Chipotle Chicken Skewers with Creamy Cilantro Dipping Sauce

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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For the chicken
2 large boneless chicken breasts (about 1 pound), cut into thin strips
2 tablespoons light brown sugar
1 teaspoon minced chipotle pepper (rehydrate dried chile in hot water first)
1 teaspoon salt
1/4 teaspoon chili powder
1/8 teaspoon garlic powder
wooden or metal skewers

For the sauce:
6 tablespoons sour cream
the juice of one lime (2 tablespoons)
2 tablespoons mayonnaise
1 tablespoon minced fresh cilantro
1 scallion, minced


Combine the chicken and remaining ingredients in a large bowl or ziptop bag. mix to combine, cover, and let the chicken marinate at least 30 minutes or up to overnight.

Preheat your broiler. Line a sheet tray with aluminum foil.

While the broiler is heating, skewer each piece of chicken and line them up on the pan with the handle end of the skewer facing the middle of the pan. Cut a piece of aluminum foil wide enough just to cover the handles in the middle of the pan and cover them to prevent the wood from burning. Broil 5 minutes, flip, and broil 5 additional minutes.

While the chicken is cooking, combine the sauce ingredients and season with salt, pepper, and garlic powder. Serve the chicken skewers with dipping sauce.