2 Banana Peppers
2 Garlic Cloves
1 Cup Fresh Cilantro Leaves
1/2 Cup Sour Cream
1 TBSP Olive Oil
1 tsp Maple Syrup
1/4 Cup Water
14 OZ Boneless Chicken
Remove and discard seeds from banana peppers.
Puree peppers, garlic, cilantro, sour cream, olive oil, maple syrup and water.
Split sauce in two reserving one for dipping.
Cut chicken into pieces and sprinkle with kosher salt.
Transfer chicken pieces to the 2nd sauce and refrigerate for 4 hours.
Place chicken pieces in frig for at least 4 hours.
Thread the chicken pieces on skewers.
Prepare grill for medium high heat; oil grate.
Cook 10-15 minuted turning 3-4 times to 135F.
Serve with Dipping sauce.