Yucatan-Style Chicken Skewers With Papaya-Tomatillo Salsa - cooking recipe

Ingredients
    9 boneless skinless chicken thighs
    36 wooden skewers, soaked (6-inch)
    For Yucatan Marinade
    1/4 cup fresh orange juice
    1/4 cup fresh lime juice
    2 tablespoons fresh lemon juice
    1/4 cup chili powder
    1 teaspoon cayenne pepper
    1 teaspoon black pepper
    1/2 teaspoon salt
    1/4 cup olive oil
    For Papaya-Tomatillo Salsa
    1 large papaya, peeled,seeded and coarsely chopped
    4 medium tomatillos, husked,rinsed and coarsely chopped
    2 tablespoons finely diced red onions
    1 tablespoon minced jalapeno
    1/4 cup fresh lime juice
    1/4 cup coarsely chopped cilantro
    1 teaspoon honey
    salt & freshly ground black pepper
Preparation
    For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
    With motor running, add the oil through the feed tube and process until emulsified.
    For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
    With motor running, add the oil through the feed tube and process until emulsified.
    For chicken: Combine chicken and marinade in a zip-lock plastic bag.
    Refrigerate 4 to 6 hours or overnight.
    Prepare your grill or broiler.
    Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
    Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
    Serve with the salsa and Margaritas.

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