Yucatan Chicken Skewers
Ingredients
- 8 oz chicken breast (or thighs, boneless skinless)
- 4 wooden skewers
- For Yucatan Marinade:
- 4 t orange juice (fresh)
- 4 t lime juice (fresh)
- 2 t lemon juice (fresh)
- 1 t chili powder (to taste)
- 1/3 t cayenne pepper
- 1/3 t freshly ground black pepper
- 1/6 t Salt (Table)
- 4 t olive oil
- For Salsa:
- 200 g papaya (peeled, seeded, and coarsely chopped)
- 44 g tomatillos (husked, rinsed, and coarsely chopped)
- 1 T finely chopped red onion
- 1 t minced jalapeno pepper
- 4 t lime juice (fresh)
- 4 t chopped cilantro (fresh)
- 1/3 t honey
- Salt (Sea)
- freshly ground black pepper
Method
For Salsa: In a food processor, combine all ingredients and process for 30 seconds. Set aside in a covered container in the fridge until needed.
For marinade: Combine all ingredients in a small bowl and mix to combine.
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 5 minutes on each side until done, basting once on each side with extra marinade. Serve with the salsa and Margaritas.
Notes
SJ Note 26 Jan 2011: Tried this with just the marinade, skipping the salsa. It was rather spicy, so I've toned down the chili powder. I suspect, however, that the salsa would cool the dish down. Other than that, it was really quite tasty - definitely a keeper! Food on a stick is always fun :-)