When I saw these skewers on the amazing Tide and Thyme, I knew I had to make them. I always keep chipotles in our freezer, I love the smoky heat that they add to dishes. We ate these as a main dish, but they would make a great appetizer as well. Miss F is fascinated by any food on a stick, so she was excited to eat them. The dipping sauce is perfect, it has a great tang, but cools off the heat from the chipotles sufficiently. I might try these next time with bell peppers and onions, they would be a fantastic addition to the chicken, I might even wrap the whole thing up in a tortilla.
1 pound boneless, skinless chicken breasts
2 tablespoons light brown sugar
2 cloves garlic, minced
1 chipotle chile in adobo sauce, minced
1 teaspoon adobo sauce
½ teaspoon salt
¼ teaspoon chili powder
¼ teaspoon black pepper
12 bamboo or metal skewers
¼ cup sour cream
¼ cup Greek yogurt
2 tablespoons mayonnaise
juice from one lime
1 tablespoon fresh parsley, minced
¼ teaspoon garlic powder
½ teaspoon 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, 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.
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