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Title: Yucatan Style Chicken Skewers With Papaya-Tomatillo Salsa
Yield: 4 Servings

Ingredients

      1 c  yucatan marinade
      9    skinless and boneless
      1    chicken thighs
      1 md jicama, julienned
     36    6 in. skewers, soaked
      2 c  papaya-tomatillo salsa
      1    papaya-tomatillo salsa:
      1 lg papaya, peeled, seeded
      1    and coarsely chopped
      4 md tomatillos, husked and
      1    coarsely chopped
      2 tb finely diced red onion
      1 tb minced jalapeno
    1/4 c  fresh lime juice
    1/4 c  coarsely chopped cilantro
      1 ts honey
      1    salt and fresh pepper
      1    yucatan marinade:
    1/4 c  fresh orange juice
    1/4 c  lime juice
      2 tb fresh lemon juice
    1/4 c  ancho chile powder
      2 tb pasilla chile powder
    1/4 c  paprika
      1 ts cayenne
      1 ts freshly ground pepper
      1 ts salt
    1/4 c  olive oil

Instructions

In a food processor, combine all the ingredients except the olive oil
and process for 30 seconds. With the motor still running, slowly add
the olive oil and process until emulsified. Yield: 1 cup

To prepare the salsa: Combine the papaya, tomatillos, onions,
jalapeno, lime juice, cilantro, and honey in a bowl and season to
taste with salt and pepper. Yield: about 3 cups

To prepare the skewers: Rub the marinade into the chicken thighs.
Cover the chicken and refrigerate for 4 to 6 hours or overnight.
Prepare a wood or charcoal fire and let it burn down to embers.

Thread each piece of chicken onto 2 skewers so that the meat stays
flat on the grill. Grill for about 4 minutes on each side or until
done to taste. Serve with Papaya-Tomatillo Salsa.

Bobby Flay & Jack McDavid SOURCE: Grillin' & Chillin' Cooking Show
Copyright 1997, TV FOOD NETWORK SHOW #GR3604

From: Dave Drum Date: 31 Oct 97

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