Yucatan Style Chicken Skewers With Papaya-Tomatillo Salsa

Recipe Ingredients

1 cup	237ml	Yucatan marinade - see * note
9		Boneless skinless chicken thighs
1		Jicama - julienne (medium)
36		Six-inch skewers - soaked
2 cups	474ml	Papaya-tomatillo salsa - see * note

Recipe Instructions

* Note: See the "Yucatan Marinade" and "Papaya-Tomatillo Salsa" recipes which are included in this collection.

Rub the marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight.

Prepare a wood or charcoal fire and let it burn down to embers.

Thread each piece of chicken onto 2 skewers so that the meat stays flat on the grill.

Grill for about 4 minutes on each side or until done to taste.

Serve with Papaya-Tomatillo Salsa.

Source:
GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3604 )

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.