See… I have this thing with chicken.
Over the past few years I’ve eaten my share of disappointing chicken — dry, bland, or simply uninspired. That kind of chicken can make you swear off it entirely. Because of that, I’m committed to creating chicken recipes that are tender, full of flavor and worth repeating. Also, I live with someone who could eat chicken every day, so I’m always testing new ways to keep it interesting.
While fried or pan-seared chicken will always have its place, it’s nice to have lighter recipes that still deliver on taste. This recipe manages that: it’s grilled, bright with lime and smoky chipotle, and served with a creamy avocado ranch that elevates every bite. It’s the kind of meal that feels special but is simple enough for weeknights.
This has quickly become one of my favorite chicken recipes — at least until the next one comes along — and it’s easy to make. The avocado ranch is a keeper: I often make a batch on Sunday and use it throughout the week on eggs, toast, salads, steaks, potatoes and more. It’s versatile and delicious.
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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Add the chicken to a large bowl and season with salt, pepper and smoked paprika. In a small bowl whisk together the 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 before threading.
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Preheat the grill to high. Thread the chicken onto skewers, leaving a little space between pieces so they cook evenly. Grill the skewers, turning so all sides brown, about 3 minutes per side and 10–12 minutes total, or 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 and blend until smooth, scraping down the sides as needed. Taste and adjust seasoning. Store in an airtight container for 1–2 days.
Notes
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This avocado ranch also pairs wonderfully with a chopped BLT salad — I tried it and loved the combination.