Yield: 9 Servings
|1 cup||Yucatan marinade|
|9||Skinless and boneless chicken thighs|
|1 medium||Jicama, julienned|
|36||Six-inch skewers, soaked|
|2 cups||Papaya tomatillo salsa|
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 PapayaTomatillo Salsa.
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on July12, 97 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3604 Posted to MC-Recipe Digest V1 #668 by 4paws@... (Shermeyer-Gail) on Jul 12, 1997