Last night for dinner I tried out Bobby Flay's Yucatan Chicken Skewers. They're really lettuce wraps.
Anyway...I started with chicken thighs, orange juice, lime juice, honey, oil, ancho chili powder and garlic.
That all went into a marinade that got poured over the thighs (cut in half) and was left in the fridge for a few hours.
While that was marinating I put the slaw together. It consisted of red cabbage, red onion, rice vinegar, orange juice, olive oil, honey and cilantro.
The cabbage and onions got shredded. All the liquids were whisked into a dressing and poured over the shreds along with the cilantro.
Next, I made the sauce. Oil, ginger, BBQ sauce, vegetable broth, soy sauce, peanut butter, chipotle in adobo (pureed) and honey.
The ginger was chopped up and cooked in oil.
Then everything else was whisked together, boiled and then simmered until it got thick.
While the sauce was simmering, I pulled out the chicken and threw it on the grill. The skewers were supposed to make the chicken lay flat, but I only had a few skewers so I didn't use them. The chicken stayed flat all on its own.
The chicken, sauce and slaw all went onto leaves of butter lettuce.
Overall, this was pretty tasty. I don't think the marinade really did a whole lot for the chicken, which is surprising considering there was a heck of a lot of ancho powder in there. The chicken would have been pretty bland without the sauce and slaw, but it was good all together.
Anyway...I started with chicken thighs, orange juice, lime juice, honey, oil, ancho chili powder and garlic.
That all went into a marinade that got poured over the thighs (cut in half) and was left in the fridge for a few hours.
While that was marinating I put the slaw together. It consisted of red cabbage, red onion, rice vinegar, orange juice, olive oil, honey and cilantro.
The cabbage and onions got shredded. All the liquids were whisked into a dressing and poured over the shreds along with the cilantro.
Next, I made the sauce. Oil, ginger, BBQ sauce, vegetable broth, soy sauce, peanut butter, chipotle in adobo (pureed) and honey.
The ginger was chopped up and cooked in oil.
Then everything else was whisked together, boiled and then simmered until it got thick.
While the sauce was simmering, I pulled out the chicken and threw it on the grill. The skewers were supposed to make the chicken lay flat, but I only had a few skewers so I didn't use them. The chicken stayed flat all on its own.
The chicken, sauce and slaw all went onto leaves of butter lettuce.
Overall, this was pretty tasty. I don't think the marinade really did a whole lot for the chicken, which is surprising considering there was a heck of a lot of ancho powder in there. The chicken would have been pretty bland without the sauce and slaw, but it was good all together.
