Ingredients

The following ingredients have 8 Servings
  • 2 lbs Boneless Skinless Chicken Tenders
  • Salt and pepper to taste
  • ½ Cup Sour Cream
  • ½ Cup Mayonnaise
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp smoked paprika
  • 2 Tbs Sriracha sauce
  • 2 limes - juice and zest
  • 6 garlic cloves - smashed

Instruction

  • Cut the chicken into bite sized pieces - about 1 inch cube. Salt and pepper the boneless skinless chicken tenders and set aside. In a medium sized bowl mix the remaining ingredients together. Reserve half of the sauce in a bowl, cover and refrigerate.
  • Place the chicken tender pieces in a gallon sized plastic resealable bag and cover with the other half of the sauce. Smoosh the bag around so that all of the chicken pieces are covered with the sauce and place in the refrigerator. Marinate in this way for at least an hour - but overnight is better.
  • After marinating the chicken, place 3-4 pieces of chicken on a skewer with the edges touching but not jammed on there too tightly. (I use bamboo skewers). Adjust the amount if you use the longer metal skewers.
  • Grill over medium heat (about 350 degrees) for 3-4 minutes per side until chicken is cooked through.
  • Allow to rest when done grilling for a few minutes. Serve hot. Great with rice. Garnish with cilantro. Use the half of the marinade that you placed in a bowl in the fridge as a dip. Remove the large chunks of smashed garlic before using as a dip.