| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken-pl, Grill/broil |
9 |
Servings |
INGREDIENTS
| 1 |
c |
Yucatan marinade |
| 9 |
|
Skinless and boneless chicken thighs |
| 1 |
md |
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 <4paws@netrax.net> on July12, 97
Recipe by: GRILLIN' & CHILLIN' SHOW #GR3604 Posted to MC-Recipe Digest V1
#668 by 4paws@netrax.net (Shermeyer-Gail) on Jul 12, 1997
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