Yucatan Chicken Skewers with Peanut-Red Chile BBQ Sauce and Red Cabbage Slaw Recipe | Food Network U

Ingredients

• 6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise
• 1 tablespoon canola oil
• 2 tablespoons canola oil
• 24 wooden skewers, soaked in water for 30 minutes
• 1/2 head red cabbage, finely shredded
• 2-inch piece fresh ginger, peeled and finely chopped
• 1 small red onion, halved and thinly sliced
• 1 large Spanish onion, coarsely chopped
• 1/2 cup fresh squeezed orange juice
• 5 cloves garlic, coarsely chopped
• 1/4 cup fresh squeezed lime juice
• 1/4 cup rice wine vinegar
• 1 1/2 cups Mesa BBQ Sauce, recipe follows, or store-bought BBQ sauce
• 2 tablespoons honey
• 1/2 cup freshly squeeze orange juice
• 3 cups canned plum tomatoes and juices, pureed
• 2 cups homemade chicken stock or low-sodium canned chicken broth
• 2 tablespoons soy sauce
• 1/4 cup olive oil
• 1 cup water
• 1/4 cup ketchup
• 1 tablespoon honey
• 2 tablespoons ancho chili powder
• 1/4 cup peanut butter
• 1/4 cup chopped cilantro leaves
• 3 cloves garlic, coarsely chopped
• 1/4 cup red wine vinegar
• 2 tablespoons chipotle in adobo puree
• Salt
• freshly ground black pepper
• 1/4 cup Worcestershire sauce
• 3 tablespoons Dijon mustard
• Butter lettuce leaves, to serve
• Peanut-Red Chile BBQ Sauce, recipe follows
• 3 tablespoons dark brown sugar
• Red Cabbage Slaw, recipe follows
• 2 tablespoons honey
• 1/4 cup molasses
• Fresh mint leaves, for garnish
• 3 tablespoons ancho chili powder
• Chopped roasted peanuts, for garnish
• 3 tablespoons pasilla chili powder
• 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)