Yucatan Chicken or Shrimp Skewers The longer you marinade it, the better betsylife/2012/05/14/src-yucatan-chicken-shrimp-skewers/ 4 chicken breasts, cut into 6 long thick pieces or 36 cleaned shrimp 24 wooden skewers 2 cups orange juice 1 cup lime juice 1/2 cup canola oil 1/4 cup ancho chile powder 4 elephant garlic cloves, coarsely chopped (or 8 normal size cloves) butter lettuce to serve BBQ Sauce (see recipe below) Red Cabbage Slaw (see recipe below) Skewer 3 chicken breast pieces with 2 skewers so they lay flat. Place chicken in a large shallow baking pan. Whisk orange juice, lime juice, oil, chile powder and garlic. Pour over chicken and marinate in the refrigerator for 1-4 hours. Preheat grill to high or grill pan over high heat. Remove from marinade and grill for 4-5 minutes on each side or until just cooked through. Remove chicken from skewer, place in a butter lettuce leaf, drizzle with BBQ sauce and top with slaw and chopped peanuts. BBQ Sauce 1/4 cup canola oil 5 inch piece of fresh ginger, peeled and finely chopped 3 cups store bought BBQ sauce (we’re gonna make this easy) 4 cups chicken stock 1/4 cup soy sauce 1 1/2 cups peanut butter 1/4 cup chipotle in adobo puree Heat oil over medium-high heat in a heavy 3 qt sauce pan. Add ginger and cook until soft. Increase heat to high and add BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree and cook until thickened, about 20-30 minutes. Red Cabbage Slaw 1 head red cabbage, finely shredded 1 large red onion, halved and thinly sliced 3/4 cup rice wine vinegar 1 1/2 cups orange juice 3 Tolive oil 1 cup cilantro leaves, chopped Salt and pepper to taste Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice and oil and pour over cabbage. Add cilantro and season with salt and pepper. Let sit at room temperature for about 20 minutes before serving.
Posted on: Sat, 08 Nov 2014 21:09:22 +0000
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