Grilled Yucatan Chicken Skewers

Grilled Yucatan Chicken Skewers


6chicken thighs, skinless and boneless, cut in half lengthwise
½cup fresh squeezed orange juice
¼cup fresh squeezed lime juice
2tablespoons canola oil
2tablespoons ancho chile powder
3cloves garlic, coarsely chopped
2tablespoons chipotle in adobo sauce, pureed
Salt and freshly ground black pepper
Chopped scallions, for garnish
Grilled lime halves, for garnish


Special equipment: 24 wooden skewers, soaked in water for 3 to 4 hours

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

Prepare a charcoal grill to high heat.

Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
Remove from the grill and let rest 5 minutes. 

Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

Serves: 6; Calories: 112; Total Fat: 5 grams; Saturated Fat: 1 gram; Protein: 14 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 57 milligrams; Sodium: 212 milligrams