By Erin at Dinners, Dishes and Desserts
1 pound boneless, skinless chicken breasts
1/2 cup lime juice
2 tsp minced chipotle pepper in adobo sauce
1/2 tsp salt
Sauce
1 avocado
1-2 Tbls sour cream
1 Tbls minced cilantro
1/2 lime, juiced
1/2 tsp lime zest
1/4 tsp salt
Pound chicken to about 1/4 in thick, and cute into 1 inch strips. Combine the lime juice, vinegar, chipotle and salt in a ziploc bag. Add chicken, and squish it around to coat. Marinate in the fridge for at least 30 minutes.
To make the sauce halve the avocado and remove the pit. Using a fork mash the avocado. Stir in the sour cream and cilantro. Once well combined add the zest, salt, and squeeze in the juice from half a lime. Refrigerate until serving.
Thread the chicken onto skewers. If you are using wooden skewers, make sure they are soaked first. This prevents them from burning, and from splinters getting into your meat. Discard the marinade. Grill covered over medium heat for 4-6 minutes on each side until no longer pink.
Serve with the sauce. Enjoy!
