Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. 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 |
Directions:
1. For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
2. With motor running, add the oil through the feed tube and process until emulsified.
3. For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
4. With motor running, add the oil through the feed tube and process until emulsified.
5. For chicken: Combine chicken and marinade in a zip-lock plastic bag.
6. Refrigerate 4 to 6 hours or overnight.
7. Prepare your grill or broiler.
8. Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
9. Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
10. Serve with the salsa and Margaritas.
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