Southwestern Lime Chicken with Ancho Chile Sauce

Part two of our 4th of July BBQ... grilled chicken skewers. With a Mexican flair. These juicy chunks of chicken were marinated overnight in a blend of lime, garlic, herbs, and soy sauce. And served with a spicy-sweet ancho chile sour cream. We threw some onions on the skewers (but you could add lots of veggies) and served 'em with corn on the cob. While the sauce isn't essential, it's delicious. It seemed to find its way onto everything on my plate. So don't skip it!

Southwestern Lime Chicken with Ancho Chile Sauce

INGREDIENTS
Southwestern Lime Chicken:
1/2 cup freshly squeezed lime juice
6 Tbsp. low-sodium soy sauce
1/4 cup canola oil
2 Tbsp. sugar
2 Tbsp. fresh oregano, chopped (or 2 tsp. dried Mexican oregano)
1 Tbsp. fresh rosemary, chopped
1 Tbsp. garlic, minced
1 1/2 tsp. chili powder
1/2 tsp. cayenne pepper
3-4 lbs. boneless skinless chicken breast, cubed

Ancho Chile Sauce:
1/2 cup sour cream
1 lime, juiced
1 tsp. ancho chile powder
1/2 tsp. cumin
1/2 tsp. Mexican oregano
1/2 tsp. brown sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Whisk to combine the lime juice, soy sauce, canola oil, sugar, oregano, rosemary, garlic, chili powder, and cayenne pepper in a medium bowl. Place chicken in a glass baking dish and pour the marinade over top. Cover and refrigerate overnight, turning occasionally.

2. To make the ancho chile sauce, combine the sour cream, lime juice, chile powder, cumin, oregano, and brown sugar in the food processor and pulse until smooth. Season to taste with salt and pepper. Refrigerate until ready to use.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard the marinade and thread the chicken onto skewers (with onions and other veggies, if desired). Grill until the juices run clear. Serve with the ancho chile sauce.

Serves 6-8.

(Adapted from Bon Appetit)