Cat Cora’s Basque-Rubbed Chicken and Veggie Skewers with Chimichurri Dipping Sauce

 

1. To prepare the Basque Blend: In a small bowl or cup, stir together the orange peel, chili powder, sea salt and black pepper. Rub this mixture evenly over the chicken pieces. Let the chicken stand at room temperature for 30 minutes.
2. Prepare a hot fire in a charcoal grill, or preheat a gas grill to high.
3. To prepare the chicken: Rub the chicken pieces with sprinkling of salt and pepper. 
4. Thread skewers with 3 or 4 pieces of marinated chicken, alternating with small wedges of lemons, oranges, red and yellow bell peppers.  
5. Place skewers on an area of the grill with no direct flame. Grill about 8 to 10 minutes, turning the pieces occasionally, until meat is browned on all sides and the juices run clear.
6. While your skewers cook, prepare the chimichurri sauce by combining the garlic, bay leaves, ancho, jalapeno, salt, parsley, oregano, basil, vinegar and olive oil with a small amount of water in a blender until a smooth sauce has formed. 
7. Transfer to a mixing bowl and stir in the Hidden Valley® Original Ranch® Dips Mix and sour cream/Greek yogurt until well combined. Refrigerate until ready to serve.
8. Arrange the chicken and veggie skewers on a platter and spoon the sauce on top or use as a dipping sauce.