Chipotle Lime Grilled Chicken Skewers with Avocado Ranch
1 1/2poundsboneless,skinless chicken breasts, cut into 1-inch cubes
2tablespoonsadobo sauce,from a can of chipotle peppers in adobo
2limes,zested and juiced
1ripe medium avocado
2tablespoonsfreshly chopped parsley
2tablespoonsfreshly chopped dill
Add the chicken to a large bowl and season it with the salt, pepper and paprika. In a small bowl, whisk together the olive oil, adobo sauce, lime zest and juice and garlic. Pour it over the chicken and toss to coat. Let sit for 30 minutes. At this time, if you are using bamboo skewers, make sure to soak them in water for 15 to 20 minutes.
Preheat the grill to the highest setting. Take the skewers and add as many pieces of chicken to them as you want (I went with 3 or 4), not smashing them together but allowing them to touch. Place the skewers on the grill and grill on all sides until golden brown, about 3 minutes per side and 10 to 12 minutes total. Remove from the grill and serve with a drizzle of the avocado ranch.
Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1-2 days!