Grilled Southwest Chicken Skewers

What You'll Need:

6 - chicken thighs, skinless and boneless, cut in half lengthwise

1 ripe orange - fresh squeezed

1 lime - fresh squeezed

2 tbsp - olive oil

2 tbsp - chile powder

3 cloves - fresh garlic, chopped

2 tbsp - chipotle peppers in adobo sauce, pureed

Salt and fresh ground black pepper

Chopped chives for garnish

Grilled lime halves for garnish

Special Equipment: 24 wooden skewers, soaked in water for 1 to 2 hrs, and of course...  a HOT grill!

Directions:

Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.

Whish together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refridgerator 1 to 4 hrs (overnight if you wish, the longer - the spicier the marinade will get)

Prepare your grill for high heat... approx. 400 - 450 degrees

Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs on the grill and cook until each side becomes golden brown and slightly charred... about four minutes perside. Turn and cook an additional few minutes with lid closed until tender

Remove from grill and let rest for 5 minutes. Cut the thighs directly down the center creating 2 skewers. Leave on skewers for feesing a group, or you can remove skewers and serve in a dish

Garish with scallions and grilled lime halves... Enjoy!!!