Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa

READY IN: 55mins
Recipe by Gingerbear

I have not tried this recipe but I am going to very soon. It sounded so delicious that I had to share it. This recipe does not include marinating time.

Top Review by magpie diner

Thanks Gingerbear, this was great. We used the salsa for the chicken and for some salmon, it was very popular!! Left out the jalapeno and cayenne/chili from both recipes just because our diners can't have hot spice. But I can see those ingredients would really make it. I didn't use the food processor, and it worked out well. It's great to have a recipe that uses chicken thighs on the bbq - and from the comments around the table, it was very tasty.

Ingredients Nutrition

Directions

  1. For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
  2. With motor running, add the oil through the feed tube and process until emulsified.
  3. For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
  4. With motor running, add the oil through the feed tube and process until emulsified.
  5. For chicken: Combine chicken and marinade in a zip-lock plastic bag.
  6. Refrigerate 4 to 6 hours or overnight.
  7. Prepare your grill or broiler.
  8. Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
  9. Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
  10. Serve with the salsa and Margaritas.

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