Yucatan Chicken Skewers with Red Cabbage Slaw and Peanut-Red Chile BBQ Sauce

Bobby Flay is a culinary god. Before he was a staple on the Food Network, his presence was known through his restaurants. We have shared many memorable meals at the Mesa Grill in Las Vegas, where he dazzles all of your senses and leaves you wishing that the meal would never end. All of his recipes take time, care and attention to make and they are WORTH IT. This is a fabulous appetizer that we always order at Mesa Grill. The combination of flavors are phenomenal! Margaritas are the it drink to make the night perfect.

1/2 cup fresh orange juice (about 2 oranges)
1/4 cup fresh lime juice (2-3 limes)
2 tablespoons ancho chile powder
3 cloves garlic, coarsely chopped
6 (6oz) boneless, skinless chicken thighs, cut in half lengthwise
24 wooden skewers soaked in water for 30 minutes
Kosher salt and freshly ground pepper
Fresh mint leaves, for garnish
Fresh cilantro leaves, for garnish
Finely chopped roasted peanuts, for garnish

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, honey, oil, chili powder, and garlic. Pour over thighs and marinate in the refrigerator for 1 to 4 hours.

Preheat grill to high or grill pan over high heat.

Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through.

Remove chicken from skewer, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts.

Peanut-Red Chile BBQ Sauce:
1 tablespoon canola oil
2-inch piece fresh ginger, peeled and finely chopped
1 1/2 cups your favorite BBQ sauce (see Mesa Grill BBQ Sauce recipe)
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons chipotle in adobo puree
2 tablespoons honey
Salt and freshly ground black pepper

Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes.

Red Cabbage Slaw:
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup rice wine vinegar
1/2 cup freshly squeeze orange juice
1/4 cup olive oil
1 tablespoon honey
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper

Whist together the vinegar, orange juice, oil and honey in a medium bowl. Add the cabbage, onion, and cilantro and season with salt and pepper. Toss to combine, Let sit at room temperature for at leat 20 minutes to an hour before serving.