When you start a blog, figuring out where to start is almost as big a job as how to start – and even more so if it’s a blog about food. Foodies, especially those of us who are fairly obsessed with cooking and finding that next great recipe, typically have enough favorite recipes to sustain them every single breakfast, lunch and dinner for months on end. So it came as no surprise to me when I found myself wondering exactly how I was going to choose which of my favorites to post first.
Out came the excel spreadsheet, and I began logging each favorite, moving one up and another down as I ranked each recipe in order of my eternal love for it. I considered many different factors, such as how easy it was to make, how versatile it is – and of course, how delicious it is! I guess you can see where this is headed…this yummy chipotle chicken recipe topped the list. There are a lot of reasons why I love it, number one being simply that the taste rocks!! I love, love, love chipotle, and if there’s a way to work it into a recipe, I will find one. But there’s more to this recipe than just the great flavor.
For one thing, it’s pretty healthy for you. I’ve tried the sauce with plain yogurt in place of the sour cream and it’s pretty close to the original. It’s also very, very easy to make, and can be made well ahead of time. It can be served on skewers, as the recipe suggests, without skewers, or cut into small pieces and served with toothpicks as appetizers. I’ve even been known to make two batches, with one batch extra spicy and another a bit more sweet. And serving it alongside Corn Muffins in Poblano Cups makes a fun presentation. No wonder it’s one of my all-time faves!
chipotle chicken strips with creamy cilantro dipping sauce
CHIPOTLE CHICKEN INGREDIENTS
- 2 lbs boneless skinless chicken breasts
- 1/4 cup light brown sugar, packed
- 2 tablespoons fresh cilantro leaves, minced
- 1 chipotle chile in adobo, minced*
- 2 teaspoons adobo sauce
- 1 1/2 teaspoons salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
*For a sweeter version of this chipotle chicken, I skip the adobe sauce entirely. To make it even more spicy, I leave in the adobe sauce and add an extra chipotle pepper.
By now you’ve likely noticed that this chipotle chicken recipe calls for skewers. Well, I’m not much of a skewers girl if I can help it, so I skip that step entirely. If you prefer to use skewers, go for it! I usually either make this just for my family or as an appetizer using toothpicks. But you can do it any way you like, but if you do use skewers, please make sure to come back and post a pic!
Anyhoo…the first thing you want to do is cut up your chicken across the grain into 1/2 inch thick strips. When you’re done, they’ll look something like this:
Dump the rest of the ingredients into a plastic bag (or a bowl, but a bag is sooo much easier!) and smoosh (<—- real word) them around until they’re completely mixed. Add the chicken, and work it around the bag until every last bit of chicken is covered by the yummy mixture.
Refrigerate the chipotle chicken for at least thirty minutes to let the flavors meld (you can leave it in the fridge up to an entire day before cooking it). While it’s hanging out, you can make the sauce – but we’ll get to that later.
Move an oven rack to the top position and heat your broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Place your chicken strips on the broiler pan,
and broil for 5 – 8 minutes, flipping the chicken halfway through.
To make the sauce, mix together all ingredients and let stand at room temperature for 30 minutes. You can also make this up to 2 days in advance. I recommend starting with half the amount of lime juice called for and add more to taste (it’s pretty limey with the entire amount, but the spicier you make your chicken the more limey the sauce should be). Yum!!
DIPPING SAUCE INGREDIENTS
- 3/4 cup low-fat sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh lime juice
- 1/8 teaspoon garlic powder
- 2 tablespoons cilantro leaves, minced
- 2 scallions, minced
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
I hope you enjoy this as much as I have. Let me know what you think!