Name: Bobby Flay's Yucatan-Style Chicken Skewers with Grilled P
Ingredients: 1 c Yucatan Marinade; (see below); 9 Skinless and boneless chicken thighs; 1 md Jicama; julienne; 36 Wooden skewers; soaked in water for; ; about 2 hours (6; ; inch); 2 c Grilled Peach salsa; (see below); 1/4 c Fresh orange juice; 1/4 c Fresh 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 black pepper; 1 ts Salt; 1/4 c Olive oil; 4 Peaches; cut in half, pit; ; removed (skin left; ; on); 2 tb Olive oil; divided; 3 tb Finely chopped red onion; 1 sm Jalapeno; seed removed and; ; finely chopped; 2 tb Balsamic vinegar; 1/4 c Coarsely chopped cilantro; 2 tb Mint chiffonade; Salt and freshly ground pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Gma1	1	servings

INGREDIENTS

1	c	Yucatan Marinade; (see below)
9		Skinless and boneless chicken thighs
1	md	Jicama; julienne
36		Wooden skewers; soaked in water for
		; about 2 hours (6
		; inch)
2	c	Grilled Peach salsa; (see below)
1/4	c	Fresh orange juice
1/4	c	Fresh 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 black pepper
1	ts	Salt
1/4	c	Olive oil
4		Peaches; cut in half, pit
		; removed (skin left
		; on)
2	tb	Olive oil; divided
3	tb	Finely chopped red onion
1	sm	Jalapeno; seed removed and
		; finely chopped
2	tb	Balsamic vinegar
1/4	c	Coarsely chopped cilantro
2	tb	Mint chiffonade
		Salt and freshly ground pepper

INSTRUCTIONS

YUCATAN MARINADE
GRILLED PEACH SALSA
1) Rub the marinade into the chicken thighs. Cover the chicken and
refrigerate for 4 to 6 hours or overnight.
2) Prepare a charcoal or wood fire and let it burn to embers or
preheat the boiler.
3) 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. For each serving, arrange 3 chicken thighs on a plate
with the jicama and the salsa
*Makes 6 servings
Yucatan Marinade:
In a food processor, combine all the ingredients except the olive oil
and process for 30 seconds. With the motor running, slowly add the
olive oil and process until emulsified. May be prepared 1 day ahead,
covered and refrigerated.
Makes 1 cup
Grilled Peach Salsa:
Prepare a grill or preheat the broiler. Brush the side of the peaches
w/ 1 tablespoon of the olive oil. And place cut side down on the
grill and grill peaches until they caramelize, but still hold their
shape, 3-4 minutes. Remove the peaches and cut into 1/2 inch cubes.
Place the peaches in a medium bowl and toss with the rest of the
ingredients and the remaining 1 tablespoon. of olive oil - season w/
salt and pepper. Let sit at room temperature for 30 minutes before
serving.
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Everything else will fade”