Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts (cut into 1.5 inch pieces)
  • 1 red bell pepper (cut into 1 inch pieces)
  • 1 yellow bell pepper (cut into 1 inch pieces)
  • 1 red onion (cut into thin wedges)
  • 1/4 cup olive oil
  • 1/3 cup lime juice
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 2 cloves garlic (minced)
  • 1/4 cup water
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1-2 tablespoons chili powder
  • 1 cup sour cream (can use light)
  • 1/2 cup fresh cilantro leaves (roughly chopped)
  • 2 teaspoons lime juice
  • 1 1/2 teaspoons honey
  • 1/4 cup prepared green salsa
  • salt and pepper to taste

Instruction

  • To prepare the marinade, pour the lime juice, olive oil and water into a large resealable bag. Add the garlic, sugar, salt and pepper, cumin, garlic, oregano, smoked paprika, onion powder and chili powder.
  • Seal bag and shake to combine. Remove 2 tablespoons of the marinade and set aside in the refrigerator. Add the chicken to the bag of marinade, seal and place in fridge - marinate at least 2 hours or up to 8 hours.
  • Soak 6 skewers in cold water for 20 min; this keeps them from burning on the grill. Heat your grill according to manufacturer instructions. Thread the chicken, peppers and onions onto the wooden skewers. Drizzle the reserved marinade over the top of the skewers and season with salt and pepper.
  • Grill the skewers until the chicken is cooked through and the vegetables have started to soften; about 4-5 minutes per side. Alternatively you can broil the skewers in the oven for the same length of time.
  • While the skewers are cooking, prepare the sauce. Combine all of the sauce ingredients in the food processor and blend until smooth. Add salt and pepper to taste.
  • Serve the skewers with the dipping sauce and any other mexican accompaniments of your choice.