6 chicken thighs, skinless and boneless, cut in 1/2 lengthwise
24 wooden skewers, soaked in water for 30 minutes
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons honey
2 tablespoons canola oil
2 tablespoons ancho chili powder
3 cloves garlic, coarsely chopped
Salt and freshly ground black pepper
Butter lettuce leaves, to serve
Peanut-Red Chile BBQ Sauce, recipe follows
Red Cabbage Slaw, recipe follows
Fresh mint leaves, for garnish
Chopped roasted peanuts, for garnish
1 tablespoon canola oil
2-inch piece fresh ginger, peeled and finely chopped
1 1/2 cups Mesa BBQ Sauce, recipe follows, or store-bought BBQ sauce
2 cups homemade chicken stock or low-sodium canned chicken broth
2 tablespoons soy sauce
1/4 cup peanut butter
2 tablespoons chipotle in adobo puree
2 tablespoons honey
Salt and freshly ground black pepper
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 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt and freshly ground black pepper
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 olive oil
1 tablespoon honey
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
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