A marinade made of dried ancho chile pepper and a generous dose of lime juice gives these grilled chicken skewers a nice kick. Don’t forget the sour cream and guacamole to help balance out the heat of the chiles.

Yield: Serves 4.



  • 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*


  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.
Nutritional analysis per serving:

206 calories, 5.7 g fat, 38.2 g protein, 0.5 g carbohydrate, 0.1 g fibre, 101 mg sodium

*Ingredients not included in nutritional analysis.