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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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magpie diner April 12, 2009

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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Kevlarturtle July 08, 2007

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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Chef 358412 October 01, 2006

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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Japanese Delight July 13, 2006

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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SheryllJ April 30, 2005

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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JenSoCalifornia Franklin February 04, 2004

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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R. Warren Meddoff November 23, 2003
Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa