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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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 125 (64%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 47.9mg||15 %|
|Sodium 95.2mg||3 %|
|Potassium 218.3mg||6 %|
|Total Carbohydrate 7.8g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 6.8g|
|Protein 10.4g||15 %|
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Calories per serving: 194
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