Chicken Taco

So... I have been really bad about posting the recipes from Lish and Josh's engagement party. I know, I deserve a slap on the wrist. But here is the first one. You have to try it. It is easy and delicious. I know making your own barbecue sauce sounds difficult and time consuming but it is really just throwing things in a pot and making sure you don't burn the house down.

Don't be scared, be adventurous.

Love and Beer Floats
Angela

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

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.

Mesa BBQ Sauce:
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons honey
1/4 cup molasses
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
2 tablespoons pureed chipotle chiles in adobo, pureed
Salt and freshly ground pepper

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water. Bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.

Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Red Cabbage Slaw:
1/2 head red cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup rice wine vinegar
1/2 cup freshly squeeze orange juice
1/4 cup canola oil
1 tablespoon honey
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
2 tablespoons finely chopped fresh mint leaves

Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper. Garnish with mint. Let sit at room temperature for 20 minutes before serving.