Yogurt-and-Spice Grilled Chicken Skewers
You can never have too many main course recipes, so give Yogurt-and-Spice Grilled Chicken Skewers a try. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and primal recipe has 259 calories, 27g of protein, and 12g of fat per serving. Head to the store and pick up chili powder, garlic powder, cream, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. The Fourth Of July will be even more special with this recipe.
For the dipping sauce, mix the honey mustard and sour cream in a small bowl. Cover and refrigerate until needed. This sauce can be made up to 2 days in advance.
In a small bowl, whisk together all marinade ingredients; set aside.
Cut each chicken breast lengthwise into 4 long, thin strips. You should end up with about 12 strips.
Place the strips into a gallon-size zip-top plastic bag.
Pour the marinade mixture over the chicken, and close the bag. Then flip the bag a few times to ensure that all pieces are coated with marinade, and refrigerate for at least 4 hours or overnight.
When ready to cook, transfer the chicken to a colander to drain off excess marinade. With clean hands, skewer each piece of chicken, threading it onto the end of a skewer. Continue until all of the chicken pieces are skewered.
Preheat the grill or grill pan to medium heat. Cook for about 2 1/2 minutes on each side, testing chicken for doneness before serving (meat should be opaque).
Transfer skewers to a clean platter.
Remove the chicken from the skewers, if desired.
Serve chicken while hot with the dipping sauce alongside.