I originally made this dish for 4th of July and somehow forgot to post it. We LOVED the marinade sauce and we use it for everything now even dipping french fries in it. The seasoning coating I thought was a little much, but hubby loved it. Can’t wait to make this on again.
Fire Cracker Chicken Skewers with a Cooling Lime Cream Sauce
(Adapted from Around My Family Table  
3 lbs chicken strips or boneless skinless chicken breasts cut into strips
bamboo skewers
2 cups Red Hot Sauce
2 cups brown sugar
2 tbsp vinegar
1 stick butter (or non-dairy butter stick)
Combine sauce ingredients in a large microwave safe dish and heat for one minute or until everything is melted. Stir well to combine.
Pour half in a zip top bag with chicken breasts and let sit in fridge while the seasoning is prepared. Store remaining sauce in the refrigerator until ready to use.
Let chicken marinate for at least 30 minutes or up to several hours before cooking.
Preheat grill to medium high heat and soak skewers in water. Thread one piece of chicken on each skewer and place on grill. Cook over medium high heat for about 4 minutes and then flip. Baste with remaining sauce and cook an additional 4 minutes. Flip one last time and baste. Cook for about 30 seconds just to cook the sauce on each side.
1/4 cup black pepper
1/4 cup minced garlic
1/2 cup Italian seasoning
1/4 cup chili powder
1/4 cup paprika
1/4 cup dried rosemary
2 tbsp red pepper flakes (or to your level of heat)
Combine seasonings in a large bowl and stir well to combine. Add half of the seasoning mixture to chicken bag and toss to coat. Chicken should be generously coated. Add more seasoning if needed, store remainder in an airtight container for next time (we usually end up using most of ours). Some coating will fall off during cooking, so add more than you think you will need.
Cooling Lime Cream:
1 lime, juiced
1 cup sour cream
Combine lime juice and sour cream in a small dish. Refrigerate until ready to serve.

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