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Marinade:
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 tablespoon lemon juice
2 tablespoons ancho chile powder
1 tablespoon pasilla pepper
2 tablespoons paprika
1/4 teaspoon cayenne
3 tablespoons coarsely chopped fresh cilantro
1/4 cup olive oil
8 boneless, skinless chicken thighs, cut in half lengthwise
32 bamboo skewers, soaked in water for 2 hours Finely chopped fresh chives
16 flour tortillas
Glaze:
2 tablespoons olive oil
2 shallots, finely diced
1 Pinch cascabel powder
1 cup red wine vinegar
1 cup sugar
2 cups tangerine juice
Lemon juice, to taste
Honey, to taste
1 tablespoon olive oil
Salt and freshly ground pepper
Tangerine-Pomegranate Relish:
6 tangerines, segmented
Seeds from 1 pomegranate
1/2 small red onion, finely diced
2 tablespoons lime juice
1 teaspoon honey
For the Marinade: Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter, serve with the relish and garnish with chives. Serve with flour tortillas.
For the Glaze: Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let cool.
For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.
Recipe submitted from TexMex Recipes
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