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Yucatan Chicken Skewers originally published on Food and Fond Memories on August 5, 2011 by sandyaxelrod 2 Comments (Edit)

Yucatan Chicken Skewers

A white platter filled with chicken on bamboo skewers with a yellow bowl and turquoise bowl in the upper right

Yucatan Chicken Skewers

Essentially our dinner portion of the menu at our gathering for my fellow Board of Directors of the Wellington Art Society was a taco bar. We presented a choice of three proteins: fish, fowl and meat accompanied by a variety of appropriate accoutrements as well as corn tortillas and flour tortillas to wrap them up in. When I told Brian what we were serving he invited himself and his wife Eve to help us eat up the leftovers on Sunday. When Brian was growing up Steve was away traveling for business quite a bit so when I cooked dinner for Brian and me I tended to cook food that I wanted to learn about. I also wanted to teach Brian to keep an open mind and not pre-judge anything. A lesson that I hoped he would apply to his life in general as well as his palate. So as a result he enjoyed much more adult food than most kids his age. I’m proud to say he followed in my footsteps of being a chef. After receiving a degree in Hospitality Management he became part of Affairs to Remember Catering as our Head Chef and General Manager. It was such a thrill to work alongside my son everyday and see the fine man he grew up to be! But I digress. I do tend to get a little carried away when I talk about Brian. Brian LOVES tacos and the three we served were really, really good. For the first of the taco recipes I will start with the Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce. As in the other recipes for the party, I made very few changes to this recipe, yet another from Bobby Flay’s Mesa Grill Cookbook. About the only thing I really did differently was to eliminate the Red Cabbage Slaw that is supposed to go with it because the fish taco had a very interesting and tasty tricolor slaw with Mexican spices and I didn’t feel I needed two slaws. There was one other change and that was in the preparation of the chicken. I prepared the marinade and poured it into a Ziplock bag along with my boneless, skinless chicken thighs a few days before the party and put the bag in the freezer. Friday evening I moved the bag from the freezer to the refrigerator so the thighs could defrost. Then at the party a friend asked what she could do to help and I sensed she really meant it, so she skewered to chicken for me. Oh boy, was that ever a big help. Thank you Maria!!

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A white platter filled with chicken on bamboo skewers with a yellow bowl and turquoise bowl in the upper right

Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce

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  • Total Time: 0 hours
  • Yield: 4 servings 1x

Ingredients

Scale

1/2 cup fresh orange juice (about 2 oranges)

1/4 cup fresh lime juice (23 limes)

2 tablespoons canola oil

2 tablespoons 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 (I also served corn tortillas)

Coleslaw

Fresh mint leaves, for garnish

Fresh cilantro leaves, for garnish

Finely chopped roasted peanuts, for garnish

For the Peanut-Red Chile BBQ Sauce:

1 tablespoon canola oil

2 tablespoons finely chopped fresh ginger

1 1/2 cups Mesa Grill BBQ Sauce (or your favorite)

2 cups low-sodium chicken broth

2 tablespoons soy sauce

1/4 cup smooth peanut butter, such as Jif

Kosher salt and freshly ground black pepper

Instructions

For the 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 thigh half 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 and up to 4 hours. 

3.  Preheat a grill to high or a grill pan over high heat.

4.  Remove the thighs from the marinade (discard the marinade) and season with salt and pepper on both sides. Grill for 4 to 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 coleslaw, peanut-red chile barbecue sauce, tortillas, mint and cilantro leaves, and peanuts for everyone to assemble his own wrap.

For the Sauce:

1.  Heat the oil in a medium 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.

  • Author: Sandy Axelrod adapted from Bobby Flay’s Mesa Grill Cookbook
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes + marinating
  • Category: Fowl
  • Method: Grilling
  • Cuisine: Southwestern
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