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1
Skewer each half chicken thigh with 2 skewers so they lay flat. Place chicken in a large shallow baking pan. Do the same with shrimp.
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2
Whisk orange juice, lime juice, oil, chile powder and garlic. Pour over thighs and marinate in the refrigerator for 1-4 hours.
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3
Preheat grill to high or grill pan over high heat.
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4
Remove thighs from marinade and grill for 4-5 minutes on each side or until just cooked through. Grill the shrimp during the last 5 minutes of cooking the thighs. Cook shrimp for about 2 minutes on each side.
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5
Remove chicken and shrimp from skewers, place in a butter lettuce leaf, drizzle with BBQ sauce and top with slaw and chopped peanuts.
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6
For the BBQ Sauce: Heat oil over medium-high heat in a heavy 3qt sauce pan. Add ginger and cook until soft. Increase heat to high and add BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half. Whisk in the soy sauce, peanut butter, chipotle puree and cook until thickened, about 20-30 minutes.
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7
For the Red Cabbage Slaw: Place cabbage and onion in a large bowl. Whisk together the vinegar, orange juice and oil and pour over cabbage. Add cilantro and seaons with salt and pepper. Let sit at room temperature for about 20 minutes before serving.
