Oh how I love this time of year! I think we've busted out the grill about 3 or 4 times already, and I have no intention of stopping! Why is it that meat tastes so amazing on the grill?! I don't know, but I'm not stopping! This recipe has all the perfect summer flavors...lime, cilantro, chipotle, and the char from the grill. Yummy! I got this recipe from Elizabeth Deibel at cooking club last summer and am finally getting around to trying it. The sauce...also amazing!
1/2 cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt
SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime peel
1/4 teaspoon salt
Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.
Drain chicken and discard marinade. Thread onto 16 metal or soaked wooden skewers. Coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat for 4-6 minutes on each side or until no longer pink. Serve with sauce.
No comments:
Post a Comment