Asian Chicken Skewers with Hot and Sour Mango Dip

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Asian Chicken Skewers with Hot and Sour Mango Dip
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

  • 1 1/2 pounds chicken tenderloinsMarinade:
  • 2 Cloves garlic, minced
  • 3 TBLS ground cumin
  • 3 TBLS ground cumin
  • 2 tsps chili powder
  • 2 tsps paprika
  • 2 tsps brown sugar
  • 1/4 cup chopped cilantro
  • 1 1/2 tsp Kosher salt
  • 1 cup lite coconut milk Hot and Sour Mango Dip:
  • li tsp olive oil
  • 4 scallions, minced
  • 1 tsp minced jalapeno pepper
  • 1 can (11.3 oz) mango nectar
  • 1 TBLS brown sugar
  • 1/4 tsp allspice
  • 1 TBLS lime juice
  • 1/2 tsp Kosher salt
  • 2 TBLS chopped cilantro
  • 3 TBLS chopped mint

Preparation

1 In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk.
2 Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.
3 Prepare gas or charcoal grill.
4 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.
5 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.
6 Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded.
7 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.

Source: National Chicken Council