Lime Salsa Chicken Skewers With Cilantro Crème Sauce
photo by Pellerin
- Ready In:
- 1hr
- Ingredients:
- 27
- Serves:
-
4-6
ingredients
-
CHICKEN and MARINADE
- 4 boneless skinless chicken breasts, cut into chunks
- 2 large limes, juice of (apx. 1/2 cup)
- 4 tablespoons very dry sherry
- 4 tablespoons extra virgin olive oil
- 1 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
-
SALSA
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 2 scallions, sliced (green onion)
- 1⁄2 cup sliced ripe olives
- 6 tablespoons marinade, reserved above
- 2 tablespoons jalapenos (seeded, deveined, and chopped)
- 2 tablespoons cilantro, fresh, chopped
- 2 tablespoons mint, fresh, chopped
- 2 tablespoons almonds, slivered, toasted
- 1⁄2 teaspoon black pepper
-
CILANTRO CREME SAUCE
- 8 ounces cream cheese, softened
- 1 tablespoon sour cream
- 1⁄2 - 2⁄3 cup green tomatillo salsa (Pace & Victoria are good)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon celery salt
- 1⁄2 teaspoon ground cumin
- 2 teaspoons garlic powder
- 1 bunch cilantro leaf, fresh chopped
- 1 tablespoon fresh lime juice
-
SKEWERS
- 2 red bell peppers, seeded lg. chunk
- 2 onions, peeled, quartered
directions
- 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.
- Salsa: In a bowl, mix all ingredients well, and chill for an hour or more before serving.
-
Cilantro Crème Sauce:
- 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.
- 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.
- 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.
- Arrange skewers on the platter, with cilantro cream sauce underneath, and salsa on top.
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RECIPE SUBMITTED BY
Pellerin
Eugene
An event planner by profession, and a life-long foodie wanna-be who loves to make people happy by feeding them things that make their eyes light up. I'm an empty-nester who enjoys nothing more than cooking for family and friends. When those are not available, my dogs make EXCELLENT and enthusiastic Guinea pigs for testing new recipes. Not surprisingly, I've found that the German Shorthaired Pointers have much more discriminating palates than do the Goldens, who would eat anything -and I mean ANYTHING- that wasn't nailed down (and some things that were). They are all convinced that I'm a gourmet chef, however they're a pretty easy audience.
FAVORITE QUOTE: "My theory is that all of Scottish cuisine is based on a dare." -- Mike Myers