Directions:
- Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
- Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.
- Drain and discard marinade from chicken. Thread meat onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce. Yield: 16 skewers (3/4 cup sauce).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.97 Kcal (247 kJ) | ||
| Calories from fat | 24.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 4% | |
|---|---|---|---|
| Cholesterol | 17.37mg | 6% | |
| Sodium | 221.98mg | 9% | |
| Potassium | 161.35mg | 3% | |
| Total Carbs | 3.27g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 0.97g | 4% | |
| Protein | 6.18g | 12% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 99.38 Kcal (416 kJ) | ||
| Calories from fat | 42.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 4% | |
|---|---|---|---|
| Cholesterol | 29.27mg | 6% | |
| Sodium | 374.12mg | 9% | |
| Potassium | 271.93mg | 3% | |
| Total Carbs | 5.51g | 1% | |
| Sugars | 0.89g | 2% | |
| Dietary Fiber | 1.64g | 4% | |
| Protein | 10.42g | 12% | |
| Vitamin C | 6.4mg | 6% | |
| Iron | 0.3mg | 1% | |
| Calcium | 22.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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