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 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 – 4 minutes per side, turning once, until cooked through.
Serve skewered chicken with Hot and Sour Mango Dip.
Nutrition information per serving: 270 calories; 7 g fat; 2.5 g saturated
fat; 18 g carbohydrate; 2 g fiber