Yucatan Chicken Skewers with Peanut BBQ Sauce Recipe | Food Network UK

Ingredients

• 6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise
• 24 wooden skewers, soaked in water for 30 minutes
• 125ml fresh squeezed orange juice
• 60ml fresh squeezed lime juice
• 2 tbsp honey
• 2 tbsp canola oil
• 2 tbsp ancho chilli powder
• 3 cloves garlic, coarsely chopped
• Salt
• freshly ground black pepper
• Butter lettuce leaves, to serve
• Fresh mint leaves, for garnish
• Chopped roasted peanuts, for garnish
• 1 tbsp oil
• 8cm piece fresh ginger, peeled and finely chopped
• 250ml Mesa BBQ sauce, recipe follows, or store-bought BBQ sauce
• 450ml homemade chicken stock or low-sodium canned chicken broth
• 2 tbsp soy sauce
• 4 tbsp peanut butter
• 2 tbsp chipotle in adobo puree
• 2 tbsp oil
• 1 large Spanish onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 675ml tinned plum tomatoes and juices, pureed
• 225ml water
• 4 tbsp ketchup
• 4 tbsp red wine vinegar
• 4 tbsp Worcestershire sauce
• 3 tbsp Dijon mustard
• 3 tbsp dark brown sugar
• 60ml molasses
• 3 tbsp ancho chilli powder
• 3 tbsp pasilla chilli powder
• 2 to 4 canned chipotle chillies in adobo, pureed (depending on how spicy you like it)
• 1/2 head red cabbage, finely shredded
• 1 small red onion, halved and thinly sliced
• 4 tbsp rice wine vinegar
• 125ml freshly squeezed orange juice
• 4 tbsp olive oil
• 1 tbsp honey
• 95g chopped coriander leaves