Chipotle Chicken Skewers
1
Points®
Total time: 2 hr 40 min • Prep: 30 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Ingredients
Fresh orange juice
8 fl oz
Red chili sauce
½ cup(s)
Fresh lime juice
½ cup(s), about 6 limes
Garlic
2 clove(s), large
Canned chipotle peppers in adobo sauce
2 item(s), or more to taste
Ground cumin
1 tsp(s)
Kosher salt
1 pinch(es), plus extra for seasoning chicken (optional)
Black pepper
½ tsp(s), plus extra for seasoning chicken (optional)
Chili powder
½ tsp(s)
Uncooked boneless skinless chicken breast
3 pound(s), cut into 1-inch pieces
Red onion
3 medium, cut through the root into sixths (you'll have two extra pieces onion to use elsewhere or add extra to two skewers)
Sesame seeds
1 tsp(s), toasted
Cilantro
1 tbsp(s), fresh, chopped
Fresh basil
1 tbsp(s), fresh, chopped
Instructions
1
To make the marinade, combine the orange juice, chili sauce, lime juice, garlic, chipotle chiles, cumin, salt, black pepper and chili powder in a food processor and process until smooth. Taste and adjust the salt and pepper if you need to.
2
To make the chicken, put the chicken into a 1-gallon zip-top bag, add ½ cup of the marinade, and massage to coat all the chicken. Marinate in the refrigerator for 2 hours. Reserve the rest of the marinade.
3
Preheat the broiler; if using a gas grill, preheat to medium.
4
While the grill or broiler is heating up, slide 1 piece of onion onto each of 16 long skewers, followed by a few pieces of chicken. Continue until you’ve filled all the skewers. Arrange the skewers in a single layer on a large baking sheet. Season lightly with salt and pepper and brush with ¼ cup of the reserved marinade.
5
Broil the chicken skewers, without turning them, until the chicken is cooked through, 8 to 10 minutes. If grilling, they will take 5 to 6 minutes per side. Transfer to a platter and garnish with the sesame seeds, cilantro, and basil.
6
Bring the remaining marinade to a boil in a small saucepan and serve with the skewers.
7
Serving size: 2 skewers
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