Chipotle Chicken Skewers with Creamy Cilantro Dipping Sauce

By lorik

Thirty 6-inch-long bamboo skewers are required for this recipe. Do not let the chicken marinate for longer than 24 hours or its texture will turn mushy.

Ingredients

• Chicken:
• 1 1/2 pounds boneless, skinless chicken breasts (about 3 large), trimmed
• 1/4 cup vegetable oil
• 1/4 cup packed light brown sugar
• 2 tablespoons minced fresh cilantro leaves
• 2 teaspoons chipotle chile in adobo sauce, minced
• 2 teaspoons adobo sauce
• 1 medium garlic clove, minced or pressed though a garlic press (about 1 teaspoon)
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• Dipping Sauce:
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup juice from 2 to 3 limes, plus more as needed
• 2 scallions, minced
• 2 tablespoons minced fresh cilantro leaves
• 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
• Salt and ground black pepper

Details

Adapted from cooksillustrated.com

Preparation

Step 1

1. FOR THE CHICKEN: Freeze the chicken for 30 minutes. Slice the chicken diagonally into 1/4-inch-thick strips. In a medium bowl, whisk together all of the marinade ingredients. Add the marinade to a large zipper-lock bag along with the chicken. Seal shut, toss to coat, and refrigerate for at least 1 hour and up to 24 hours (see note).

2. FOR THE DIPPING SAUCE: Mix the sour cream, mayonnaise, lime juice, scallions, cilantro, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper together in a medium bowl. Season with lime juice, salt, and pepper to taste. (The sauce can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.)

3. Meanwhile, adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler pan bottom with foil and cover with the broiler pan top; coat the broiler pan top with nonstick cooking spray. Weave the meat back and forth on the skewer until the entire strip is firmly on the skewer, lay the skewers on the broiler pan top, with all the wooden skewer ends facing the center of the pan. Run a sheet of foil over skewer ends securing on each end of pan, making sure not to cover the chicken. Broil until the meat is lightly browned and fully cooked through, 5 to 7 minutes. Serve with the dipping sauce.