Chicken gets a south-of-the-border treatment with a tomato-chipotle sauce infused with lime and garlic.
Recipe information
Yield
Makes 40 chipotle-sesame chicken skewers
Ingredients
1 cup ketchup
1/2 cup fresh lime juice
2 garlic cloves, minced
2 teaspoons minced canned chipotle chilies*
1 teaspoon dried cumin
1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch pieces (about 120 pieces)
40 6-inch bamboo skewers, soaked in water 30 minutes, drained
1/4 cup toasted sesame seeds (black or white or combination)
1/3 cup chopped fresh cilantro
Preparation
Step 1
Blend first 5 ingredients in processor until smooth. Season sauce with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
Step 2
Preheat broiler. Sprinkle chicken with salt and pepper. Thread 3 chicken pieces onto each skewer. Transfer to large baking sheet in single layer. Brush chicken with 1/4 cup sauce. Broil chicken without turning until cooked through, about 4 minutes. Transfer to platter. Sprinkle with sesame and cilantro. Serve with remaining sauce.
Step 3
- Chipotle chilies, canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty foods stores and some supermarkets.
