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.
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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!
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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.
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OUTSTANDING marinade for chicken!!! WOW... I only made the chicken portion of this recipe, didn't skewer it, and cooked it on my grill pan. I shredded the chicken and used it on a mexican style salad, and used a store bought pineapple salsa as the dressing. I will be making this often. Next time, I'll use the chicken for mexican torta sandwiches!
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This was GREAT!! I wasn't able to grill my chicken so I just baked it after marinating. I did make a few changes, I did not use a food processor at all. The marinade I made up in a cup mixing well with a fork and the salsa I cut everything into coarse chunks. My papaya wasn't ripe enough so I used a mango. It was all awesome!
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I registered JUST so that I could rate this recipe. This is one of the best recipes I have tried on this site. It is obviously a misprint to process the salsa, you must keep the fresh ingredients coarsely chopped then coat with the lime juice and honey.
I served this atop a warmed arugula salad with crimini mushrooms. It added a nice woody tone to the sweet chicken and salsa. Next time I might try couscous with pine nuts.
Bravo! Thanks for sharing
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This was a suprior marinade. I substituted bonelesss skinless chicken breasts for the thighs. I would recommend that the salsa not be processed in a food processor, but rather have the ingredients finely chopped by hand and served surrounding the chicken which I mounded in the center of the plate. I served it with a nice beaujolais-villages.
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