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Prep Time

Prep Time

15 min

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Total Time

45 min

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Calories per serving

0

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Servings

6

Ingredients (12)
  • 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
Directions
  1. Preheat gas grill to medium-high heat.
  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.
  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.
  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.
  5. Spray grill rack with cooking spray.  Thread remaining mango chunks onto skewers.  Set aside.
  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.
  7. Grill mango skewers 1 to 2 minutes per side, flipping once or until grill marks appear.
  8. Arrange chicken on 6 small plates; top with grilled mango chunks. Sprinkle with dates and cilantro, dividing equally.  Drizzle with mango sauce.