Grilled Yucatan Chicken Skewers
One of the best things to cook on skewers is this flavorful chicken.
Dovetailing Tip: Cook extra chicken to cut up and use in Pesto Chicken Skillet supper on day 5.
|6||chicken thighs, skinless and boneless, cut in half lengthwise|
|1/2 cup||fresh squeezed orange juice|
|1/4 cup||fresh squeezed lime juice|
|2 tablespoons||canola oil|
|2 tablespoons||ancho chile powder|
|3 cloves||garlic, coarsely chopped|
|2 tablespoons||chipotle in adobo sauces, pureed|
|salt and freshly ground black pepper|
|chopped scallions, for garnish|
|grilled lime halves, for garnish|
Special equipment: 24 wooden skewers, soaked in water for 3 to 4 hours
Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
Prepare a charcoal grill to high heat.
Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.