This quick and easy recipe is ideal for tailgating and family barbecues.
Marinate overnight and take it with your to your outdoor event.
Courtesy of Taste of Home
1 pound of boneless skinless chicken breasts
1/2 cup of lime juice
1 tablespoon of balsamic vinegar
2 teaspoons of minced chipotle pepper in adobo sauce
1/2 teaspoon of salt
1 medium ripe avocado, peeled and pitted
1/2 cup of fat-free sour cream
2 tablespoons of minced fresh cilantro
2 teaspoons of lime juice
1 teaspoon of grated lime peel
1/4 teaspoon of salt
Flatten chicken to 1/4" thickness; cut lengthwise into sixteen 1" wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal the bag and turn to coat; refrigerate until serving.
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 and discard marinade from chicken. Thread meat onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill covered, over meium heat or broil 4" from the heat for 8-12 minutes or until no longer pink, turning frequently. Drizzle with sauce and serve.