Wednesday, June 12, 2013

Chipotle Chicken Skewers with Cilantro Lime Dipping Sauce (and our diet far!)

As some of you know, my husband and I have been on a diet (I really hate that word, but for lack of a better one...) since February.  It has had it's ups and downs (the downs mostly came during the stressful month of May...and I have learned that I am a stress eater!), but it has been fantastic for us.  I've just briefly mentioned it a few times here on the blog, but went into more detail over at Or So She Says for one of my blog posts there, so if you'd like to know more about it head over there.  Or check it out at

We had family pictures taken last week...finally!  It had only been about 3 years since our last ones.  Sheesh!    Anyway, I absolutely LOVE them.  They turned out great!  And they really made me realize how much Tony & I have lost.  I wanted to see the difference side by side so made a "before" and "current...not our "after" just yet!" collage.  


I cringe to see what we looked like in our "before" picture.  (That's the whole reason I'm having issues with posting this collage!)  I'm printing it off and hanging it on my fridge for those days (which have been many lately) that I just want a stinkin' brownie!  So here it is in all it's glory...

Okay, glad that's, on to the recipe!

When I stumbled upon this recipe (Thanks Mel...LOVE her site!) I knew it was one that I needed to make and that could be adapted to fit our diet.   It was wonderful!  Just enough spicy for me (and I'm a wimp!) and paired with the cilantro lime dip...oooohhhhhh...divine!

You must try these!

Chipotle Chicken Skewers with Cilantro Lime Dipping Sauce

2-2 1/2 pounds boneless, skinless chicken breasts
1/4 cup packed brown sugar (we used equal amount of Stevia)
2 tablespoons cilantro
1 chipotle chile in adobo sauce, minced (scrape out the seeds unless you like your food pretty spicy!)
2 teaspoons adobo sauce from the chipotle chile can
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
skewers, I prefer metal because I always forget to soak the bamboo ones and then they catch on fire!:)

Cilantro Lime Dipping Sauce
3/4 cup fat free sour cream (can use lowfat as well)
1/4 cup lowfat mayonnaise or greek yogurt (we opted for nonfat greek yogurt)
1/4 cup lime juice, from 2-3 limes
1/8 teaspoon garlic powder
2 tablespoons cilantro leaves, minced
2 green onions, finely chopped
1/2 teaspoon salt
1/8 teaspoon black pepper

Slice the chicken into 1/2 inch strips.  In a small bowl combine the sugar, cilantro, chipotle chile, adobo sauce, and spices.  Stir to combine.  Toss chicken and sugar mixture in a large ziploc bag until evenly coated.  Refrigerate at least 30 minutes or up to 24 hours.

About 30 minutes before grilling the skewers, make dipping sauce.  This will give it time in the fridge for all the flavors to mesh together.  In a small bowl combine all ingredients and stir.  Place in fridge until chicken is ready to serve.

If using bamboo skewers, soak for 30 minutes in water before grilling.  Preheat grill to medium-high (about 400 degrees).  Weave chicken onto skewers making a "rolling hill" pattern.  Use about 2-3 strips per skewers, depending on the length of skewer and chicken strips.  Some of mine I even used 4 on.   These tend to stick to my grill so I always use a coat of cooking spray before grilling.  Grill for about 7-9 minutes, turning midway through cooking time, or until cooked through.

Serve immediately with dipping sauce.


Mariel said...

Lookin good, Jana!! Yummy recipe too!

Anonymous said...

Wow you guys did great! love ya tons!

Laura said...

You are both looking great, and the recipe looks super yummy too :)

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