Grilled Chile Lime Chicken Skewers
Bring Latin flavors to your next cookout using this recipe for these satisfying and easy skewers. A combination of tenderizing, brining and basting makes for succulent chicken, while citrus, spices and butter work overtime for flavor.
- metal or wooden skewers
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly-cracked black pepper
- ½ teaspoon garlic powder
- Fresh lime wedges, optional
- ½ cup Challenge Dairy Butter, melted
- 1 Tablespoon lime zest from 1 lime
- 2 Tablespoons lime juice from 1 lime
- 2 teaspoons chili powder
- 1 teaspoon chipotle chile powder
1Separate tenderloin from chicken breasts and place breasts between two layers of cellophane and pound to an even thickness.
2To brine the chicken, combine ¼ cup kosher salt in in a large bowl of warm water and stir until most of the salt is absorbed. Add the chicken to the bowl allow them to sit in the mixture to brine for at least 30 minutes. Remove the chicken from the brine, rinse with cold water and pat dry with paper towels.
3Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes to prevent them from burning too quickly on the grill.
4Slice chicken breasts lengthwise into 1½-inch slices and thread evenly onto the skewers.
5Sprinkle salt, pepper, and garlic powder over chicken skewers.
6Combine melted butter with lime zest, lime juice, and chili powders and divide into two small bowls. Reserve one bowl for after cooking, and use the other to lightly brush chicken skewers with chili-lime butter.
7Place the chicken skewers on the grill over medium-high heat. Cook for about 5 to 6 minutes, brush with chili-lime butter, turn and cook for another 5 to 6 minutes until the chicken is golden brown and cooked through.
8Place chicken skewers on a clean plate and cover with aluminum foil. Let rest for about 5 minutes, then brush with reserved chili-lime butter and serve.