This recipe is a must-try — I made it the moment I saw it and it did not disappoint. The chicken hits the perfect balance of smoky spice and subtle sweetness, while the creamy cilantro-lime dip cools everything down. Even my very picky four-year-old, who usually avoids anything with heat, loved it. We removed the chicken from the skewers, pre-coated it with the dip, and both kids devoured it, calling it “yummy.” That kind of success in my house means this recipe stays in the rotation.
One of the things I appreciate most about this dish is how simple it is to prepare. I especially love using Gourmet Garden Cilantro Paste — those convenient tubes save time and reduce mess. If you’re tired of chopping cilantro every time you cook, these pastes are a great shortcut.
Add this to your summer grilling list right away — it’s easy, flavorful, and crowd-pleasing. You won’t regret it.
Chipotle Chicken Skewers with Creamy Cilantro-Lime Dip
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Ingredients
Chicken Skewers:
- 2 lbs boneless skinless chicken breasts or tenders, (about 4 breasts or 12 tenders)
- ¼ cup light brown sugar, gently packed
- 2 Tbsp Gourmet Garden Cilantro Paste, (or freshly minced cilantro)
- 1 chipotle chile in adobo sauce, minced; remove seeds to reduce spiciness
- 2 tsp adobo sauce
- 1 ½ tsp salt
- ½ tsp chili powder
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- 12 bamboo or metal skewers
- Vegetable Oil, for grill
Creamy Cilantro Lime Dip:
- ¾ cup low-fat sour cream
- ¼ cup low-fat mayonnaise
- ¼ cup lime juice, from 2-3 limes
- ⅛ tsp garlic powder
- 2 Tbsp Gourmet Garden Cilantro Paste, (or freshly minced cilantro)
- 2 green onions, finely sliced
- ½ tsp salt
- ⅛ tsp ground black pepper
Instructions
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In a small bowl, combine the brown sugar, cilantro paste, minced chipotle chile, adobo sauce, salt, chili powder, garlic powder, and black pepper. Toss the chicken pieces in the mixture to coat, cover, and refrigerate for at least 30 minutes or up to 24 hours.
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For the dip, whisk together the sour cream, mayonnaise, lime juice, garlic powder, cilantro paste, green onions, salt, and pepper in a bowl. Cover and let rest at room temperature for about 30 minutes so the flavors meld. While the dip rests, soak bamboo skewers in water for at least 20 minutes if using them; skip this step for metal skewers.
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Preheat the grill to medium-high. Thread the chicken onto the skewers, loosely weaving three strips per skewer so the pieces cook evenly. Arrange the prepared skewers on a plate, leaving as much of the marinade on them as possible.
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Brush the grill grates with vegetable oil using a pastry brush or a paper towel. Grill the skewers 5–8 minutes, turning once halfway through, until the chicken is cooked through. Serve hot with the creamy cilantro-lime dip.
Notes
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