Chipotle Chicken Skewers with Creamy Cilantro-Lime Dip
Yields 4 Servings
Ingredients
Chicken Skewers:
- 2 lbs boneless skinless chicken breasts or tenders , (about 4 breasts or 12 tenders)
- ¼ cup light brown sugar, gently packed
- 2 Tbsp Gourmet Garden Cilantro Paste, (or freshly minced cilantro)
- 1 chipotle chile in adobo sauce, minced; remove seeds to reduce spiciness (*I actually puree the whole can with adobo sauce & freeze ice cube portions which equal about 1 ½ Tbsp each; I used 1 cube, thawed)
- 2 tsp adobo sauce, (if not using the pureed method I just talked about)
- 1 ½ tsp salt
- ½ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- 12 bamboo or metal skewers
- Vegetable Oil, for grill
Creamy Cilantro Lime Dip:
- ¾ cup low-fat sour cream
- ¼ cup low-fat mayonnaise
- ¼ cup lime juice, from 2-3 limes
- ⅛ tsp garlic powder
- 2 Tbsp Gourmet Garden Cilantro Paste, (or freshly minced cilantro)
- 2 green onions, finely sliced
- ½ tsp salt
- ⅛ tsp ground black pepper
Instructions
- In a small bowl combine brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, & pepper. Coat chicken in the mixture, cover & refrigerate for at least 30 minutes & up to 24 hours.
- For the dipping sauce, stir all ingredients together in a bowl. Cover & let stand at room temperature for 30 minutes until the flavors combine. Meanwhile cover & soak bamboo skewers; skip this step if using metal skewers.
- Pre-heat grill. Loosely weave 3 strips of chicken onto each skewer so that they cook evenly. Place prepared skewers onto a plate, keep as much of the marinade on them that you can.
- Grease grill grates with a pastry brush & vegetable oil (may also use a paper towel.) Grill chicken for 5-8 minutes until cooked through, turning half-way. Serve with dipping sauce.