Sunday, September 20, 2009

Chipolte Chicken Skewers

These were delicious. Part of the reason for my lack of posts lately is that I don't think much of what I've made lately is worthy. Or they're repeats. But this is wonderful.

I also made a cilantro sauce and sweet potato fries to go with it. The sweet potato fries were chipolte flavored, too, made by Alexi (I think...frozen food section at Publix).

This recipe came from Joe. Like him I used the broiler (about 6 inches from element for about 7 minutes a side) since we were getting our usual Florida evening thunderstorm. I didn't use skewers since I didn't cook them on the grill. Seemed unnecessary.

Oh...this is supposed to be an appetizer or party food, but, obviously we had them for dinner with enough leftover for my lunch tomorrow!

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 (I used two)
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 (I used two)
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. Mine actually marinated for about 10 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. I actually put all the ingredients into the food process for a slightly green tinted smooth sauce.

Preheat broiler with a rack placed in the top position.Thread each piece of chicken onto the soaked wooden skewers. Place chicken under the broiler and bake until cooked through, about 5 to 8 minutes, turning skewers over halfway through.

Serve with dipping sauce.

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