Citrus Chipotle Skewers

3 pounds boneless, skinless
chicken breasts
48 metal or bamboo skewers
7 ounces chipotle peppers in
adobe sauce
1 pint (16 ounces) frozen orange
juice

1/2 cup tangerine juice
1/3 cup sliced onion
4 cloves garlic, minced
1/4 teaspoon black pepper
4 tablespoons olive oil
1 tablespoon salt
Orange slices (optional)
1. Cut chicken breasts into diagonal strips, 1/2 to 1 inch thick. Each skewer should
weigh approximately 1.5 ounces. Thread chicken onto skewers. Place skewers in
bowl.
2. Remove chipotle peppers from sauce; coarsely chop. Set aside; reserve sauce.
3. Combine juices, onion, garlic, pepper, olive oil, chopped chipotle peppers and
remaining adobe sauce (reserving some sauce for garnish) in large bowl.
4. Pour mixture over skewers and marinate in refrigerator 2 to 4 hours. Add salt
to marinade just before cooking.
5. Grill skewers over medium heat 3 minutes on each side or until desired
doneness. Garnish with orange slices and drizzle with reserved adobe sauce.