Yucatan Chicken And Shrimp Skewers

• Grilled Chicken and Shrimp Skewers
• 5 chicken thighs, halved
• 1/2 pound raw shrimp, tails on
• 20 wooden skewers
• 1/2 cup orange juice
• 1/4 cup lime juice
• 2 tablespoons canola oil
• 2 tablespoons ancho chile powder
• 1 elephant garlic clove, coarsely chopped
• butter lettuce to serve
• BBQ Sauce (see recipe below)
• Red Cabbage Slaw (see recipe below)
• BBQ Sauce and Red Cabbage Slaw
• 1 tablespoon canola oil
• 2 inch piece of fresh ginger, peeled and finely chopped
• 1 1/2 cups store bought BBQ sauce (we're gonna make this easy)
• 2 cups chicken stock
• 2 tablespoons soy sauce
• 1/4 cup peanut butter, crunchy
• 2 tablespoons chipotle in adobo puree
• 1/2 head red cabbage, finely shredded
• 1 small onion, sliced thinly
• 1/4 cup rice wine vinegar
• 1/2 cup orange juice
• 1 tablespoon olive oil
• Salt and pepper to taste

1. Skewer each half chicken thigh with 2 skewers so they lay flat. Place chicken in a large shallow baking pan. Do the same with shrimp.
2. Whisk orange juice, lime juice, oil, chile powder and garlic. Pour over thighs and marinate in the refrigerator for 1-4 hours.
3. Preheat grill to high or grill pan over high heat.
4. Remove thighs from marinade and grill for 4-5 minutes on each side or until just cooked through. Grill the shrimp during the last 5 minutes of cooking the thighs. Cook shrimp for about 2 minutes on each side.
5. Remove chicken and shrimp from skewers, place in a butter lettuce leaf, drizzle with BBQ sauce and top with slaw and chopped peanuts.
6. For the BBQ Sauce: Heat oil over medium-high heat in a heavy 3qt sauce pan. Add ginger and cook until soft. Increase heat to high and add BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree and cook until thickened, about 20-30 minutes.
7. For the Red Cabbage Slaw: Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice and oil and pour over cabbage. Add cilantro and seaons with salt and pepper. Let sit at room temperature for about 20 minutes before serving.

chicken, chicken, shrimp, wooden skewers, orange juice, lime juice, canola oil, ancho chile powder, garlic, butter, bbq sauce, red cabbage, bbq sauce, canola oil, ginger, store bought bbq sauce, chicken stock, soy sauce, peanut butter, puree, red cabbage, onion, rice wine vinegar, orange juice, olive oil, salt

Taken from food52.com/recipes/4746-yucatan-chicken-and-shrimp-skewers (may not work)