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