• 2 pounds boneless skinless chicken breasts -- trimmed
• 1/4 cup packed light brown sugar
• 2 tablespoons fresh cilantro -- minced
• 1 chipotle chile canned in adobo -- 1 chile minced plus 2 tsp adobo sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• nonstick cooking spray
• 3/4 cup low-fat sour cream
• 1/4 cup lowfat mayonnaise
• 1/4 cup lime juice
• 1/8 teaspoon garlic powder
• 2 tablespoons fresh cilantro -- minced
• 2 scallions -- minced
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Slice the chicken strips across the grain into 1/2-inch-thick strips. In a large bowl. toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes (up to 1 day).
2. For the dipping sauce, combine sour cream through black pepper. Cover with plastic wrap and let sit at room temp about 30 minutes. (Dipping sauce can be covered and refrigerated up to 2 days. Season with add'l lime juice, salt & pepper to taste before serving).
3. Adjust an oven rack to the top position and pre-heat the broiler. Line broiler pan bottom with foil and top with slotted broiler pan top sprayed with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skweres on the pan and cover the skewer ends with foil, making sure not to cover the chicken. Broil until lightly browned and cooked through, about 5-8 minutes, flipping the skewers halfway through. Transfer skewers to serving plate and serve immediately with half of the dipping sauce. Repeat, broiling the remaining skewers and serve with the remaining dipping sauce.

Yield: 30 skewers NOTES : Served as an entree with jasmine rice and stir-fry vegetables.