1 avocado, peeled, pitted & chopped
2 oz. diced green chiles (canned)
1/3 cup lite coconut milk
2 tbsp water
1 garlic clove, minced
1 tsp fresh lime juice
1/4 tsp salt
8 boneless, skinless chicken thighs, trimmed & cut into 1 1/2-inch pieces
2 tsp olive oil
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp ground pepper
Place 8 wooden skewers in a large baking dish filled with hot water. Soak for at least 30 minutes.
The Sauce: In a blender, combine the avocado, chiles, coconut milk, water, garlic, lime juice and salt. Puree until smooth.
Preheat the grill to medium-high heat.
Place the chicken into a large bowl and toss with the olive oil, cumin, salt and pepper.
Thread the chicken pieces onto the skewers.
Place on the grill and cook until the chicken is just cooked through, about 4 minutes per side.
Serve the chicken skewers with the avocado sauce