Chicken Skewers with Cool Avocado Sauce

By littlefish

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

• SAUCE:
• 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
• 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

Details

Servings 16
Preparation time 25mins
Cooking time 35mins

Preparation

Step 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.
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.
Drain chicken and discard marinade. Thread meat onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and 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).