Grilled Chipotle Chicken and Creamy Sauce

WE MADE THIS ON MEMORIAL DAY ALONG WITH THE STANDARD VINEGAR CHICKEN, AND ATE BOTH KINDS ALL GONE (I only made about half of each recipe). I DEFINITELY WILL BE MAKING THIS AGAIN.

From the kitchen of:  Another find from Mel's Kitchen

INGREDIENTS:

For Chicken Skewers:

• 2.5 lbs chicken

• 1/4 C packed light brown sugar

• 2 Tbs fresh cilantro, minced

• 1 chipotle chile in adobo sauce, minced (scrape out the seeds to reduce spiciness)

• 2 tsp adobo sauce

• 1 1/2 tsp salt

• 1/2 tsp chili powder

• 1/4 tsp garlic powder

• 1/4 tsp black pepper

• skewers

Creamy Dipping Sauce:

• 3/4 C lowfat sour cream

• 1/4 C mayo or Greek yogurt (I actually used some plain yogurt that I had left over from chicken tikka masala).

• 1/4 C lime juice

• 1/8 tsp garlic powder

• 2 Tbs minced cilantro

• 2 green onions - I used chives

• 1/2 tsp salt

• 1/8 tsp black pepper

INSTRUCTIONS:

1. Slice the chicken breasts into long, thin strips, about 1/2 in. thick.

2. In a small bowl, stir together all the indredients for the chicken rub/marinade.

3. Add the chicken and coat all the pieces evenly - cover and put in fridge for at least 30 min. to 24 hrs.

4. For the dipping sauce, in a bowl, stil all the ingredients together, cover, and let stand. Season with additional juice, salt/pepper to taste.

5. If using bamboo skewers, soak them in water 30 min. before grilling to reduce burning.

6. Thread the meat onto the skewers while the grill is warming up - I did it accordian style.

7. Grill until cooked through and serve with the dipping sauce... oh my gosh, I really enjoyed this chicken.

MAKES: 4-5 chicken breasts... should feed a few people, you'd think... but turns out that I could eat lots of this!