Guys. I think this just might be our new favorite dinner. Now, I know it’s not really grilling season anymore, technically…but, I think that the fall is one of the best time to fire up your grill! Not to mention tailgating parties and whatnot – which, these would be just perfect for. They’re so good, and so easy!
Sliced chicken breasts are marinaded in a brown sugar-chipotle concoction, that has a few other of my favorite flavors thrown in as well – like garlic, lime, and cilantro. Then threaded onto skewers and grilled. You certainly could cook them under the broiler or on a grill pan as well to get the same charred flavor without having to fire up the grill.
And, lest we not forget the delicious dipping sauce that accompanies them. Creamy, delicious, and studded with finely chopped herbs and scallions – it’s a perfect contrast to the spicy, sweet heat from the chicken.
I served them with cilantro lime rice and steamed broccoli for a healthy dinner that we all enjoyed. Winner, winner, chicken dinner!
Chipotle Chicken Skewers with Creamy Dipping Sauce
2 1/2 pounds boneless, skinless chicken breasts or thighs
1/4 cup packed light brown sugar
4 cloves garlic, minced
2 Tbsp fresh cilantro, minced
1 chipotle chile in adobo sauce, minced
1 Tbsp adobo sauce
1 1/2 tsp salt
1/2 tsp chili powder
1/2 tsp black pepper
12 bamboo or metal skewers
Creamy Dipping Sauce:
3/4 cup sour cream (reduced fat is fine)
1/4 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup fresh lime juice (2-3 limes)
2 Tbsp cilantro leaves, minced
1 Tbsp fresh parsley, minced
2 green onions, finely chopped
1/4 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
Slice the chicken breasts into long, thin strips, about 1/2-inch thick. In a small bowl, stir together the brown sugar, garlic, cilantro, chipotle chile, adobo sauce, salt, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken and refrigerate for at least 30 minutes and up to 24 hours.
For the dipping sauce, in a bowl, stir all the ingredients together. Cover the mixture and let stand at room temperature for 30 minutes until the flavors combine. Cover the bamboo skewers with water and soak for 15 minutes. Skip this step if using metal skewers.
Preheat an oven broiler or gas/charcoal grill. Weave two strips of chicken onto each skewer. Broil or grill the chicken for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately with the dipping sauce.
Source: adapted from America’s Test Kitchen Healthy Family Cookbook via Mel’s Kitchen Cafe
