Chipotle Chicken Skewers With Creamy Dipping Sauce from Randi:
2 1/2 pounds boneless, skinless chicken breasts
1/4 cup packed light brown sugar
2 Tbsp fresh cilantro, minced
1 chipotle chile in adobo sauce, minced (to reduce spiciness, scrape out seeds prior to mincing)
2 tsp adobo sauce
1 1/2 tsp salt
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp 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
1/8 tsp garlic powder
2 Tbsp cilantro leaves, minced
2 green onions, finely chopped
1/2 tsp salt
1/8 tsp ground black pepper
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.
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.
30 minutes before grilling, cover the bamboo skewers with water and soak. Skip this step if using metal skewers.
Preheat an oven broiler or 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 with the dipping sauce.