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1
Skewer each half chicken thigh with 2 skewers so that they lay flat.
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2
Place the chicken in a large shallow baking dish.
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3
Whisk together the orange juice, lime juice, honey, oil, chili powder, and garlic.
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4
Pour over thighs and marinate in the refrigerator for 1 to 4 hours.
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5
Preheat grill to high or grill pan over high heat.
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6
Remove thighs from the marinade and season with salt and pepper on both sides.
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7
Grill for 4 to 5 minutes on each side or until just cooked through.
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8
Remove chicken from skewer, place in a butter lettuce leaf, drizzle with some of the peanut-red chili sauce, and top with slaw, mint, and chopped peanuts.
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9
Heat the oil in medium saucepan over medium heat; add the ginger and cook until soft.
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10
Increase heat to high, add the BBQ sauce and chicken stock and cook, stirring occasionally, until reduced by half.
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11
Whisk in the soy sauce, peanut butter, chipotle puree, and honey and cook until thickened, 20 to 30 minutes.
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12
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
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13
Add the onions and cook until soft, 3 to 4 minutes.
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14
Add the garlic and cook for 1 minute.
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15
Add the tomatoes and water, bring to a boil and simmer for 10 minutes.
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16
Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
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17
Transfer the mixture to a food processor and puree until smooth.
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18
Season with salt and pepper, to taste.
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19
Pour into a bowl and allow to cool at room temperature.
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20
Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
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21
Place cabbage and onion in a large bowl.
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22
Whisk together the vinegar, orange juice, oil and honey and pour over the cabbage.
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23
Add the cilantro and season with salt and pepper.
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24
Let sit at room temperature for 20 minutes before serving.
