Cinco De Mayo
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Appetizer Chicken Skewers with Avocado Cream Dip


  • 1/2 cup orange juice
  • 1 1/2 teaspoons TABASCO┬« brand Original Red Sauce
  • 1 teaspoon minced garlic
  • 1 1/2 teaspoons key lime juice
  • 2 tablespoons chopped cilantro
  • 1 tablespoon Achiote paste
  • 1 tablespoon minced white onion
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 4 (5-ounce) chicken breasts cut into 1-inch cubes, 36 pieces in total
  • 1 medium-sized ripe┬áAvocado From Mexico
  • 1/2 cup sour cream
  • 1 tablespoon chopped cilantro
  • 1 1/2 teaspoons key lime juice
  • 3 tablespoons TABASCO┬« brand Green Jalape├▒o Pepper Sauce
  • 1/3 teaspoon salt
  • 3 tablespoons olive oil
  • 12 1-inch square pieces white onion (about ┬Ż onion)
  • 12 1-inch square pieces green bell pepper (about ┬Ż pepper)
  • 12 1-inch square pieces red bell pepper (about ┬Ż pepper)


  • Whisk marinade ingredients in a large bowl until smooth. Fold in chicken pieces. Mix well. Refrigerate for 30 minutes to an hour.
  • While chicken is marinating, place all dip ingredients in a food processor and blend until smooth.
  • To assemble skewers: thread one piece of red pepper onto a 3 to 4-inch skewer or toothpick, followed by chicken, onion, chicken and green pepper.
  • Preheat either a grill or a stovetop griddle to medium-high heat. Cook the skewers on the first side, about 2 minutes, then turn, cooking for 2 minutes on all 4 sides.
  • Serve with Avocado Cream Dip.
Cinco De Mayo
Powered by:Avocados From Mexico

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