Chipotle Chicken Kebabs with Avocado Cream Sauce

Right now I am kicking myself for not making these Chipotle Chicken Kebabs with Avocado Cream Sauce earlier in the summer. I immediately bookmarked the recipe when I saw it on Annie's website way back in June, but just got around to making it this past weekend. Why did I have to wait until the end of grilling season to try this recipe for the first time? To be fair, we don't have a grill, or any outside space for that matter, at our apartment. However, the chicken can also be grilled on an indoor grilling pan. I can now see myself making this meal all-year round.

The chicken itself is coated in a simple marinade- mainly lime juice, garlic, chipotle and a number of spices. The marinade provides great flavor, but isn't overly spicy. Even my boyfriend, who tends to shy away from foods with a lot of heat, loved this chicken. I also think it would be good to shred this chicken and add it to a homemade burrito or taquito. Don't skip the avocado cream sauce either- it is one of the best parts of the meal!

Chipoltle Chicken Kebabs with Avocado Cream Sauce
Recipe from Annie's Eats

For the chicken:
Juice of 2 limes
1/2 cup vegetable oil
 1 tsp 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 adobo, seeded and minced
2 lbs chicken breasts, cut into 2 inch pieces
Fresh cilantro, minced, for serving

For the avocado cream sauce:
1 avocado, split and pitted
1/2 cup low-fat plain greek yogurt
1 clove garlic, minced
Juice of 1 lime
Salt and pepper, to taste

In a medium bowl, combine the lime juice, vegetable oil, garlic, brown sugar and chipotle. Whisk until combined. Add the chicken pieces to the marinade and toss until well coated. Cover the bowl with plastic wrap and refrigerate for 30-60 minutes.

Heat a grill to medium-high heat and oil the grates. When the chicken is ready, thread the pieces onto skewers for grilling. If using wooden skewers, be sure to sure them first to prevent burning. Place the chicken kebabs on the grill and let cool until all sides are slightly browned. The internal temperature should read 160 degrees F when ready. Remove the chicken from the grill and let rest for 5-10 minutes. Sprinkle with fresh cilantro.

To make the sauce, combine the avocado, yogurt, garlic and lime juice in a blender. Process until smooth and creamy. Season to taste with salt and pepper. Serve with the chicken kebabs for dipping.