Only 2 things can make a Monday not totally painful and awful. Number one is Secret Recipe Club which just so happens to be today. Number two is my twin nieces being born which is also happening today!!!! I pretty much can’t ask for a better Monday. I’ll be sure to keep you posted on their arrival.
For this month’s SRC I was assigned Suzanne’s blog, Thru the bugs on my windshield. I’m really starting to get to know all the blogs in my Secret Recipe Club group now, and I’ve been calling Suzanne’s blog the bandana blog. She has the cutest, cheeriest bandana print blog background, and it makes me smile every time I click on over. I was excited to be assigned to her, but kind of disappointed that the assignment fell within my busiest month ever. I have been non-stop crazy work for the last 4 weeks, which didn’t leave me a whole lot of time to poke around on Suzanne’s blog. I was telling my friend Katie that I had to pick a recipe, so SHE started poking around and suggested these skewers…..among other things. She kept messaging me “oh wow, this looks good! What about this? Yum!” I think Katie is now a lifelong reader.
Anyway, the skewers were awesome! The Hubs loved them, they were spicy, yet refreshing, and I’m sure I’ll be making them again.
Yucatan Chicken and Shrimp Skewers recipe from Thru the Bugs on my Windshield
5 chicken thighs, halved
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 (or 3 normal size cloves)
butter lettuce to serve
BBQ Sauce (see recipe below)
Red Cabbage Slaw (see recipe below)
Skewer each half chicken thigh with 2 skewers so they lay flat. Place chicken in a large shallow baking pan.
Whisk orange juice, lime juice, oil, chile powder and garlic. Pour over thighs and marinate in the refrigerator for 1-4 hours.
Preheat grill to high or grill pan over high heat.
Remove thighs from marinade and grill for 4-5 minutes on each side or until just cooked through.
Remove chicken from skewer, place in a butter lettuce leaf, drizzle with BBQ sauce and top with slaw and chopped peanuts.
BBQ Sauce
1 tablespoon canola oil
2 inch piece of fresh ginger, peeled and finely chopped
1 1/2 cup store bought BBQ sauce (we’re gonna make this easy)
2 cups chicken stock
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons chipotle in adobo puree
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.
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 orange juice
1 tablespoon olive oil
1/4 cup cilantro leaves, chopped
Salt and pepper to taste
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.
These look SO good. Thanks for sharing.
Wow, these look so great! Thank you for all of your kind words! And thank Katie for me, too.
I made this back when my camera skills were still “developing” and, after seeing your beautiful photos, I am inspired to take pictures again. So glad everyone enjoyed them! And congratulations on a twice blessed Monday!
Oh my! These look heavenly! I need to make these!
Wow, this is a beautiful meal! Everything about this post is great – the recipe, the flavors, the presentation, the photo! Great pick for SRC! Love your site
I would like to invite you to share this post (and other posts
) on a new photo based recipe sharing site that launched only this Monday. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.
It’s called RecipeNewZ (with Z) – http://recipenewz.com
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board
these look so so so so good! Thank you for sharing! Hopefully life will slow down a bit for you!
Enjoy the babies!
how beautiful this looks. As always your pictures are drool worthy!
Wow…those skewers look amazing! Congratulations on those two wonderful little blessings! Take a few of these skewers over to the mama for dinner in a couple of days.
This meal sounds delightful! Great pick and congrats on your nieces!
The citrus and chili spices together must make that taste amazing. Thanks for sharing!
I dont know if i could think of a more perfect summer meal. The sauce looks divine!
Betsy, this is a beautiful meal that we would just love!
Cooking with you in the SRC-B
Miz Helen
Yum, what a beautiful meal, perfect for now when the weather is warming up. I think I’ll try this with tofu this week!
Nieces are a lot of fun, twin nieces double the fun! You will be able to spoil them rotten, and when they get impossible to deal with, you hand them over to the parents…
Great recipe, would be amazing for Memorial weekend!
(nice to “meet” you through SRC, I am a neighbor from group D, getting ready to post this coming Monday!)