Cajun Fire Sticks with Fire and Ice Dipping Sauce

Adapted from 365 Great Barbeque & Grilling Recipes

4 DLM Boneless, Skinless Chicken Breast halves (about 1 lb)
1 Tbsp fresh lime juice
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
Cajun Spice Blend:
2 Tbsp DLM Cayenne Pepper
2 Tbsp DLM Paprika
2 Tbsp DLM Garlic Powder
1 Tbsp DLM Dried Oregano
1 Tbsp DLM Dried Thyme
1 Tbsp DLM Onion Powder
1 Tbsp salt
1/2 tsp freshly ground white pepper
1/2 tsp freshly ground black pepper
Fire and Ice Dipping Sauce:
1/2 cup plain yogurt
2 scallions, coarsely chopped
2 jalapeño peppers, seeded and coarsely chopped
1/4 cup fresh mint leaves, loosely packed (or 1 tsp dried)
1 Tbsp brown sugar
1 Tbsp fresh lime juice
3/4 cup loosely packed cilantro
Salt and freshly ground white pepper

Rinse chicken with cold water and pat dry. Slice each breast in half lengthwise and then crosswise in quarters, to make a total of 8 pieces per breast half.

In a medium bowl, combine chicken pieces with 2 Tbsp Cajun Spice Blend, lime juice, and olive oil. Toss to coat well. Cover and marinate 1 to 2 hours at room temperature, or up to 24 hours refrigerated. Soak 16 bamboo skewers in water at least 30 minutes to prevent burning.

Prepare hot fire. Thread 2 pieces of chicken onto each skewer and place on an oiled grill, 4 to 6 inches from fire. Grill, turning occasionally, until chicken is white throughout but still moist, about 8 to 10 minutes. Serve with Fire and Ice Dipping Sauce.

To prepare Cajun Spice Blend:

Combine all ingredients and whisk by hand to blend, or whirl together in food processor or blender. Store in an airtight container.

To prepare Fire and Ice Dipping Sauce:

Combine all ingredients in a food processor or blender. Purée until smooth. Season with salt and pepper. Cover and refrigerate until serving time.

Makes 8 servings

Allergy Warning: Contains milk