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Asian Chicken Skewers with
Hot and Sour Mango Dip

Asian Chicken Skewers recipe

Ingredients

Chicken

Marinade

Hot and Sour Mango Dip

Instructions

  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.

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 photo credit: the National Chicken Council.


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