Ingredients
Marinade:
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 tablespoons 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
- 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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Rated: 4 stars out of 5