Chipotle Chicken with Avocado Cream Sauce

really good.

Ingredients:

For the chicken: 
Juice of 2 limes
½ cup of vegetable or canola oil
1 tsp. kosher salt
¾ tsp. chili powder
¾ tsp. paprika
½ tsp. cumin
¼ tsp. cayenne pepper
2 cloves garlic, minced
1 tbsp. brown sugar
1 chipotle in adobo, seeded and minced
2 lbs. chicken tenders (*I chose not to make kabobs as shown in pic.  Sorry.  If you choose to make them into kabobs, buy boneless breasts or thighs and cut them into one-inch pieces.)
Minced fresh cilantro, for serving

For the avocado cream sauce: 
1 avocado, split and pitted
½ cup low-fat greek yogurt
1 clove garlic, minced
Juice of 1 lime
Salt and pepper, to taste

DIRECTIONS:

In a medium bowl or a baking dish/pie plate, combine the lime juice, oil, spices, garlic, brown sugar, and chipotle.  Whisk together to combine.  Add the chicken tenders to the marinade and mix well to ensure that they are all coated and mostly submerged.  Cover, refrigerate, and let marinate for 30-60 minutes.

Meanwhile, heat a grill to medium-high and oil the grates.  When the chicken is done marinating and you choose to make kabobs, thread the pieces onto skewers for grilling.  (If using wooden skewers, be sure to soak them first to prevent charring/burning.)  Dispose of the excess marinade.  Place the kabobs (or whole tenders) on the grill and let cook, turning once or twice, until all sides are slightly browned and the internal temperature registers 160˚ F on an instant-read thermometer.  Remove to a plate and let rest 5-10 minutes.  Sprinkle with minced fresh cilantro, if desired.

To make the sauce, combine the avocado, yogurt, garlic, and lime juice in the bowl of a food processor or a blender.  Process until smooth.  Season to taste with salt and pepper.  Serve alongside the kabobs for dipping.

*www.annies-eats.com