Yucatan Chicken Marinade Recipes

YUCATAN MARINATED CHICKEN SKEWERS WITH PEANUT-RED CHILE MOLE SAUCE

Provided by Bobby Flay

Categories appetizer

Time 8h5m

Yield 8 appetizer servings

Number Of Ingredients 26

Yucatan Marinated Chicken Skewers with Peanut-Red Chile Mole Sauce image

Steps:

Whisk together the orange juice, lime juice, chile powder, and garlic in a non-reactive large baking dish. Add chicken cubes and turn to coat. Cover the chicken and refrigerate for 4 to 6 hours or overnight.
Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler.
Thread each piece of chicken onto a skewer. Season with salt and grill for about 3 minutes on each side, or until cooked through completely. Place each skewer in a Bibb lettuce leaf, drizzle with Peanut-Red Chile Mole Sauce, and garnish with cilantro and mint.
Heat oil in a large saucepan over medium-high heat. Add the onions and garlic and cook until soft. Add the mango, peanuts, sesame seeds, ginger, allspice, and cloves and cook for 10 minutes, stirring often. Add the cinnamon, chiles, and stock, and season with salt and pepper; cook for 1 hour. Add the tortillas and cook for another hour.
Remove cinnamon sticks and carefully ladle the hot mixture, in batches, into a blender* and blend until smooth. Strain the sauce through a fine mesh strainer into a clean saucepan and cook until slightly thickened.

Ingredients

2 cups freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
2 tablespoons ancho chili powder
2 cloves garlic, coarsely chopped
8 chicken thighs, skinless and boneless, cut into 1-inch cubes
Kosher salt
Bibb lettuce leaves, for serving
Peanut-Red Chile Mole Sauce, recipe follows
Cilantro leaves, for garnish
Mint leaves, for garnish
Special equipment: Wooden skewers, soaked in water for 1 hour
2 tablespoons peanut oil
1 medium Spanish onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 mango, peeled, pitted and coarsely chopped
1/2 cup unsalted peanuts
2 tablespoons sesame seeds
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
2 cinnamon sticks
2 mulato chiles, stems removed
3 New Mexican red chiles, stems removed
8 cups homemade chicken stock
Salt and freshly ground pepper
2 blue corn tortillas, coarsely chopped

GRILLED YUCATAN CHICKEN SKEWERS

Provided by Bobby Flay

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

Grilled Yucatan Chicken Skewers image

Steps:

Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
Prepare a charcoal grill to high heat.
Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

Nutrition Facts : Calories 112 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 57 milligrams, Sodium 212 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 14 grams, Sugar 1 grams

Ingredients

6 chicken thighs, skinless and boneless, cut in half lengthwise
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
2 tablespoons ancho chile powder
3 cloves garlic, coarsely chopped
2 tablespoons chipotle in adobo sauce, pureed
Salt and freshly ground black pepper
Chopped scallions, for garnish
Grilled lime halves, for garnish

YUCATAN CHICKEN

Provided by Food Network

Categories main-dish

Time 13h25m

Yield 8 to 10 servings

Number Of Ingredients 6

Yucatan Chicken image

Steps:

Blend marinade ingredients in a food processor until the mixture is thick. Pour into a sealable plastic bag, add the chicken and marinate overnight in the refrigerator. Barbeque with marinade on chicken, being careful not to burn the chicken as it cooks. Watch closely. The finished chicken will have nice orange red color.

Ingredients

1/2 cup achiote paste
2 tablespoons chopped chipotle chile pepper
1 ripe banana
1 cup orange juice
2 tablespoons kosher salt
10 large boneless chicken breasts

YUCATAN MARINADE

From Firehouse Food. You can use this tangy marinade on chicken, pork, prawns, scallops, or any firm fleshed fish. Makes about 1 cup which is enough for 3 pounds of poultry, meat, or seafood.

Provided by cookiedog

Categories Lemon

Time 10m

Yield 1 cup

Number Of Ingredients 9

Yucatan Marinade image

Steps:

Combine all ingredients in a medium bowl. If using with poultry or pork, marinate for 3 to 4 hours before grilling. Fish and shellfish should marinate no longer than half an hour as the citrus will "cook" the seafood.

Nutrition Facts : Calories 151.3, Fat 1.2, SaturatedFat 0.1, Sodium 2335.3, Carbohydrate 38.3, Fiber 2.5, Sugar 18.7, Protein 3.2

Ingredients

2 oranges, juice of (about 2/3 cup)
2 limes, juice of (about 1/4 cup)
2 lemons, juice of (about 6 tablespoons)
3 garlic cloves, minced
1 jalapeno chile, stemmed, seeded and thinly sliced
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 teaspoon dried oregano
1 teaspoon salt