Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa

Gingerbear's Note:

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.

• Total Time: 55 mins
• Prep Time: 45 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 9 boneless skinless chicken thighs
• 36 wooden skewers , soaked (6-inch)

For Yucatan Marinade

• ¼ cup fresh orange juice
• ¼ cup fresh lime juice
• 2 tablespoons fresh lemon juice
• ¼ cup chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• ½ teaspoon salt
• ¼ 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
• ¼ cup fresh lime juice
• ¼ cup coarsely chopped cilantro
• 1 teaspoon honey
• salt & freshly ground black pepper

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.

Reviews

[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.

[Kevlarturtle]

This was very good and a big hit with my dad at on Fathers Day. I cut the cayenne way back to about 1/4 teaspoon since I was fixing it for some non-heat-lovers and I left out the salt completely since my chili powder had salt in it. I'll definitely make this again. I'd like to try it on shrimp!

[Chef 358412]

This is just one of the many excellent recipes that can be found in Bobby Flay's Bold American Food. My faforite cookbook of all time. Check it out.