Pepcid Complete

For the Tangerine Glaze:: 1/4 cup olive oil; 2 shallots, finely diced; 1/2 tsp. chili powder; 1 cup red wine vinegar; 1 cup red wine; 2 cups tangerine juice; 2 tbsp. sugar; Fresh lemon juice to taste; Honey to taste; Salt and freshly ground pepper

For the Citrus Marinade:: 1/2 cup fresh orange juice; 1/2 cup fresh lime juice; 1/4 cup fresh lemon juice; 2-3 tbsp. chili powder; 2 tbsp paprika; 1/2 tsp. cayenne; 1/4 cup olive oil

For the Chicken:: 8 boneless, skinless chicken thighs, halved lengthwise; Citrus Marinade; 32 bamboo skewers, soaked in water for 2 hours; Salt

For the Tangerine Glaze:: Heat 2 tablespoons of the olive oil until almost smoking in a medium saucepan over medium heat.; Add the shallots and chili powder and cook until the shallots are soft, 3 to 4 minutes.; Raise the heat to high, add the vinegar, wine, tangerine juice, and sugar, and cook until reduced to a syrup.; Strain into a small mixing bowl and season with lemon juice and honey, to taste. Add the remaining 2 tablespoons of olive oil and season with salt and pepper.; Let cool at room temperature. May be refrigerated for 1 day; use at room temperature. Makes about 2 cups.

For the Citrus Marinade:: Combine all the ingredients in a medium bowl.; May be refrigerated for 1 day; use at room temperature.; Makes about 11/2 cups

For the Chicken:: Place the chicken thighs in a shallow baking pan or baking dish and cover with marinade.; Refrigerate, covered, 2 hours, no longer.; Preheat a gas or charcoal grill to high.; Remove the chicken from the marinade, shaking off any excess (discard the used marinade).; Thread one skewer through the right side of each chicken thigh and one through the left, so that the meat will stay flat on the grill, and season with salt.; Grill until cooked through, about 4 minutes on each side.; Remove the chicken from the grill and brush liberally with the Tangerine Glaze.; Place the chicken skewers on a larger serving platter.