Best Larrys Fire Roasted Chicken Skewers With Tangerine Cascabel Glaze With Tangerine Pomegranate Relish Recipes

FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE

Fire Roasted Chicken Skewers with Tangerine-Cascabel Glaze image

Provided by Bobby Flay

Time 3h20m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 tablespoon olive oil
2 shallots, finely diced
Pinch of cascabel powder
1/2 cup red wine vinegar
1 cup red wine
1 cup tangerine juice
1 teaspoon sugar
Lemon juice to taste
Honey to taste
1 tablespoon olive oil
Salt and freshly ground pepper
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons lemon juice
2 tablespoons ancho chile powder
1 tablespoon pasilla pepper
2 tablespoons paprika
1/2 teaspoon cayenne
1/4 cup olive oil
8 boneless, skinless chicken thighs, cut in half lengthwise
16 bamboo skewers, soaked in water for 2 hours

Steps:

Heat the olive oil in a medium sauce pan over medium heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, red wine, tangerine juice and sugar and reduce to a syrup. Strain, return to a small saucepan and season with lemon juice, honey to taste. Add the olive oil and season with salt and pepper. Let cool. Mix together the juices, chile powders and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Grill for 4 minutes on each side or until cooked through. Remove chicken from the grill and brush liberally with the tangerine glaze.

Nutrition Facts : Calories 416 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 115 milligrams, Sodium 284 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 29 grams, Sugar 7 grams

FIRE ROASTED CHICKEN WITH TAMARIND-MOLASSES GLAZE

Fire Roasted Chicken with Tamarind-Molasses Glaze image

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons unsalted butter
1/2 cup finely diced onion
2 cloves garlic, finely diced
6 plum tomatoes, coarsely chopped
1/4 cup ketchup
1/4 cup water
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
3 tablespoons molasses
2 tablespoons tamarind concentrate
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
4 bone in chicken breasts
4 chicken thighs
Vegetable oil
Salt and freshly ground pepper to taste

Steps:

Heat butter in a large saucepan over medium-high heat. Add onions and garlic and cook until soft. Add remaining ingredients and cook for 15 minutes. Place mixture in a blender and blend until smooth. Return to the saucepan and cook an additional 15 to 20 minutes, or until thickened. Preheat grill. Brush chicken with vegetable oil and season with salt and pepper to taste. Grill chicken for 6 to 7 minutes on each side or until golden brown and cooked through. Remove chicken from the grill and brush with the sauce.

Nutrition Facts : Calories 464 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 160 milligrams, Sodium 500 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 44 grams, Sugar 11 grams