| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Good, Morning, America |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Yucatán Marinade; see recipe |
| 9 |
|
Skinless and boneless chicken thighs |
| 1 |
md |
Jícama; julienned |
| 36 |
|
Wooden skewers; * |
| 2 |
c |
Grilled peach salsa |
|
6 |
hours or overnight. |
INSTRUCTIONS
* 6-inch wooden skewers, soaked in water for about two hours.
1. Rub the marinade into the chicken thighs. Cover and refrigerate for 4 to
2. Prepare a charcoal or wood fire and let it burn down to embers, or
preheat the broiler. Thread each piece of chicken onto two skewers so that
the meat stays flat on the grill.
3. 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 jícama and salsa.
Makes 6 servings
MC Formatted and MC Busted by Barb at PK on 3/14/98
NOTES : This is a good way to prepare chicken thighs and legs. The skewers
make lively party hors d'oeuvres, with the salsa highlighting the sizzling
chicken.
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 16,
1998
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