Grilled Margarita Chicken Bites With Salsa-Sour Cream Dip

From the Margarita Cookbook...considerably greater than the sum of it's parts. Try the dip on the chicken, the the chips in the dip. Top a chip with chicken then add the dip, etc.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 boneless skinless chicken breasts, diced into 1-inch pieces
• 1⁄4 cup fresh lime juice
• 2  tablespoons  tequila
• 1  tablespoon triple sec
• 1  tablespoon olive oil
• 1  garlic clove, chopped
• 1  cup  finely shredded sharp cheddar cheese (at room temp)
• 3⁄4 cup sour cream
• 1⁄2 cup hot salsa
• 1  teaspoon chili powder
•  salt
• 2  tablespoons  chopped cilantro
•  tortillas or   corn chips, for serving

Directions

1. Combine lime juice, tequila, Triple Sec, olive oil, and garlic in glass bowl. Set aside small amount for basting.
2. Add chicken and toss to coat.
3. Marinate for 20 minutes.
4. Meanwhile, stir together cheese, sour cream, salsa, chili powder and salt. Let stand at room temperature.
5. Heat grill to medium hot.
6. Spear chicken pieces onto skewers.
7. Lay skewers on grill and cover.
8. Grill for 4 minutes, then baste with marinade, turn, cover and grill for 2 minutes.
9. Baste again and finish cooking, about 2-3 more minutes.
10. Remove chicken from skewers and sprinkle with cilantro.
11. Serve with dip and chips.