Yogurt-and-Spice Grilled Chicken Skewers |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Soak wooden skewers to keep them from burning. Stand them in a tall glass or pitcher of water for a few hours or overnight. Ingredients:
1/3 cup honey mustard |
2/3 cup reduced-fat sour cream |
1 cup plain low-fat yogurt |
1 teaspoon paprika |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/2-1 teaspoon chili powder |
1/4 teaspoon ground cayenne pepper |
1/2 teaspoon salt |
1 1/2 pounds skinless, boneless chicken breasts, trimmed of visible fat |
12 metal or wooden skewers |
Directions:
1. For the dipping sauce, mix the honey mustard and sour cream in a small bowl. Cover and refrigerate until needed. This sauce can be made up to 2 days in advance.
2. In a small bowl, whisk together all marinade ingredients; set aside.
3. Cut each chicken breast lengthwise into 4 long, thin strips. You should end up with about 12 strips. Place the strips into a gallon-size zip-top plastic bag. Pour the marinade mixture over the chicken, and close the bag. Then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.
4. When ready to cook, transfer the chicken to a colander to drain off excess marinade. With clean hands, skewer each piece of chicken, threading it onto the end of a skewer. Continue until all of the chicken pieces are skewered.
5. Preheat the grill or grill pan to medium heat. Cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque). Transfer skewers to a clean platter.
6. Remove the chicken from the skewers, if desired. Serve chicken while hot with the dipping sauce alongside.
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