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

"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your..." - raisin kane

"I baked this in an 8inch pan as someone suggested and had a major fail. I reduced the temp to 160 but I don't think it was reduced enough, rose so much in the middle and not at all on the outside. I'm going to give it a another go tonight as the flavour was pretty good!" - kjs0785

"You might as well bake pumpkin bread in the large batch called for here, because everyone ..." - jjohn32

"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic enlivens chicken..." - marian

"Sorry, but this was just WAY TO SALTY for my family. I followed the recipe exactly. If I ever try it again, I will definately cut the dry ranch dressing in half as you suggested." - mrs. dj

"This banana bread recipe is moist and delicious, with loads of banana flavor. It's wonderful toasted!" - lisa k

Happy cooking...