6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise |
24 wooden skewers, soaked in water for 30 minutes |
1/2 cup fresh squeezed orange juice |
1/4 cup fresh squeezed lime juice |
2 tablespoons honey |
2 tablespoons canola oil |
2 tablespoons ancho chili powder |
3 cloves garlic, coarsely chopped |
salt and freshly ground black pepper |
butter lettuce leaves, to serve |
peanut-red chile bbq sauce, recipe follows |
red cabbage slaw, recipe follows |
fresh mint leaves, for garnish |
chopped roasted peanuts, for garnish |
1 tablespoon canola oil |
2 -inch piece fresh ginger, peeled and finely chopped |
1 1/2 cups mesa bbq sauce, recipe follows, or store-bought bbq sauce |
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 |
2 tablespoons canola oil |
1 large spanish onion, coarsely chopped |
5 cloves garlic, coarsely chopped |
3 cups canned plum tomatoes and juices, pureed |
1 cup water |
1/4 cup ketchup |
1/4 cup red wine vinegar |
1/4 cup worcestershire sauce |
3 tablespoons dijon mustard |
3 tablespoons dark brown sugar |
2 tablespoon honey |
1/4 cup molasses |
3 tablespoons ancho chili powder |
3 tablespoons pasilla chili powder |
2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it) |
salt and freshly ground black pepper |
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 |