Chicken Skewers W/ Tangerine-Cascabel Glaze

Great recipe for 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

Chicken Skewers W/ Tangerine-Cascabel Glaze

Chicken Skewers W/ Tangerine-Cascabel Glaze

How To Cook Chicken Skewers W/ Tangerine-Cascabel Glaze - Chicken Skewers W/ Tangerine-Cascabel Glaze Recipes

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

  1. 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.
  2. 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.
  3. For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.



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