Online Recipe Book

Yucatan Chicken Skewers

2 servings
Prep info
10 min prep + 6 hrs marinade + 10 min prep + 15 min cook
Prep time
Not set
Cook time
6 hours, 35 minutes
Time required
6 hours, 35 minutes
Oven preheat
Mains - Misc


  • 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


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.


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 :-)