Chicken Skewers with Cool Avocado Sauce

Chicken Skewers with Cool Avocado Sauce

1 pound boneless skinless chicken breasts
1/2 cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt

Sauce:
1 medium ripe California Avocado, peeled and pitted
1/2 cup sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime peel
1/4 teaspoon salt

Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.

Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.

Drain chicken and discard marinade. Thread onto 16 metal or soaked wooden skewers. Coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat for 4-6 minutes on each side or until no longer pink. Serve with sauce. Makes 16 skewers (3/4 cup sauce).