Chipotle Chicken Kabobs with Avocado Cream Sauce
(Adapted from Annie’s Eats)
(For the chicken)
Juice of 2 limes
½ cup of vegetable or canola oil
1 teaspoon kosher salt
¾ teaspoon chili powder
¾ teaspoon. paprika
½ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon dried coriander
2 cloves garlic, minced
1 tablespoon brown sugar
2 tablespoons smoked chipotle Tabasco sauce
2 lbs. chicken breasts and/or thighs, cut into 1½-2 inch pieces
Minced fresh cilantro, for serving
(For the avocado cream)
1 avocado, split and pitted
½ cup low-fat greek yogurt
1 clove garlic, minced
Juice of 1 lime
Salt and pepper, to taste
In a baking dish, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle. Whisk together to combine. Add the chicken pieces to the marinade and mix well to ensure that they are all coated and mostly submerged. Cover, refrigerate, and let marinate for at least an hour. I did mine for 2 hours just because I had extra time!
Meanwhile, heat a grill to medium-high. When the chicken is done marinating, thread the pieces onto skewers for grilling. If you are using wooden skewers, be sure to soak them in water first to prevent burning. Dispose of the excess marinade. Place the kabobs on the grill and let cook, turning once or twice, until all sides are slightly browned. This took about 15 minutes. Remove to a plate and let rest 5 minutes. Sprinkle with minced fresh cilantro.
While your kabobs are grilling, start making the sauce. Combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender. (Our food processor is in storage in London so I very carefully did this with a hand mixer.) Season to taste with salt and pepper. Serve alongside the kabobs for dipping.
I served this alongside lime and cilantro rice. (Copycat Chipotle rice, essentially.) If you really tightly press your rice into a small dish, like a teacup, you can make perfect restaurant style mounds.