Chipotle chicken skewers with creamy coriander and lime sauce

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Chipotle chicken skewers with creamy lime and coriander sauce

When I saw this recipe, I knew I had to try it and I was not disappointed. You must try this, NOW! The chicken is spicy but sweet and the creamy sauce cools down perfectly. My two sons ate this chicken without a problem, which speaks volumes, especially for my picky 4 year old. It is demanding to the extreme and you will not eat anything, even a little spicy. We have just removed the chicken from the skewers and previously coated them with the sauce. Our children swallowed it and even said it was "How delicious!" That is success my friends!

One thing I love about this recipe is how simple it is. Especially using my new favorite Gourmet Garden herbs and spices. I can't tell you how much I love those little green tubes! I am in love with them! Save a lot of preparation time and clutter! I will not chop coriander again!

Anyway, this recipe should go to your Summer Grillin Bucket List ASAP! Do it, because you will not regret it!

Chipotle chicken skewers with creamy lime and coriander sauce

Chipotle chicken skewers with creamy lime and coriander sauce

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Chipotle chicken skewers with creamy coriander and lime sauce

Chicken skewers:

  • 2 pounds boneless or skinless chicken breasts (about 4 breasts or 12 tender)
  • 1/4 cup packed light brown sugar
  • 2 tablespoons gourmet garden coriander paste (or freshly chopped coriander)
  • 1 chipotle chile in adobo sauce, chopped; remove seeds to reduce spicy flavor (* I actually puree the entire can with marinade sauce and freeze portions of ice cubes equal to about 1 1/2 tablespoons each; used 1 cube, thawed)
  • 2 teaspoons of marinade sauce (if you don't use the mash method I just talked about)
  • 1 1/2 teaspoon of salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 12 bamboo or metal skewers
  • Vegetable oil, for grill

Creamy lime and coriander dip:

  • 3/4 cup low-fat sour cream
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup lime juice, 2-3 limes
  • 1/8 teaspoon garlic powder
  • 2 tablespoons gourmet garden coriander paste (or freshly chopped coriander)
  • 2 green onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  1. In a small bowl, combine brown sugar, coriander, chipotle chili, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover the chicken with the mixture, cover and refrigerate for at least 30 minutes and up to 24 hours.

  2. For the sauce, stir all the ingredients in a bowl. Cover and let sit at room temperature for 30 minutes until the flavors combine. Meanwhile, cover and soak the bamboo skewers; skip this step if you use metal skewers.

  3. Preheat the grill. Loosely knit 3 strips of chicken on each skewer so they cook evenly. Put the prepared skewers on a plate, keep as much marinade as you can.

  4. Grease the grills with a pastry brush and vegetable oil (you can also use a paper towel). Roast the chicken for 5-8 minutes until cooked through, turning halfway. Serve with sauce for dipping.

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Slightly altered recipe from Mel’s Kitchen Cafe

Chipotle chicken skewers with creamy lime and coriander sauce

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