X

Dole Packaged Foods uses cookies

We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities.
By browsing Dole website, you consent to the use of some of these cookies.
You can choose your preferences and modify them at any time by visiting the Cookie Settings. For more details please read our Privacy Policy.

Strictly Necessary
Performance, Social Media and Advertising
Prep Time

Prep Time

15 min

total time icon

Total Time

45 min

calories icon

Calories per serving

310

servings icon

Servings

6

Ingredients (12)
  • 3/4 cup hoisin sauce, divided
  • 1-1/2 teaspoons grated fresh ginger
  • 2 tablespoons sweet chili sauce, or to taste
  • 1/2 cup DOLE® Chopped Dates
  • 3 tablespoons chopped fresh cilantro
  • 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
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.