Chipotle Chicken Skewers with Creamy Dipping Sauce

 

I found this amazing recipe recently while browsing pinterest of course!  I was looking for something fun and different that we could grill out on the patio, and after reading the great reviews I decided to give it a try.  Let me say, this might be one of my favorite things I have ever made....and I was not expecting it to be!  I have never cooked with chipotle pepper in adobo before, and it took be a while to find the tiny little can at the grocery store (it's right there along with all the other canned chili/jalapeno peppers).  I have heard they could be pretty spicy, so I followed the recipe exactly and was relieved that they were not spicy to us at all.  In fact, we might add a few more peppers next time we make these to kick up the spice level.  The creamy dipping sauce that goes along with these skewers is awesome.  That's all I can say about it.  We grilled veggies to go along with the chicken and we both found ourselves dipping the veggies into the sauce as well.  The original recipe called for chicken breast, but I chose to use chicken tenders instead so I didn't have to do any prep work for the chicken.....just thread the tenders directly onto the skewers and you are set!

 

Here's what to look for....any brand will do

 

 Here's the amazing dipping sauce

Chipotle Chicken Skewers with Creamy Dipping Sauce

recipe adapted from  Mel's Kitchen Café

You will need:

 

for the chicken skewers:

-one package chicken tenderloins (approx. 1.5 lbs)

-1/4 cup brown sugar

-2 Tbsp fresh cilantro, minced

-1 chipotle chile in adobo sauce, minced  (add more if you like, and refrigerate the can for another use)

-3 tsp adobo sauce (from the can)

-1 1/2 tsp salt

-1/2 tsp chili powder

-1/4 tsp garlic powder

-1/4 tsp pepper

-metal or wooden skewers **If using wooden skewers make sure and soak them in water for at least 30 minutes before grilling so they don't burn too much**

 

for the creamy dipping sauce:

-3/4 cup low fat sour cream

-1/4 cup low fat mayo or plain Greek yogurt (I chose Greek yogurt)

-1/4 cup lime juice, from 2-3 limes

-1/8 tsp garlic powder

-2 Tbsp cilantro leaves, minced

-2 green onions, finely chopped

-1/2 tsp salt

-1/8 tsp pepper

 

For the chicken skewers:

*In a medium bowl add all the chicken skewer ingredients and stir to combine.  Add chicken tenders and toss to coat.  Cover chicken ( or place in a plastic Ziploc) and refrigerate for at least 30 min or up to 24 hours

*When ready to grill, weave 1-2 chicken tenders onto the skewers.  Grill on med-high heat for 5-8 minutes until cooked through.  (I brushed the grill grates with olive oil prior to grilling to prevent them from sticking)

 

For the creamy dipping sauce:

*Combine all the ingredients in a bowl and stir well.  Let dipping sauce rest for 30 minutes to let flavors combine, or make ahead when you are prepping the chicken.  Can be stored in the refrigerator for up to 2 days.

 

And here's how we did our grilled veggies,

 

Balsamic Grilled Veggies

You will need:

-a grilling tray for the veggies, if you don't have one foil will work fine

-1/2 cup balsamic vinegar

-1/4 cup olive oil

-1 clove of garlic, minced

-1/2 tsp dried basil

-1/2 tsp dried thyme

-1/4 tsp black pepper

-1/4 tsp salt

-1 lb. thin asparagus, trimmed

-1 large red bell pepper, cut into thin strips

-1 large yellow bell pepper, cut into thin strips

 

*Combine all ingredients in a Ziploc bag and marinate in the refrigerator for at least 30 minutes.  Grill on med-high heat for approx. 10 minutes until veggies are tender.  Sprinkle with a little extra salt/pepper and serve immediately.  

 





Grilled Balsamic Skirt Steak

I thought I'd share this awesome recipe, since I seem to be on a balsamic everything kick right now.  I found this marinated skirt steak recipe on www.plainchicken.com and decided to try it out.  The marinade is super easy to prepare.....we have made it a few times now and used it on skirt steak both times, but I'm pretty sure it would be good on any cut of meat.  I paired it with the "not so dumb" salad previously posted and Bush's Grillin Beans (Black Bean Fiesta flavor)...they are also my favorite right now!
You will need:
-1/4 cup Worcestershire sauce
-1 tablespoon balsamic vinegar
-2 teaspoons dark brown sugar
-1 garlic clove, minced
-1 pound skirt steak (we cut into 2 pieces)
*Combine first 4 ingredients into a ziploc bag.  Add steak and turn to coat.  Marinade for at least an hour, or overnight, turning once. 
*Remove steak from bag and discard marinade.  Grill steak 3-4 minutes on each side and let rest for a few minutes before slicing.

Open-Faced Tomato Grilled Cheese

I tore this recipe out of a food network magazine a few weeks ago because it looked simple, and I already had all the ingredients at home...minus the bread. This picture doesn't do this grown up sandwhich justice, it was so good. And this picture is only a 1/4 of what was made. It was way too big for just Kevin and I, so I may not use all of the bread next time. It would be great for a large crowd too if you wanted to serve small sections of it.

You will need:

-4 tablespoons extra-virgin olive oil


- 1 tablespoon chopped fresh oregano (I used more)


-1/4 teaspoon red pepper flakes


-kosher salt


-1 baguette (I used an italian baguette bread found in the bakery)


-1 large clove garlic, halved


-2 medium tomatoes, sliced 1/4 inch thick


-1 package sliced provolone cheese


*Preheat grill to medium high heat...Kevin did this for me b/c I still don't know how to turn on the grill


*Combine olive oil, oregano, red pepper flakes and a pinch of salt into a small bowl.


*Brush cut sides of the baguette with some of the oil


*Grill baguette, cut side down, until toasted about 3-4 minutes....watch it so it doesn't burn!


*Take baguette off and rub the grilled sides with the garlic. Top with the tomato slices, season with salt and cover with provolone slices.


*Grill, COVERED, until the cheese melts, 3-5 minutes. Drizzle with remaining oil and cut into pieces.