See… I have this thing with chicken.
Over the past few years I’ve eaten my share of disappointing chicken—dry, bland, or just plain uninspired. Those experiences made me determined to perfect juicy, flavor-packed chicken that actually makes you want to eat it every night. Also, I live with someone who eats more chicken than seems humanly possible. Chicken, for days. It’s intimidating and motivating at the same time.
Fried chicken and pan-fried versions are undeniably delicious, but they’re not always what you want for a weeknight meal. The challenge is creating chicken that’s both lighter and still ridiculously tasty—something you can feel good about serving any night of the week. Enter these chipotle lime grilled chicken skewers with a creamy avocado ranch. They’re bright, smoky, tender and simple to make.
This recipe has quickly become a favorite and it’s easy enough to stay in heavy rotation. The avocado ranch alone is worth making and keeps well for a day or two; I make a batch on Sunday and use it on everything—eggs, salads, toast, steak, potatoes, and even pizza. It’s one of those sauces that transforms whatever it touches.
Chipotle Lime Grilled Chicken Skewers with Avocado Ranch
Yield:
4
1
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Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons adobo sauce, from a can of chipotle peppers in adobo
- 2 limes, zested and juiced
- 2 garlic cloves, minced
Avocado Ranch
- 1 ripe medium avocado
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped dill
- 1 garlic clove, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon white vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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Place the chicken in a large bowl and season with salt, pepper and smoked paprika. In a small bowl, whisk together olive oil, adobo sauce, lime zest and juice, and minced garlic. Pour the mixture over the chicken and toss to coat. Let the chicken marinate for 30 minutes. If using bamboo skewers, soak them in water for 15–20 minutes while the chicken marinates.
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Preheat the grill to high. Thread 3–4 pieces of chicken onto each skewer, leaving a little space so the pieces are touching but not squashed. Grill the skewers, turning so all sides get a golden char, about 3 minutes per side and 10–12 minutes total, until cooked through. Remove from the grill and serve with a drizzle of avocado ranch.
Avocado Ranch
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Combine all avocado ranch ingredients in a food processor or blender and blend until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if desired. Store in an airtight container in the fridge for 1–2 days.
Notes
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This avocado ranch is also fantastic on a BLT chopped salad — I tried it and loved the combination.