Ingredients
Ingredients
- 3 Boneless and Skinless Chicken Breast, cut into 1/2 inch cubes
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Cumin
- 1 Teaspoon of Chili Powder
- 2 Tablespoons of Olive Oil
- The juice of 2 Limes
- 1/4 Cup of Orange Juice
- 1/4 Cup of Tequila
- 1/4 Cup of Fresh Cilantro
- 2 Red Chilies, Sliced Thin
- Salt and Pepper
- Wooden Skewers
Sauce
- 3/4 Cup of Sour Cream
- The juice of 1 Lime
- 1 Teaspoon of Garlic Powder
- 1 Teaspoon of Chili Powder
- 1 Tablespoon of Tequila
Steps
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In a large resealable plastic bag, add the chicken, garlic powder, cumin, chili powder, olive oil, the juice of 2 limes, orange juice, tequila, and a pinch of salt and pepper. Seal the bag and toss the ingredients to evenly coat. Refrigerate for 1 hour to marinate the chicken.
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In a small bowl, add all of the sauce ingredients and mix to evenly combine. Chill and reserve for later.
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Remove the chicken from the marinade and build your skewers. For appetizer portions, use 2-3 cubes chicken per skewer, for large portions use more chicken per skewer.
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With your Blackstone set to medium-high heat, add a bit of olive oil and cook the skewers for 2-3 minutes per side. Turn the skewers often and cook fully. Add a bit more lime juice at the end for a pop of sweetness.
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To plate, add the skewers to a serving platter and drizzle the sauce over the top. Garnish with the fresh cilantro and sliced red chili's.
