Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce, Red Cabbage Slaw
Prep Time:30 min
Inactive Prep Time:4 hr
Cook Time:45 min"Wonderful combination of flavors. More of an appetizer (think variation on PF Changs lettuce wraps) so next time I'm gonna see if I can grill the chicken ahead of time and then reheat. If so, would make a nice party (think Super Bowl) dish." - sbjonas
Yield: 6 Servings Ready in 45 minutes
favorite of 10 people 3 people want to try
|6 chicken thighs; skinless and boneless, cut in 1/2 lengthwise|
|24 wooden skewers; soaked in water for 30 minutes|
|1/2 cuporange juice; fresh squeezed|
|1/4 cuplime juice; fresh squeezed|
|2 tablespoonscanola oil|
|2 tablespoonsancho chili powder|
|3 clovesgarlic; coarsely chopped|
|Salt & pepper|
|Butter lettuce leaves|
|Peanut-Red Chile BBQ Sauce; see separate recipe|
|Red Cabbage Slaw; see separate recipe|
|Roasted peanuts; roasted peanuts|
Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce, Red Cabbage Slaw Preparation
Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
Whisk together the orange juice, lime juice, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours.
Preheat grill to high or grill pan over high heat.
Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through.
Remove chicken from skewer, place in a butter lettuce leaf, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts.
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