Yucatan Chicken Skewers With Peanut-Red Chile Bbq Sauce And Red Cabbage Slaw Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

5 cloves garlic, coarsely chopped

3 cloves garlic, coarsely chopped

1/4 cup molasses

Salt and freshly ground black pepper

2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)

3 tablespoons dark brown sugar

1/4 cup fresh squeezed lime juice

1/4 cup chopped cilantro leaves

Butter lettuce leaves, to serve

1/2 cup fresh squeezed orange juice

2 tablespoons canola oil

Fresh mint leaves, for garnish

1/4 cup red wine vinegar

3 tablespoons ancho chili powder

6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise

2-inch piece fresh ginger, peeled and finely chopped

2 tablespoons honey

1/2 head red cabbage, finely shredded

1/4 cup olive oil

1/2 cup freshly squeeze orange juice

1/4 cup Worcestershire sauce

2 tablespoons chipotle in adobo puree

2 cups homemade chicken stock or low-sodium canned chicken broth

Peanut-Red Chile BBQ Sauce, recipe follows

3 tablespoons Dijon mustard

2 tablespoon honey

1 1/2 cups Mesa BBQ Sauce, recipe follows, or store-bought BBQ sauce

2 tablespoons soy sauce

1 tablespoon canola oil

1 small red onion, halved and thinly sliced

Red Cabbage Slaw, recipe follows

1/4 cup peanut butter

1 cup water

3 tablespoons pasilla chili powder

Chopped roasted peanuts, for garnish

1/4 cup rice wine vinegar

2 tablespoons ancho chili powder

1/4 cup ketchup

1 large Spanish onion, coarsely chopped

3 cups canned plum tomatoes and juices, pureed

1 tablespoon honey

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