Chicken Skewers W/ Tangerine-Cascabel Glaze

Chicken Skewers W/ Tangerine-Cascabel Glaze - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

Marinade

1/2 cup fresh orange juice

1/4 cup fresh lime juice

1/4 tablespoon lemon juice

2 tablespoons ancho chile powder

1 tablespoon pasilla pepper

2 tablespoons paprika

1/4 teaspoon cayenne

3 tablespoons coarsely chopped fresh cilantro

1/4 cup olive oil

8 boneless, skinless chicken thighs, cut in half lengthwise

32 bamboo skewers, soaked in water for 2 hours

Finely chopped fresh chives

16 flour tortillas

Glaze

    2 tablespoons olive oil

    2 shallots, finely diced

    1 Pinch cascabel powder

    1 cup red wine vinegar

    1 cup sugar

    2 cups tangerine juice

    Lemon juice, to taste

    Honey, to taste

    1 tablespoon olive oil

    Salt and freshly ground pepper
    Tangerine-Pomegranate Relish:

    6 tangerines, segmented

    Seeds from 1 pomegranate

    1/2 small red onion, finely diced

    2 tablespoons lime juice

    1 teaspoon honey

Directions

For the Marinade: Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. 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, serve with the relish and garnish with chives. Serve with flour tortillas.

For the Glaze: Heat 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 olive oil and season with salt and pepper. Let cool.

For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.

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Latest Reviews

"Great recipe and deserves 5 stars! If you change the recipe, post a new recipe; do not rate this recipe based on the changes you made. People on all recipe sites need to rate recipes simply on following the recipe as written, not the changes they have made." - donna1596

"Easy to make but unfortunately we didn't like the flavors in this recipe. I won't be making again." - lomle

"Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition..." - chef john

"This salad has lots of spinach, lots of fresh, sliced strawberries, and a delicious, sweetened oil and..." - cookie

"I gave it of a kick with hatch chile bacon and a bit red pepper. My family loved it!" - rajakiwi

"It was good, but nothing outstanding about it. I made it without tweaks other than the addition of red wine. Not sure what everyone was going on about the saltiness or need to cut back on the dressing mixes... I followed the recipe & didn't find it to be salty at all -or overly flavorful for that ... " - mike r.

Happy cooking...