ANCHO CHILE SPIKED CHICKEN SKEWERS

Ingredients

• 1/4 cup fresh lime juice
• 2 tbsp canola oil
• 1 1/2 tsp ground ancho chile pepper
• 1/2 tsp garlic powder
• 1/4 tsp oregano, crumbled
• 1/4 tsp salt
• 1 lb (0.5 kg) boneless skinless chicken breasts, cut into thin strips
• Bamboo skewers*
• Sour cream, optional*
• Guacamole, optional*

Directions

1. To prepare marinade, combine lime juice, oil, ancho chile pepper, garlic powder, oregano and salt in a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 2 hours or up to 24 hours.
2. Soak bamboo skewers in hot water for 30 minutes.
3. Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Meanwhile, remove chicken from marinade; discard marinade. Thread chicken onto soaked skewers.
4. Grill chicken skewers over medium heat on natural gas barbecue, turning occasionally until chicken is cooked through, about 8 - 10 minutes.
5. Serve with sour cream and guacamole.