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Remember the other day when I said that it was really rainy and the summer was pretty mild here in North Carolina? Well the storms are gone and the heat and humidity are in full swing. My hair and the humidity do not mix here and it is a hot mess! But on the flip side, I am able to BBQ again. And these Chipotle Chicken Kabobs turned out amazing!
The chipotle spice gave this the right amount of kick and awesome flavor. Then dipped in the Avocado cream sauce was so amazing. I love fresh avocados so this cream sauce was perfect! Just another grilling hit to add to the list! 🙂
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Chipotle Chicken Kabobs with Avocado Cream Sauce
Ingredients
- 2 lbs chicken breasts cut into 1 inch pieces
- 1/2 cup vegetable oil
- 1 tsp kosher salt
- 3/4 tsp chili powder
- 3/4 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 2 cloves garlic minced
- 1 tbsp brown sugar
- 1 chipotle in adobe sauce seeded and minced
- minced fresh cilantro for serving
- 1 avocado split and pitted
- 1/2 cup lowfat greek yogurt
- 1 clove garlic minced
- juice of 1 lime
- 1 tbsp cilantro chopped
- salt and pepper to taste
Instructions
- Whisk together vegetable oil, salt, chili powder, paprika, cumin, cayenne pepper, minced garlic, brown sugar, and chipotle pepper.
- In a gallon sized bag combine marinade and chicken and refrigerate for 30-60 minutes.
- Once ready to grill, thread the chicken on skewers. Place them on the grill turning once or twice until sides are cooked and insides are no longer pink. Place on a plate and sprinkle with fresh cilantro if desired.
- In a food processor combine avocado, greek yogurt, garlic, lime juice and cilantro. Pulse until smooth. Add salt and pepper to taste and serve with chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
10! If I could give this a 100 I would! Since it’s winter in Minnesota I tweaked the dish to be a little more hearty and a full meal. I used half a rotisserie chicken I pieced earlier in the week and marinated that. Made some sticky rice, sautéed the chicken with two diced green peppers, a red pepper, an onion, and about a tbsp of minced garlic. Served in a bowl over the rice with a dollop of the avocado cream sauce and I died. Died of happiness. Then came back to life to eat more! I love you recipe author. Just know that!
I want to make this ahead of time and freeze it…do you think the sauce would freeze/thaw well? or should it only be made fresh? Thank you!
Try it and let us know! I’ve frozen guacamole with great success. Turns out totally fine.
I’ve made this twice now, and everyone loves it! I just had to comment to thank you for posting this amazing recipe!
We loved them! I will make this one again! Definitely a keeper, and that sauce can be used on everything! Going to use it on burgers next!
Thinking of making these for a BBQ tomorrow. If I were to add vegetables to the skewers, would you suggest marinating them as well? Thanks!
I have to admit one of the best avocado sauce i have ever tried…. thank you so much for this receipt..
Forgot to put in the 5 stars