Yucatan Chicken Tacos with Peanut-Red Chili BBQ Sauce

Yucatan Chicken Tacos with Peanut-Red Chili BBQ Sauce
Recipe courtesy Bobby Flay

Prep Time: 1 hr 50 min Inactive Prep Time: 1 hr 20 min Cook Time: 15 min Level:
Intermediate

Serves:
6 servings

Ingredients
Yucatan Chicken:
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons ancho chili powder
3 cloves garlic, coarsely chopped
6 chicken thighs
2 tablespoons canola oil
Salt and freshly ground black pepper
Peanut-Red Chile BBQ Sauce, recipe follows
Directions
Whisk together orange and lime juices, chili and garlic in a shallow baking dish, add the chicken thighs, turn to coat and marinate 1 to 4 hours in the refrigerator.

Preheat grill to high or grill pan over high heat. Remove thighs from the marinade and season with salt and pepper on both sides. Grill for 4 to 5 minutes on each side or until just cooked through. Brush with some of the peanut sauce during the last few minutes of grilling.


Peanut-Red Chile BBQ Sauce

1 tablespoon canola oil

2-inch piece fresh ginger, peeled and finely chopped

1 1/2 cups bulls eye BBQ sauce (my preferance)

2 cups homemade chicken stock or low-sodium canned chicken broth

2 tablespoons soy sauce

1/4 cup peanut butter

Salt and pepper

Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft. Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.

Whisk in the soy sauce and peanut butter and cook for 5 to 7 minutes longer. Season with salt and pepper.

Serve with chicken in tortillas with lettuce, tomato, onion, sour cream, hot sauce, and cilantro.