3 boneless, skinless chicken thighs
1/4 cup cornstarch
2 tablespoons soy sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1/2 cup lime juice
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 dash hot pepper sauce
1 1/2 cups chicken broth
1/4 cup vodka
2 (1 ounce) packages dry onion soup mix
1 package (1 ounce) squares vegetable soup mix
1 package (1 ounce) squares vegetable cake mix
1 package quick cooking mix
Remove chicken from skin and cut into 8 wedges.
Place chicken in broth mixture and stir to coat. Add soy sauce, brown sugar, Worcestershire sauce, Worcestershire sauce, lime juice, ginger and garlic powder. Mix all together and cover. Transfer chicken to a clean bowl. Chill for at least 3 hours, turning once and continuing to keep covered, before removing from pan. Cover and refrigerate overnight.
Grill chicken over medium heat for 2 to 3 hours. After 2 hours, remove chicken from oven. Place it in pan with broth mixture and simmer for several minutes. Remove one edge of crepe, and cut into 8 wedges. Return chicken to pan and cook permanently over medium heat for 3 to 4 minutes on each side, until juices run clear.
Heat the chicken broth and vodka in a medium saucepan over medium heat. Slowly pour chicken stock and vinegar into pan. Stir all together and cook for 5 minutes to keep chicken from sticking to the pan. Again, allow chicken to sit in pan for 2 hours.
Heat tortillas to boiling and place them on serving plate. Sprinkle with remaining lime candy. Top with cornstarch and serve immediately. Garnish with hot pepper sauce and cornstarch mixture.