Servings: 8
Chipotle Cilantro Aioli: (dipping sauce) Yields 1 Cup
 ½ cup Adelphos™ Reduced-Fat Sour Cream
 ½ cup mayonnaise
 1 chilpotle pepper in adobo sauce, finely chopped (1 small can chilpotle peppers in adobo sauce)
 2 tsp adobo sauce from canned chilpotle peppers (add more sauce, if desired)
 2 tbsp finely chopped fresh cilantro
 ½ tsp ground cumin
 ½ tsp garlic powder
Yogurt Marinade for Chicken
 ½ cup Odyssey® Greek Plain Yogurt
 1 large yellow onion, thinly sliced
 1 jalapeno, seeded and coarsely chopped
 1 tsp garlic powder
 1 tsp salt
 2 lbs boneless, skinless chicken breasts cut into 1½ -inch pieces
1

In a medium bowl, add Reduced-Fat Sour Cream, mayonnaise, chipotle pepper, adobo sauce, cilantro, cumin and garlic powder; whisk until combined. Cover and refrigerate aioli until chicken is ready to serve.

2

In a large bowl, add Greek Plain Yogurt, onion, jalapeno, garlic powder and salt; whisk until combined; set aside.

3

Cut chicken breasts into 1½-inch pieces; add to bowl of marinade; stir to coat. Cover and place in refrigerator for 1 hour and stir twice during marinating. Do not over marinate chicken.

4

Remove chicken pieces from marinade; thread onto skewers. Discard any remaining marinade.

5

Coat skewered chicken pieces with cooking spray. Place skewers on prepared grill and cook over direct medium heat until done, about 15-20 minutes, turn occasionally.

6

Serve with Chipotle Cilantro Aioli.

AuthoradminYields8 ServingsPrep Time35 minsCook Time20 minsTotal Time55 minsCategory

AuthoradminCategoryDifficultyBeginner

 

Ingredients

Chipotle Cilantro Aioli: (dipping sauce) Yields 1 Cup
 ½ cup Adelphos™ Reduced-Fat Sour Cream
 ½ cup mayonnaise
 1 chilpotle pepper in adobo sauce, finely chopped (1 small can chilpotle peppers in adobo sauce)
 2 tsp adobo sauce from canned chilpotle peppers (add more sauce, if desired)
 2 tbsp finely chopped fresh cilantro
 ½ tsp ground cumin
 ½ tsp garlic powder
Yogurt Marinade for Chicken
 ½ cup Odyssey® Greek Plain Yogurt
 1 large yellow onion, thinly sliced
 1 jalapeno, seeded and coarsely chopped
 1 tsp garlic powder
 1 tsp salt
 2 lbs boneless, skinless chicken breasts cut into 1½ -inch pieces

Directions

1

In a medium bowl, add Reduced-Fat Sour Cream, mayonnaise, chipotle pepper, adobo sauce, cilantro, cumin and garlic powder; whisk until combined. Cover and refrigerate aioli until chicken is ready to serve.

2

In a large bowl, add Greek Plain Yogurt, onion, jalapeno, garlic powder and salt; whisk until combined; set aside.

3

Cut chicken breasts into 1½-inch pieces; add to bowl of marinade; stir to coat. Cover and place in refrigerator for 1 hour and stir twice during marinating. Do not over marinate chicken.

4

Remove chicken pieces from marinade; thread onto skewers. Discard any remaining marinade.

5

Coat skewered chicken pieces with cooking spray. Place skewers on prepared grill and cook over direct medium heat until done, about 15-20 minutes, turn occasionally.

6

Serve with Chipotle Cilantro Aioli.

Southwest Chicken Skewers with Chipotle Cilantro Aioli
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19December
2018

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