Grilled Yucatan Chicken Skewers

Ingredients

• 2 tablespoons chipotle in adobo sauce pureed
• 2 tablespoons ancho chile powder 
• 2 tablespoons canola oil 
• 3 cloves garlic coarsely chopped
• 1 halves grilled lime for garnish
• 0.3 cup squeezed lime juice fresh
• 0.5 cup squeezed orange juice fresh
• 6 servings salt and pepper black freshly ground
• 6 servings scallions chopped for garnish
• 6  chicken thighs boneless skinless cut in half lengthwise

Equipment

• whisk
• baking pan
• grill
• skewers
• wooden skewers

Directions

1. Watch how to make this recipe.
2. Special equipment: 24 wooden skewers, soaked in water for 3 to 4 hours
3. Skewer each half chicken thigh with 2 skewers so that they lay flat.
4. Place the chicken in a large shallow baking dish.
5. Whisk together the orange juice, lime juice, oil, chili powder, and garlic.
6. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
7. Prepare a charcoal grill to high heat.
8. Remove the thighs from the marinade and sprinkle with salt and pepper on both sides.
9. 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.
10. Remove from the grill and let rest 5 minutes.
11. Cut the thighs directly down the center creating 2 skewers.
12. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.