Ingredients
2lbschicken breasts,cut into 1-in pieces
½cupvegetable oil
1tspkosher salt
¾tspchili powder
¾tsppaprika
½tspcumin
¼tspcayenne pepper
2clovesgarlic,minced
1tbspbrown sugar
1chipotle in adobe sauce,seeded and minced
fresh cilantro,minced for serving
1avocado,split and pitted
½cuplow-fat greek yogurt
1clovegarlic,minced
1lime juice
1tbspcilantro,chopped
salt and pepper,to taste
Preparation
Whisk together vegetable oil, salt, chili powder, paprika, cumin, cayenne pepper, minced garlic, brown sugar, and chipotle pepper.
In a gallon-sized bag combine marinade and chicken and refrigerate for 30 to 60 minutes.
Once ready to grill, thread the chicken on skewers. Place them on the grill turning once or twice until sides are cooked and insides are no longer pink. Place on a plate and sprinkle with fresh cilantro if desired.
In a food processor combine avocado, greek yogurt, garlic, lime juice and cilantro. Pulse until smooth. Add salt and pepper to taste and serve with chicken.
