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Lime Salsa Chicken Skewers With Cilantro Crème Sauce

  • 60minutes
  • 653calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsCopper, Natrium, Chromium, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breasts , cut into chunks

  2. 2 large limes, juice of (apx. 1/2 cup)

  3. 4 tablespoons very dry sherry

  4. 4 tablespoons extra virgin olive oil

  5. 1 teaspoon oregano

  6. 1/2 teaspoon garlic powder

  7. 1/2 teaspoon salt

  8. 1 (14 1/2 ounce) can diced tomatoes , drained

  9. 2 scallions , sliced (green onion)

  10. 1/2 cup sliced ripe olives

  11. 6 tablespoons marinade, reserved above

  12. 2 tablespoons jalapenos (seeded, deveined, and chopped)

  13. 2 tablespoons cilantro , fresh, chopped

  14. 2 tablespoons mint , fresh, chopped

  15. 2 tablespoons almonds, slivered, toasted

  16. 1/2 teaspoon black pepper

  17. 8 ounces Cream Cheese , softened

  18. 1 tablespoon sour cream

  19. 1/2-2/3 cup green tomatillo salsa (Pace & Victoria are good)

  20. 1 teaspoon fresh ground black pepper

  21. 1 teaspoon celery salt

  22. 1/2 teaspoon ground cumin

  23. 2 teaspoons garlic powder

  24. 1 bunch cilantro leaf , fresh chopped

  25. 1 tablespoon fresh lime juice

  26. 2 red bell peppers , seeded lg. chunk

  27. 2 onions , peeled, quartered

Instructions Jump to Ingredients ↑

  1. Chicken & Marinade: In a large Zip-Lock bag, make the marinade by mixing together the lime juice, sherry, oil, oregano, and garlic salt. Remove three Tablespoons of marinade; set aside. Add chicken to the remaining marinade, turning to coat. Marinate chicken in refrigerator for at least 1 hour. Soak wooden skewers in hot water at least 30 minutes.

  2. Salsa: In a bowl, mix all ingredients well, and chill for an hour or more before serving.

  3. Cilantro Crème Sauce:.

  4. Combine all ingredients in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl, chill a few hours or overnight.

  5. Skewers: Toss bell peppers and onion quarters in with marinating chicken for last 30 minutes. Starting and ending with red bell pepper, make 7-8 skewers.

  6. Place the skewers chicken on grill with rack about 8 inches from heat source. Brush the heated marinade over chicken. Grill, turning and basting frequently with marinade, about 16 - 20 minutes, or until chicken is fork-tender.

  7. Arrange skewers on the platter, with cilantro cream sauce underneath, and salsa on top.

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