Asian Chicken Skewers with Hot and Sour Mango Dip

• 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

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