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Title: Yucatan Style Chicken Skewers With Papaya-Tomatillo Salsa
Yield: 9 Servings

Ingredients

      1 c  Yucatan Marinade; see * Note
      9    Boneless skinless chicken
           -thighs
      1 md Jicama; julienned
     36    Six-inch skewers; soaked
      2 c  Papaya-Tomatillo Salsa; see
           -* Note

Instructions

* Note: See the "Yucatan Marinade" and "Papaya-Tomatillo Salsa" recipes
which are included in this collection.

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.
This recipe yields 9 servings.

Recipe Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid
From the TV FOOD NETWORK - (Show # GR-3604 broadcast
09-05-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

09-20-1996

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NOTES : Joe's note: The math
doesn't compute on this recipe. I don't knowwhy it calls for 36 skewers
when only 18 are really required.

Contributor: Bobby Flay and Jack McDavid

Preparation Time: 0:00

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