Chipotle Chicken Skewers with Creamy Dipping Sauce

The first time I made this, I broiled them quickly and then left the house for about an hour.  When I got back, there were only two tiny skewers left.  Not really enough for me to even taste.  So I had to make it again.  The only problem with this recipe is that it only calls for one chili in adobo sauce.  There are like 20 chilis in each can.  I think it's kind of a waste of money to just use one chili out of the can, so I found another recipe that would use up more chilis.  It called for two chilis.  Still wasted chilis/money.  So if you're going to make this, find other uses for the chilis.  Oh, yeah, this is pretty good.

Chipotle Chicken Skewers with Creamy Dipping Sauce
from Mel's Kitchen Cafe

Chicken:
2 1/2 lbs boneless, skinless chicken breasts (I used a pack of the Thin Slice)
1/4 cup packed light brown sugar
2 tbsp fresh cilantro, minced
1 chipotle chili in adobo sauce, minced
2 tsp adobo sauce
1 1/2 tsp salt
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp black pepper

Dipping Sauce:
3/4 cup low-fat sour cream
1/4 cup plain Greek yogurt
1/4 cup lime juice
1/8 tsp garlic powder
2 tbsp cilantro leaves, minced
2 green onions, finely chopped
1/2 tsp salt
1/4 tsp ground pepper (add more if you find dip too sour)

Slice the chicken into long, thin strips, about 1/2 inch thick.  In a small bowl, stir together brown sugar, cilantro, chipotle chili, adobo sauce, salt, chili powder, garlic powder and pepper.  Toss the chicken with the mixture and coat evenly.  Cover and refrigerate 30 minutes to 24 hours.  In another bowl, stir all of the sauce ingredients together.  Cover and let stand at room temperature for 30 minutes, so flavors combine (can also refrigerate over night).  Preheat oven broiler to High.  Prepare a baking sheet with foil and cooking spray.  Weave 2 strips of chicken onto each skewer (make sure you presoak wooden skewers).  Broil 5-8 minutes, until cooked through.  Serve hot with the dipping sauce.