Chicken Skewers with Tangerine-Cascabel Glaze

These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.

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Marinated chicken:

1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 Tbsp. lemon juice
2 Tbsp. ancho chile powder
1 Tbsp. pasilla pepper
2 Tbsp. paprika
1/4 tsp. cayenne
3 Tbsp. coarsely chopped fresh cilantro
1/4 cup olive oil
8 boneless, skinless chicken thighs, cut in half lengthwise
32 bamboo skewers, soaked in water for 2 hours


2 Tbsp. olive oil
2 shallots, finely diced
1 tsp. cascabel powder
1 cup red wine vinegar
1 cup sugar
2 cups tangerine juice
lemon juice, to taste
honey, to taste
1 Tbsp. olive oil
salt and freshly ground pepper

Tangerine-Pomegranate Relish:

6 tangerines, segmented
seeds from 1 pomegranate
1/2 small red onion, finely diced
2 Tbsp. lime juice
1 tsp. honey


For the Marinated chicken:

Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. For the Glaze:

Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with the lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let the glaze cool.

For the Tangerine-Pomegranate Relish:

Combine all the relish ingredients together and mix well.

For the chicken skewers:

Preheat the grill pan. Remove the chicken from the marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until the chicken is cooked through. Remove the chicken from the grill pan and brush liberally with the tangerine glaze.

To serve:

Place the chicken skewers on individual serving plates garnished with the relish and chives. Serve with warm flour tortillas.

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