Chipotle Chicken Skewers With Creamy Cilantro Dipping Sauce

Chipotle Chicken Skewers With Creamy Cilantro Dipping Sauce (Adapted from CI)

For the chicken

2 pounds boneless, skinless chicken breasts, sliced into 1/2" thick strips
1/4 cup packed brown sugar
2 tablespoons chopped fresh cilantro
1 chipotle chile in adobo sauce, finely chopped
2 teaspoons adobo sauce
1 small garlic clove, minced
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon fresh ground black pepper
wooden skewers, soaked in water

For the sauce

3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh lime juice
1 small garlic clove, minced
2 tablespoons chopped fresh cilantro
2 scallions, minced
salt and fresh ground black pepper

To prepare the chicken

In a large bowl, add chicken, brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic and pepper, tossing well to combined. Cover bowl and place into the refrigerator to marinate for about 2 to 4 hours.

To prepare the sauce

In a medium bowl, whisk together sour cream, mayonnaise, lime juice, garlic, cilantro and scallions - season with salt and fresh ground black pepper. Cover bowl and place into the refrigerator to chill while the chicken marinates.

Preheat broiler with a rack placed in the top position.

Thread each piece of chicken onto the soaked wooden skewers. Place about half of the assembled skewers onto a wire rack coated with cooking spray and set over a baking sheet lined with foil to catch any drippings. Cover the ends of the skewers with foil to prevent them from burning. Place chicken under the broiler and bake until cooked through, about 5 to 8 minutes, turning skewers over halfway through. Repeat process with remaining skewers.

Serve with dipping sauce.

Makes about 25 to 30 skewers.

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