Name: Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 9 boneless skinless chicken thighs; 36 wooden skewers, soaked (6-inch); 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; 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

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Recipe by Gingerbear

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Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa created by Japanese Delight

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.

Ready In:: 55mins
Serves:
Units:

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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

directions

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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RECIPE MADE WITH LOVE BY

@Gingerbear

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@Gingerbear

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"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."

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review by magpie diner

4/12/2009

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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review by Kevlarturtle

7/8/2007

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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review by Chef 358412

10/1/2006

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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photo by Japanese Delight

8/1/2006

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review by Japanese Delight

7/13/2006

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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