I’m posting early just in case you have nothing planned for the weekend and need time to shop. I’m thoughtful that way. This started when I saw Bobby Flay on a “Throwdown” episode the other day. I was completely fascinated with the peanut butter in the BBQ sauce. In fact, I was ready, willing and able (because I had all of the ingredients I needed without going to the store) to make this dish “my way”. I’m also working on putting together a collections of “traveling” recipes . . . Dishes that will work well while we travel in our RV and I have a modified Gormette Kitchenette. You see, I still want to have my cake and eat it, too. Well, rather, my spices, favorite prep bowl, etc. I leave the good pots and pans at home. And the freezer space is small, so I have to plan well. Now, back to the topic at hand. With Memorial Day weekend here, this will be a great way to grill and feel good about what you are eating. And, even though you may not be traveling to the Yucatan Peninsula for Memorial Day, your mouth can at least enjoy the journey. Tasty and satisfying and if you increase the amount of chicken, marinade, and slaw, you can have enough to feed an army with no extra work! This makes quite a bit of BBQ sauce – although you can always make more of that, too. This is a low-carb, low sodium, and low fat dish, suiting everyone’s dietary needs! So, without further adieu, this is a loose adaptation of Bobby’s “Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce and Red Cabbage”. Grilled Chicken and Shrimp Skewers SERVES 3-5 (or two if you are Mountain Man and Suz) 5 chicken thighs, halved 20 wooden skewers 1/2 cup orange juice 1/4 cup lime juice 2 tablespoons canola oil 2 tablespoons ancho chile powder 1 elephant garlic clove, coarsely chopped (or 3 normal size cloves) butter lettuce to serve BBQ Sauce (see recipe below) Red Cabbage Slaw (see recipe below) Skewer each half chicken thigh with 2 skewers so they lay flat. Place chicken in a large shallow baking pan. Whisk orange juice, lime juice, oil, chile powder and garlic. Pour over thighs and marinate in the refrigerator for 1-4 hours. Preheat grill to high or grill pan over high heat. Remove thighs […]
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