1Prepare dips mix according to package directions.
2In a medium bowl, whisk together juice and prepared dip. Pour off and reserve half of juice mixture for dipping sauce. Add chicken to remaining marinade and refrigerate several hours or overnight.
3Remove chicken and place on skewers, reserving marinade for basting. Grill over medium-hot charcoal briquettes or broil until done, about 5–6 minutes, brushing occasionally with marinade.
4Serve hot with reserved dipping sauce.
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