Yucatanstyle Chicken
Yield
36 servingsPrep
10 minCook
10 minReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
yucatan marinade
|
* |
| 9 | each |
chicken thighs, boneless, skinless
skinless, boneless |
*
|
| 1 | medium |
jicama
julienned |
|
| 36 | each |
skewers
six-inch, soaked |
* |
| 2 | cups |
salsa
papaya-tomatillo kind |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
yucatan marinade
|
* |
| 9 | each |
chicken thighs, boneless, skinless
skinless, boneless |
*
|
| 1 | medium |
jicama
julienned |
|
| 36 | each |
skewers
six-inch, soaked |
* |
| 473 | ml |
salsa
papaya-tomatillo kind |
|
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 with Papaya Tomatillo Salsa.
