Chicken skewers Yucatan style

Ingredients:

• 6 skinless, boneless chicken thighs, cut in half lengthwise
• 0.5 cups orange juice
• 1/4 cup lime juice
• 2 tbsp. l. rapeseed oil
• 2 tablespoons ground ancho pepper
• 3 cloves garlic, chopped
• 2 tablespoons chipotle peppers in adobo sauce, pureed
• Chopped green onions, for serving
• Grilled lime halves, for serving
• Special equipment: 24 wooden skewers for kebabs, soaked in water for 3-4 hours

Preparation:

1. Pierce each flattened thigh piece with two parallel skewers and place in a large shallow baking dish.
   
   Whisk together the orange juice, lime juice, oil, ground pepper, and garlic. Pour the marinade over the thighs and refrigerate for 1–4 hours.
2. Heat a charcoal grill to high heat.
3. Remove the chicken from the marinade, season both sides with salt and pepper. Place the skewers directly over the coals and grill for about 4 minutes per side, until golden brown and lightly charred. Then flip the chicken, cover the grill, and grill for a few more minutes, until tender.
4. Remove the chicken from the grill and let it rest for 5 minutes. Then, cut each piece down the center to create two skewers of meat. Remove the chicken from the skewers and serve, sprinkled with green onions and garnished with lime wedges.
   
   
   Recipe chicken kebabs in green sauce.
   
   This dish is paired with a white wine made from Pinot Gris grapes.