Asian Chicken Skewers with Hot and Sour Mango Dip

1 1/2 pounds chicken tenderloins

Marinade:
2 cloves garlic, minced
3 tablespoons ground cumin
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons brown sugar
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
1 cup lite coconut milk

Hot and Sour Mango Dip:
1 teaspoon olive oil
4 scallions, minced
1 teaspoon minced jalapeno pepper
1 (11.3 ounce) can mango nectar
1 tablespoon brown sugar
1/4 teaspoon allspice
1 tablespoon lime juice
1/2 teaspoon kosher salt
2 tablespoons chopped cilantro
3 tablespoons chopped mint

In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, 1/4 cup chopped cilantro, 1 1/2 teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.

Prepare gas or charcoal grill.

In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher salt; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.

Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.

Makes 4 servings

Nutrition Information, Per Serving: 270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber

Recipe and photograph provided courtesy of the National Chicken Council