1 1/2 pounds chicken tenderloins
Marinade:
2 cloves garlic, minced
3 tablespoons ground cumin
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons brown sugar
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
1 cup lite coconut milk
Hot and Sour Mango Dip:
1 teaspoon olive oil
4 scallions, minced
1 teaspoon minced jalapeno peper
1 can (11.3 oz.) mango nectar
1 tablespoon brown sugar
1/4 teaspoon allspice
1 tablespoon lime juice
1/2 teaspoon kosher salt
2 tablespoons chopped cilantro
3 tablespoons chopped mint
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.
2. 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; saute until barely translucent, about 2 minutes.
5. 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.
6. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.
7. Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded.
8. 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.
Yield: 4 servings
Nutrition Information, Per Serving:
270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber
Courtesy of National Chicken Council