Grilling, Smoking and Barbecuing Recipes
Asian Chicken Skewers with Hot and Sour Mango Dip
Yield: 4 servings
Ingredients
Chicken
- 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
Instructions
- In a 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 a 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 1/2 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 to 4 minutes per side, turning once, until cooked through.
- Serve skewered chicken with Hot and Sour Mango Dip.
Nutrition
Per serving: 270 calories; 7g fat; 2.5g saturated fat; 18g carbohydrate; 2g fiber
Attribution
Recipe and photo used with permission from:
National Chicken Council