Breezy Indian Spiced Chicken with Mango Peanut Sauce Dates and Grilled Mango

Breezy Indian Spiced Chicken with Mango Peanut Sauce Dates and Grilled Mango This recipe was the 2014 Grand Prize California Cook-off winner. Appetizer Breezy Indian Spiced Chicken with Mango Peanut Sauce Dates and Grilled Mango Breezy Indian Spiced Chicken with Mango Peanut Sauce Dates and Grilled Mango thumbnail Preparation Time: 15 minutes Total time: 45 minutes 6 Servings Ingredients: 3/4 cup hoisin sauce, divided, 1-1/2 teaspoons grated fresh ginger, 1-1/4 teaspoons Garam Masala, divided, 1-1/2 tablespoons, plus 2 teaspoons lemon juice, divided, 1/2 teaspoon kosher salt, or to taste, 6 boneless, skinless chicken thighs, 3 cups frozen DOLE® Mango Chunks, thawed, divided, 3 tablespoons peanut butter, 2 tablespoons water, 2 tablespoons sweet chili sauce, or to taste, 1/2 cup DOLE Chopped Dates, 3 tablespoons chopped fresh cilantro, Instructions: Step 1: Preheat gas grill to medium-high heat. Step 2: Add chicken to large resealable bag. Stir together 1/2 cup hoisin sauce, ginger, 1 teaspoon garam masala, 1-1/2 tablespoons lemon juice, and kosher salt, in medium bowl . Set aside about a third of marinade for grilling.  Pour remaining marinade over chicken in bag; seal bag.  Toss to coat chicken well.  Place in a cooler next to grill or in ice-filled bowl. Step 3: Spray grill rack with cooking spray.  Thread 1 cup mango onto skewers.  Grill mango chunks 2 to 3 minutes, flipping once, until grill marks appear.  Place mango chunks in food processor or blender. Cover; blend until smooth. Step 4: In medium fire-proof saucepan, over medium heat on grill side burner, add mango puree, peanut butter, water, remaining 1/4 teaspoon garam masala, and 1/4 cup hoisin sauce.  Cook, stirring, until smooth and heated through. Remove from heat; stir in remaining 2 teaspoons lemon juice and sweet chili sauce. Step 5: Spray grill rack with cooking spray.  Thread remaining mango chunks onto skewers.  Set aside. Step 6: Remove chicken from marinade; discard marinade in bag. Place chicken on grill rack. Grill chicken 3 to 5 minutes per side, flipping once, until grill marks appear and internal temperature reaches 165°F. During last few minutes of grilling, brush chicken with reserved marinade. Step 7: Grill mango skewers 1 to 2 minutes per side, flipping once or until grill marks appear. Step 8: Arrange chicken on 6 small plates; top with grilled mango chunks. Sprinkle with dates and cilantro, dividing equally.  Drizzle with mango sauce.
Prep Time 15 minutes
Total Time 45 minutes
Difficulty 2.0 Medium
Calories Per Servings 0 Calories
Servings 6
Nutrition facts

About

This recipe was the 2014 Grand Prize California Cook-off winner.

Ingredients 12

Ingredients

3/4 cup hoisin sauce, divided
1-1/2 teaspoons grated fresh ginger
1-1/4 teaspoons Garam Masala, divided
1-1/2 tablespoons, plus 2 teaspoons lemon juice, divided
1/2 teaspoon kosher salt, or to taste
boneless, skinless chicken thighs
3 cups frozen DOLE® Mango Chunks, thawed, divided
3 tablespoons peanut butter
2 tablespoons water
2 tablespoons sweet chili sauce, or to taste
1/2 cup DOLE Chopped Dates
3 tablespoons chopped fresh cilantro

Steps

STEP1

Direction

Preheat gas grill to medium-high heat.

STEP2
Ingredients

3/4 cup hoisin sauce, divided 
1-1/2 teaspoon grated fresh ginger 
1-1/4 teaspoons Garam Masala, divided 
1-1/2 tablespoons plus 2 teaspoons lemon juice,, divided 
1/2 teaspoon kosher salt, or to taste 
6 boneless, skinless chicken thighs 

Direction

Add chicken to large resealable bag. Stir together 1/2 cup hoisin sauce, ginger, 1 teaspoon garam masala, 1-1/2 tablespoons lemon juice, and kosher salt, in medium bowl . Set aside about a third of marinade for grilling.  Pour remaining marinade over chicken in bag; seal bag.  Toss to coat chicken well.  Place in a cooler next to grill or in ice-filled bowl.

STEP3
Ingredients

3 cups DOLE Frozen Mango Chunks, thawed, divided 

Direction

Spray grill rack with cooking spray.  Thread 1 cup mango onto skewers.  Grill mango chunks 2 to 3 minutes, flipping once, until grill marks appear.  Place mango chunks in food processor or blender. Cover; blend until smooth.

STEP4
Ingredients

3 tablespoons peanut butter 
2 tablespoons water 
2 tablespoons sweet chili sauce, or to taste 
Garam Masala (1/4 teaspoon reserved)
hoisin sauce (1/4 cup reserved)
lemon juice (2 teaspoons reserved)

Direction

In medium fire-proof saucepan, over medium heat on grill side burner, add mango puree, peanut butter, water, remaining 1/4 teaspoon garam masala, and 1/4 cup hoisin sauce.  Cook, stirring, until smooth and heated through. Remove from heat; stir in remaining 2 teaspoons lemon juice and sweet chili sauce.

STEP5
Ingredients

remaining 2 cups DOLE Frozen Mango Chunks, thawed,

Direction

Spray grill rack with cooking spray.  Thread remaining mango chunks onto skewers.  Set aside.

STEP6
Ingredients

reserved marinade

Direction

Remove chicken from marinade; discard marinade in bag. Place chicken on grill rack. Grill chicken 3 to 5 minutes per side, flipping once, until grill marks appear and internal temperature reaches 165°F. During last few minutes of grilling, brush chicken with reserved marinade.

STEP7

Direction

Grill mango skewers 1 to 2 minutes per side, flipping once or until grill marks appear.

STEP8
Ingredients

1/2 cup DOLE California Chopped Dates 
3 tablespoons chopped fresh cilantro 

Direction

Arrange chicken on 6 small plates; top with grilled mango chunks. Sprinkle with dates and cilantro, dividing equally.  Drizzle with mango sauce.

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