- 8
Ingredients
- Marinade:
- 1/2 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 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
- 32 bamboo skewers, soaked in water for 2 hours
- Kosher Salt
- Tangerine Glaze
- Glaze:
- 1/4 cup olive oil
- 2 shallots, finely diced
- 1/2 tsp cascabel chili powder
- 1 cup red wine vinegar
- 1 cup red wine
- 2 Tbsp sugar
- 2 cups tangerine juice
- Lemon juice, to taste
- Honey, to taste
- Kosher salt and freshly ground pepper
Preparation
Step 1
For the Marinade:
Mix together all the ingredients and add the chicken thighs and let marinate for 2 hours in the refrigerator.
For the Glaze:
Heat 2 Tbps of the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the remaining 2 Tbsp of olive oil and season with salt and pepper. Let cool.
Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter.