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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

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

Prep Time 15 minutes
Total Time 45 minutes
Difficulty 2.0 Medium
Calories Per Servings 0 Calories
Servings 6
Nutrition facts


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

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
boneless, skinless chicken thighs
3 cups DOLE® Frozen Mango Chunks, thawed, divided
3 tablespoons peanut butter
2 tablespoons water
2 tablespoons sweet chili sauce, or to taste
1/2 cup DOLE California Chopped Dates
3 tablespoons chopped fresh cilantro




Preheat gas grill to medium-high heat.


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 


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 cups DOLE Frozen Mango Chunks, thawed, divided 


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.


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)


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.


remaining 2 cups DOLE Frozen Mango Chunks, thawed,


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


reserved marinade


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.



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


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


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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