YUCATAN CHICKEN SKEWERS W/ RED CABBAGE SLAW AND PEANUT-RED CHILE BBQ SAUCE

YUCATAN CHICKEN SKEWERS W/ RED CABBAGE SLAW AND PEANUT-RED CHILE BBQ SAUCE image

Categories Chicken

Number Of Ingredients 31

Ingredients

Chicken:
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (2 - 3 limes)
2 tbsp canola oil
2 tbsp ancho chile powder
3 cloves garlic, coarsely chopped
6 (6-ounce) boneless, skinless chicken thighs, cut in half lengthwise
24 wooden skewers, soaked in water for 30 minutes
Kosher salt and freshly ground black pepper
12 (6-inch) flour tortillas
Fresh mint leaves, for garnish
Fresh cilantro leaves, for garnish
(optional)
Finely chopped roasted peanuts, for garnish (optional)
Red Cabbage Slaw:
1/4 cup rice wine vinegar
1/2 cup fresh orange juice (about 2 oranges)
1/4 cup canola oil
1 tbsp honey
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
Peanut-Red Chile BBQ Sauce
1 tbsp canola oil
2 tbsp finely chopped fresh ginger
1 1/2 cup BBQ sauce
2 cups low-sodium chicken broth
2 tbsp soy sauce
1/4 cup smooth peanut butter
Kosher salt and freshly ground pepper

Steps:

CHICKEN: 1. To marinate the chicken, in a large shallow baking dish, whisk together the orange and lime juices, oil, chile powder and garlic until combined. 2. Skewer each chicken piece with 2 skewers running lengthwise through the chicken so that it lies flat. Put the chicken in the baking dish and turn to coat with the marinade. Cover and refrigerate for at least 1 hour up to 4 hours. 3. Preheat a grill to high or a grill pan over high heat. 4. Remove chicken from the marinade (discard marinade) and season with salt and pepper on both sides. Grill for 4 - 5 minutes on each side, until just cooked through. 5. Place the tortillas on the grill and grill for 10 seconds per side to heat through. 6. Serve the skewers on a platter accompanied by the cabbage slaw, peanut-red chile bbq sauce, tortillas, mint and cilantro leaves, and peanuts for everyone to assemble his own wrap. RED CABBAGE SLAW: 1. Whisk together the vinegar, orange juice, oil and honey in a medium bowl. Add the cabbage, onion and cilantro and season with salt and pepper. Toss to combines. Let sit at room temperature for at least 20 minutes or up to 1 hour before serving. PEANUT-RED CHILE BBQ SAUCE 1. Heat the oil in a meduim saucepan over medium heat. Add the ginger and cook until soft, 1 to 2 minutes. Raise the heat to high, add the barbecue sauce and chicken stock and cook, stirring occasionally, until reduced by half. 2. Whisk in the soy sauce and peanut butter and cook over medium heat until thickened, 12 to 15 minutes. Season with salt and pepper. This can be made up to 2 days in advance and refrigerated. Reheat before serving.