Chipotle Chicken Skewers with Cilantro Dipping Sauce

This was the recipe that Zach picked to make from the Cookbook of the Month, The Best Light Recipe.  As soon as I saw it's title included chipotle and cilantro, I knew he would choose it.  It was very, very good, definitely a keeper.  I didn't pay too much attention to the recipe until we went to make it that night, but it says that the chicken can be marinated in the sauce for up to one day, which is how we will do it in the future. It got lots of great flavor from only about half an hour, but setting it up the night before would make the meal even faster, which is always a good thing.  We didn't have any skewers, and while the chicken was marinating, Zach ran to Target to look for some, but no luck.  We just baked them on a rack set up on a baking sheet covered with foil and I think they turned out just fine.  You end up with a lot of leftover sauce though.  Next time I'd probably cut the sauce recipe in half.  We've been eating up the leftover sauce with toasted pita chips and it's quite yummy that way.  We served it like a rice bowl, putting the chicken on the rice, then topping with the sauce.  It's supposed to be an appetizer, but served this way it makes a great main dish.  We will certainly be making this again!

Ingredients

CHICKEN SKEWER INGREDIENTS

2 lbs boneless skinless chicken breasts (about 5 medium breasts)

1/4 cup light brown sugar, packed

2 tablespoons fresh cilantro leaves, minced

1 chipotle chile in adobo, minced

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

nonstick cooking spray

DIPPING SAUCE INGREDIENTS

3/4 cup low-fat sour cream

1/4 cup reduced-fat mayonnaise

1/4 cup lime juice, from 2 to 3 limes

1/8 teaspoon garlic powder

2 tablespoons cilantro leaves, minced

2 scallions, minced

1/2 teaspoon salt

1/8 teaspoon ground black pepper

Directions

• FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
• FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
• Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.