Chicken Skewers with Cool Avocado Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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I'm always looking for lighter recipes to take on tailgate outings. This one is quick and easy to marinate and take along. It's also great tasting and a family favorite. Veronica Callaghan-Glastonbury, Connecticut Ingredients:
1 pound boneless skinless chicken breasts |
1/2 cup lime juice |
1 tablespoon balsamic vinegar |
2 teaspoons minced chipotle pepper in adobo sauce |
1/2 teaspoon salt |
sauce: |
1 medium ripe avocado, peeled and pitted |
1/2 cup fat-free sour cream |
2 tablespoons minced fresh cilantro |
2 teaspoons lime juice |
1 teaspoon grated lime peel |
1/4 teaspoon salt |
Directions:
1. Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.
3. Drain and discard marinade from chicken. Thread meat onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce. Yield: 16 skewers (3/4 cup sauce).
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