CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats | Import, New, Text | 1 | Servings |
INGREDIENTS
1 | c | Yucatan Marinade |
9 | Skinless and boneless | |
chicken thighs | ||
1 | Jicama, julienned | |
36 | 6inch skewers, soaked | |
2 | c | Papaya Tomatillo Salsa |
INSTRUCTIONS
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 PapayaTomatillo Salsa. Recipe By :GRILLIN' & CHILLIN' SHOW #GR3604 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 08:47:26 -0500 From: Meg Antczak <meginny@frontiernet.net>
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“Jesus: Because with God only perfection will do”
Nutrition (calculated from recipe ingredients)
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Calories: 579
Calories From Fat: 107
Total Fat: 11.9g
Cholesterol: 262.2mg
Sodium: 272mg
Potassium: 1664.7mg
Carbohydrates: 58.1g
Fiber: 32.3g
Sugar: 11.9g
Protein: 57.9g