Grilled Chipotle Chicken Kebabs with Cilantro Dipping Sauce

WHY THIS RECIPE WORKS: While kebabs are generally known as a Middle Eastern dish, they also have a place in Mexican cuisine. Here we coated chunks of boneless, skinless chicken breast in a potent chile-spice rub and then married them with a cooling and flavorful sauce. Three types of chiles gave us well-rounded chile flavor in our rub. We added cumin seeds, oregano, and garlic powder for depth. To ensure the delicate white meat stayed moist in the intense heat of the grill, we briefly brined the meat. To complement the spicy, boldly flavored chicken, we created a cool, creamy sauce. A combination of sour cream and mayonnaise gave us the perfect creaminess, while lime juice provided extra tang and brightness. Feel free to substitute 2 teaspoons ground chipotle chile powder for the chipotle chiles (we noted little difference in flavor) and add it to the spice grinder with the toasted chiles and spices. You will need four 12-inch metal skewers for this recipe.

Serves 4

INGREDIENTS:

• Salt and pepper
• 2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
• 2 dried New Mexican chiles, stemmed, seeded, and torn into ½-inch pieces (½ cup)
• 4 dried chipotle chiles, stemmed, seeded, and torn into ½-inch pieces (6 tablespoons)
• 2 dried guajillo chiles, stemmed, seeded, and torn into ½-inch pieces (¼ cup)
• 1 teaspoon cumin seeds
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• 3 tablespoons vegetable oil
• 1½ teaspoons sugar
• 6 tablespoons sour cream
• ¼ cup chopped fresh cilantro
• 2 tablespoons mayonnaise
• 2 tablespoons lime juice, plus extra as needed
• 1 scallion, minced

INSTRUCTIONS:

1. Dissolve 2 tablespoons salt in 1 quart cold water. Submerge chicken in brine, cover, and refrigerate for 30 minutes.
2. Meanwhile, toast New Mexican, chipotle, and guajillo chiles and cumin seeds in 10-inch skillet, stirring frequently, until fragrant, 2 to 6 minutes. Transfer mixture to spice grinder and let cool slightly. Add oregano and garlic powder to grinder and process until finely ground, about 20 seconds. Transfer spice mixture to bowl and stir in oil and sugar.
3. Remove chicken from brine and pat dry with paper towels. Toss chicken with spice mixture and thread onto four 12-inch metal skewers.
4. (A) FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   (B) FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
5. Clean and oil cooking grate. Place chicken skewers on grill. Cook (covered if using gas), turning as needed, until chicken is lightly charred on all sides and registers 160 degrees, about 8 minutes. Transfer skewers to platter, tent with aluminum foil, and let rest for 5 to 10 minutes.
6. Mix sour cream, cilantro, mayonnaise, lime juice, scallion, and ⅛ teaspoon pepper together in bowl and season with extra lime juice, salt, and pepper to taste. Using tongs, remove chicken from skewers and serve with cilantro dipping sauce.