Larrys Fire Roasted Chicken Skewers With Tangerine Cascabel Glaze With Tangerine Pomegranate Relish Recipes

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LARRY'S FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE WITH TANGERINE-POMEGRANATE RELISH



LARRY'S FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE WITH TANGERINE-POMEGRANATE RELISH image

Categories     Marinade     Chicken

Yield 8 servings

Number Of Ingredients 31

Marinade:
•1/2 cup fresh orange juice
•1/4 cup fresh lime juice
•1/4 tablespoons 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
•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

Steps:

  • 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.

FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE



Fire Roasted Chicken Skewers with Tangerine-Cascabel Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 21

2 tablespoon olive oil
2 shallots, finely diced
Pinch of cascabel powder
1/2 cup red wine vinegar
1 cup red wine
1 cup tangerine juice
1 teaspoon sugar
Lemon juice to taste
Honey to taste
1 tablespoon olive oil
Salt and freshly ground pepper
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons lemon juice
2 tablespoons ancho chile powder
1 tablespoon pasilla pepper
2 tablespoons paprika
1/2 teaspoon cayenne
1/4 cup olive oil
8 boneless, skinless chicken thighs, cut in half lengthwise
16 bamboo skewers, soaked in water for 2 hours

Steps:

  • Heat the olive oil in a medium sauce pan over medium heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, red wine, tangerine juice and sugar and reduce to a syrup. Strain, return to a small saucepan and season with lemon juice, honey to taste. Add the olive oil and season with salt and pepper. Let cool. Mix together the juices, chile powders and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Grill for 4 minutes on each side or until cooked through. Remove chicken from the grill and brush liberally with the tangerine glaze.

Nutrition Facts : Calories 416 calorie, Fat 27 grams, SaturatedFat 4 grams, Cholesterol 115 milligrams, Sodium 284 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 29 grams, Sugar 7 grams

GLAZED CHICKEN SKEWERS RECIPE BY TASTY



Glazed Chicken Skewers Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, green onion, canola oil, soy glaze, green onion, soy sauce, rice vinegar, sake, sugar, bamboo skewer

Provided by Alvin Zhou

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 10

1 lb boneless, skinless chicken thighs, cut into 1-inch (2 1/2 cm) chunks
1 cup green onion, sliced into 1-inch (2 1/2 cm) pieces
3 tablespoons canola oil
½ cup soy glaze
green onion, thinly sliced, to garnish
1 cup soy sauce
¼ cup rice vinegar
¼ cup sake
¼ cup sugar
bamboo skewer, 6-inch (15cm)

Steps:

  • Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
  • Heat oil in a pan over medium-high heat.
  • Sear 3-4 skewers at a time and flip when the undersides are golden brown.
  • In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
  • Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
  • Cool, then serve with additional green onions on top!
  • Enjoy!

Nutrition Facts : Calories 307 calories, Carbohydrate 25 grams, Fat 12 grams, Fiber 0 grams, Protein 21 grams, Sugar 21 grams

TANDOORI-INSPIRED OVEN CHICKEN SKEWERS



Tandoori-Inspired Oven Chicken Skewers image

Inspired by the flavors of India, these chicken thigh skewers take only 15 minutes in the oven, plus a couple of minutes under the broiler. Serve warm over rice as a main dish, at room temperature as an appetizer, or as a protein source for a salad.

Provided by Bibi

Categories     World Cuisine Recipes     Asian     Indian

Time 1h3m

Yield 6

Number Of Ingredients 7

2 (6 ounce) containers peach-mango yogurt
3 tablespoons garam masala
1 lemon, zested and juiced
1 (1 inch) piece fresh ginger, grated
1 teaspoon curry powder
1 teaspoon salt
2 ½ pounds skinless, boneless chicken thighs

Steps:

  • Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
  • Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
  • Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
  • Bake skewers in the preheated oven for 15 minutes. Remove from oven.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.

Nutrition Facts : Calories 370 calories, Carbohydrate 15.6 g, Cholesterol 110.2 mg, Fat 20.1 g, Fiber 2.1 g, Protein 32.4 g, SaturatedFat 5.8 g, Sodium 523.9 mg, Sugar 10 g

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