| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken-pl, Grill/broil | 9 | Servings | |
INGREDIENTS
| 1 | c | Yucatan marinade |
| 9 | Skinless and boneless | |
| chicken thighs | ||
| 1 | Jicama, julienned | |
| 36 | Six-inch 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. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <[email protected]> on July12, 97 Recipe by: GRILLIN' & CHILLIN' SHOW #GR3604 Posted to MC-Recipe Digest V1 #668 by [email protected] (Shermeyer-Gail) on Jul 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 29.1mg
Sodium: 30.2mg
Potassium: 185mg
Carbohydrates: 6.5g
Fiber: 3.6g
Sugar: 1.3g
Protein: 6.4g