Larry's Fire Roasted Chicken Skewers with Tangerine-Cascabel Glaze with Tangerine-Pomegranate Relish

Ingredients

• 2 tablespoons ancho chile powder 
• 32  bamboo skewers for 2 hours
• 0.3 teaspoon cayenne 
• 16  flour tortillas 
• 8 servings chives fresh finely chopped
• 3 tablespoons cilantro leaves fresh coarsely chopped
• 1 teaspoon honey 
• 8 servings honey to taste
• 0.3 tablespoons juice of lemon 
• 8 servings juice of lemon to taste
• 0.3 cup juice of lime fresh
• 2 tablespoons juice of lime 
• 1 pinch cascabel powder 
• 0.3 cup olive oil 
• 1 tablespoon olive oil 
• 2 tablespoons olive oil 
• 0.5 cup orange juice fresh
• 2 tablespoons paprika 
• 1 tablespoon pasilla chile powder 
• 1  seeds from pomegranate 
• 0.5 small onion diced red finely
• 1 cup red wine vinegar 
• 8 servings salt and pepper freshly ground
• 2  shallots diced finely
• 8  chicken thighs boneless skinless cut in half lengthwise
• 1 cup sugar 
• 2 cups tangerine juice 
• 6  tangerines 

Equipment

• sauce pan
• grill
• skewers
• grill pan

Directions

1. Watch how to make this recipe.
2. Mix together the juices, chile powders, paprika, cayenne, cilantro and oil.
3. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan.
4. 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.
5. 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.
6. Serve with flour tortillas.
7. Heat the olive oil in a medium saucepan over medium-heat.
8. 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.
9. Add the olive oil and season with salt and pepper.
10. Let cool.
11. Combine all relish ingredients well.