Bobby Flay’s Yucatan-style Chicken Skewers With Grilled P

Paul and Peter listed and described specific “functions” for elders/overseers… God’s people in “every tribe and language and people and nation” (Rev. 5:9) and at any period in history need oversight, teaching, admonishing, and prayer. However, the specific “functions” for the deacons are never spelled out in detail – except the one that is inherent in their title – to “serve” (diakoneo). The generic “function” must be fleshed out in various ways from place to place at different points in time and history…as they assist the elders/overseers in carrying out their shepherding responsibilities.

Gene Getz

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Sami	Gma1	1	Servings

INGREDIENTS

1	c	Yucatan Marinade, see
		below
9		Skinless and boneless
		chicken thighs
1		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	T	Fresh lemon juice
1/4	c	Ancho chile powder
2	T	Pasilla chile powder
1/4	c	Paprika
1	t	Cayenne
1	t	Freshly ground black pepper
1	t	Salt
1/4	c	Olive oil
4		Peaches, cut in half pit
		removed skin left
		on
2	T	Olive oil, divided
3	T	Finely chopped red onion
1		Jalapeno, seed removed and
		finely chopped
2	T	Balsamic vinegar
1/4	c	Coarsely chopped cilantro
2	T	Mint chiffonade
		Salt and freshly ground
		pepper

INSTRUCTIONS

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

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1561 Calories From Fat: 902 Total Fat: 102.2g Cholesterol: 262.2mg Sodium: 2973.5mg Potassium: 3167.9mg Carbohydrates: 109.9g Fiber: 51.2g Sugar: 28.8g Protein: 66.9g