Chipotle Chicken Skewers With Creamy Cilantro Sauce

I’m always looking for something new to try and on the search for “What’s for dinner?”, “What can I make for this gathering/party?”, “What can I take tailgating or on a picnic?” Well this recipe is perfect for all of the above.

I came across this recipe and adapted it a bit. I’ve made this chicken a few times now, first time was for my husband’s football gathering – it was a “HIT!” everyone loved it. Since then I made it for dinner a couple times. It has been such a success, we now rotate it into our monthly meals.

Photo Above: Football game gathering. Go Ducks! Chipotle Chicken Skewers, Homemade Salsa with Roasted Corn (fresh from the garden) and Tomato Caprese (fresh from the garden).

You will notice that I don’t always have measurements (this one has some measurements from the original recipe), I do so much of my cooking by taste. With this recipe I also made two separate marinades, one with the peppers & hot sauce and one without for my girls.

Chicken Skewer Ingredients:
2 lbs boneless skinless chicken breasts (about 5 medium breasts)
1/4 cup light brown sugar, packed
2 tablespoons fresh cilantro leaves, minced
1 Serrano pepper (adult version)
2 Thai Hot peppers (adult version)
Pico Pica Real Mexican Style Hot Sauce (adult version)
Taco Bell Mild Restaurant Sauce (kids version)
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
McCormick Grill Mates Mojito Lime
olive oil

Dipping Sauce Ingredients:
3/4 cup low-fat sour cream
1/4 cup reduced-fat mayonnaise
1/4 cup lime juice, from 2 to 3 limes ( I have also used lemon juice when I was out of limes)
1/8 teaspoon garlic powder
2 tablespoons cilantro leaves, minced
1/2 small red onion ( I have also used green onions, just whatever onion I have on hand)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Chili powder

FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, peppers, hot sauces, salt, chili powder, garlic powder, pepper and McCormick Grill Mates Mojito Lime. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.)

FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving).

Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan or baking sheet with foil. Weave each piece of chicken onto individual bamboo skewers; lay skewers on the pan, do not cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce.

This recipe works perfect for tailgating! I made up a batch on a Thursday, let it marinade all day, placed it in a gallon size freezer bag with marinade and then placed it in the freezer. Friday just before we left to Eugene for the Duck game, I placed the chicken in the ice chest. By the time we cooked on Saturday it was thawed and perfect! Again it was a HIT! P.S. So were the Ducks, they won!


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