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2 pound boneless chicken breasts
6 ounce secret sauces southwest marinade
sour cream
amboo skewers
1. Soak bamboo skewers in water for 1 hour. (this prevents them from burning on the grill)
2. Remove excess skin from chicken breasts. Slice chicken breasts into 4� or 5� pieces, each approximately ½� wide.
3. Place sliced chicken in bag with 4 oz. Secret Sauces Southwest Marinade and place in refrigerator to marinate 1 to 4 hours.
4. Remove marinated chicken from bag. Throw away the used marinade and bag. Thread the chicken onto the skewers, leaving at least an inch of the skewer empty. (You need this to handle the skewer on the grill.)
5. Place chicken on grill until done, turning over as they cook so they do not burn.
6. Put about a cup of sour cream (fat free works great) in a small bowl. Mix the remaining 2 ounces of marinade with the sour cream for a wonderful dip.
7. Arrange the chicken skewers on a plate with the dip.
If preparing for a party, jazz up the platter with colorful jalapeno peppers or freshly sliced lime.
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