Yucatán-style chicken skewers with grilled peach salsa

6 Servings

Ingredients

Quantity Ingredient
1 cup Yucatán Marinade; see recipe
9 Skinless and boneless chicken thighs
1 medium Jícama; julienned
36 Wooden skewers; *
2 cups Grilled peach salsa
6 hours or overnight.

Directions

* 6-inch wooden skewers, soaked in water for about two hours.

1. Rub the marinade into the chicken thighs. Cover and refrigerate for 4 to 2. Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler. Thread each piece of chicken onto two skewers so that the meat stays flat on the grill.

3. Grill for about 4 minutes on each side, or until done to taste. For each serving, arrange 3 chicken thighs on a plate with the jícama and salsa.

Makes 6 servings

MC Formatted and MC Busted by Barb at PK on 3/14/98 NOTES : This is a good way to prepare chicken thighs and legs. The skewers make lively party hors d'oeuvres, with the salsa highlighting the sizzling chicken.

Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 16, 1998

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