1/2 cup light olive oil
juice of 2 limes about 1/4 cup's worth
1 chipotle pepper in adobo sauce seeded and minced
2 cloves garlic minced
1 tablespoon light brown sugar
1 teaspoon kosher salt
1 teaspoon chili powder
3/4 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs and/or breasts, cut into 1 1/2" pieces
Avocado Cream Sauce for serving
Optional topping: fresh cilantro chopped
Combine all of the marinade ingredients in a small bowl and whisk together. Place the chicken pieces in an airtight container or a large ziploc bag. Pour the marinade over the chicken and seal the bag or container. Turn over a few times to ensure that everything is well coated. Allow the chicken to marinate for 30-60 minutes, or for as long as 24 hours. When almost ready to grill, soak wooden skewers in water for 10 minutes before threading the chicken onto the skewers. Heat the grill to medium high and generously oil the grates to prevent the meat from sticking. Place the kabobs on the grill and let cook, turning once or twice, until all sides of the meat are slightly browned and the chicken is cooked through. Serve the kabobs with Avocado Cream Sauce (store-bought) for dipping and sprinkle with cilantro just before serving.