Asian Chicken Skewers with Hot and Sour Mango Dip

Recipe by National Chicken Council

Ingredients

Chicken: 1-1/2cup chicken tenderloins
Marinade: 2cloves cloves garlic, minced; 3tablespoons ground cumin; 2teaspoons chili powder; 2teaspoons paprika; 2teaspoons brown sugar; 1/4cup chopped cilantro; 1-1/2teaspoon kosher salt; 1cup lite coconut milk
Hot and Sour Mango Dip: 1teaspoon olive oil; 4-- scallions, minced; 1teaspoon minced jalapeno pepper; 1can (11.3 oz) mango nectar; 1tablespoon brown sugar; 1/4teaspoon allspice; 1tablespoon lime juice; 1/2teaspoon kosher salt; 2tablespoons chopped cilantro; 3tablespoons chopped mint

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. 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 ½ 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.