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Asian Chicken Skewers with
Hot and Sour Mango Dip

Asian Chicken Skewers



  • 1 1/2 pounds chicken tenderloins


  • 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


  1. 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.
  2. Prepare gas or charcoal grill.
  3. 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.
  4. 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.
  5. Serve skewered chicken with Hot and Sour Mango Dip.

4 servings

Nutrition information per serving: 270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber

Recipe and photo credit: National Chicken Council


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