Yucatan Style Chicken
Submitted by cutiepie
Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.
YIELD
9 servingsPREP
15 minCOOK
20 minREADY
6 hrsFire up the grill for this one, because Yucatan-style chicken deserves real smoke and real flame.
Boneless thighs soak in a Yucatan marinade for hours, absorbing all those deep, citrusy, earthy spice notes before they hit the hot grates.
The double-skewer trick keeps each thigh flat so you get even char marks and juicy meat all the way through.
Serve it alongside cool, crunchy julienned jicama and a bright papaya-tomatillo salsa that balances the smokiness with tropical sweetness and tangy heat.
Pro Tips
- Marinate at least 4 hours, but overnight is even better for maximum flavor penetration into the thighs
- Use two parallel skewers per thigh to prevent the meat from spinning when you flip it on the grill
- Let the fire burn down to glowing embers before grilling so you get steady, even heat instead of flare-ups
- Don’t skip the jicama; its crisp, watery crunch is the ideal contrast to the rich, smoky chicken
Ingredients
Directions
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 salsa.
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