Fire Roasted Chicken Skewers With Tangerine-Cascabel Glaze

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Shallots - finely diced
1		Cascabel powder
1/2 cup	118ml	Red wine vinegar
1 cup	237ml	Red wine
1 cup	237ml	Tangerine juice
1 teaspoon	5ml	Sugar
		Lemon juice - to taste
		Honey - to taste
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Fresh orange juice
1/4 cup	59ml	Fresh lime juice
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Ancho chile powder
1 tablespoon	15ml	Pasilla pepper
2 tablespoons	30ml	Paprika
1/2 teaspoon	2.5ml	Cayenne
1/4 cup	59ml	Olive oil
8		Boneless skinless chicken thighs - halved lengthwise
16		Bamboo skewers - soaked for 2 hours

Recipe Instructions

Heat the olive oil in a medium sauce pan over medium heat. Add the shallots and cascabel powder and cook until soft.

Raise the heat to high, add the vinegar, red wine, tangerine juice and sugar and reduce to a syrup.

Strain, return to a small saucepan and season with lemon juice, honey to taste. Add the olive oil and season with salt and pepper. Let cool.

Mix together the juices, chile powders and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator.

Preheat grill.

Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Grill for 4 minutes on each side or until cooked through. Remove chicken from the grill and brush liberally with the tangerine glaze.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A16) - from the TV - FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.