Tuesday, June 25, 2013

chipotle chicken skewers with creamy dipping sauce

another from mel's kitchen cafe.

WE had these for father's day and they were GOOD!  I kinda wanted the kids to not eat them so we could have more.  But even my kids, who don't love meat, liked them.

Again, I thought I wouldn't like these because I'm not a huge fan of chipotle peppers and adobo sauce, but I loved them.  So super duper good, and the chicken stands on it's own, you almost don't need the dipping sauce, it certainly wasn't the best part of the meal, for me.

I even think you could just marinade the chicken and not skewer it, but I don't like fat chicken, so I would take the extra effort to skewer it.  We did have a problem with slightly overcooked chicken, it was a little dry, because it cooks really fast, so beware.  Also, the dipping sauce makes a ton, and we didn't even eat half of it.  So next time I will half the recipe.

Chipotle Chicken Skewers with Creamy Dipping Sauce
Yield: Makes about 15-16 skewers, serving 6-8
You could definitely use full-fat sour cream or mayo/yogurt, but I'll attest that the sauce was divinely yummy made with reduced fat ingredients. Chipotle chiles in adobo sauce can be quite spicy so if you want to knock the spice down a bit, scrape the seeds out of the chile and discard before mincing the chile for the marinade/dry rub.
    Chicken Skewers:
  • 2 1/2 pounds boneless, skinless chicken breasts (4-5 medium chicken breasts)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons fresh cilantro, minced
  • 1 chipotle chile in adobo sauce, minced (scrape out the seeds before mincing to reduce spiciness)
  • 2 teaspoons adobo sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 12 bamboo or metal skewers
  • Creamy Dipping Sauce:
  • 3/4 cup lowfat sour cream
  • 1/4 cup lowfat mayonnaise or Greek yogurt
  • 1/4 cup lime juice, from 2-3 limes
  • 1/8 teaspoon garlic powder
  • 2 tablespoons cilantro leaves, minced
  • 2 green onions, finely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  1. Slice the chicken breasts into long, thin strips, about 1/2-inch thick. You should have right around 30 strips. In a small bowl, stir together the brown sugar, cilantro, chipotle chile, adobo sauce, salt, chili powder, garlic powder, and pepper. Toss the chicken with the brown sugar mixture coating all the pieces evenly. Cover the chicken (or place in a ziploc bag) and refrigerate for at least 30 minutes and up to 24 hours.
  2. 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. Alternately, you can make the dipping sauce in advance and refrigerate for up to 2 days. Be sure to season the dipping sauce with additional lime juice, salt and pepper to taste before serving.
  3. 30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
  4. 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 (if you broil, you may need to cook in batches) with the dipping sauce.
Recipe Source: adapted slightly from America’s Test Kitchen Healthy Cookbook sent to me by Rebecca L (thanks, Rebecca!)

1 comment:

Mary said...

Yum. I just love Mel's.