Asian Chicken Skewers with Hot and Sour Mango Dip

  • Yield: 4 servings


1-1/2cup chicken tenderloins
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


  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.  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 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.
  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.  Serve skewered chicken with Hot and Sour Mango Dip.