Yucatan-style Chicken Skewers With Papaya-tomatillo Salsa

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 9 boneless skinless chicken thighs
• 36 wooden skewers, soaked (6-inch)
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 tablespoons fresh lemon juice
• 1/4 cup chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1 large papaya, peeled,seeded and coarsely chopped
• 4 medium tomatillos, husked,rinsed and coarsely chopped
• 2 tablespoons finely diced red onions
• 1 tablespoon minced jalapeno
• 1/4 cup fresh lime juice
• 1/4 cup coarsely chopped cilantro
• 1 teaspoon honey
• salt & freshly ground black pepper

Recipe

• 1 for salsa: in a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• 2 with motor running, add the oil through the feed tube and process until emulsified.
• 3 for marinade: in a food processor, combine all ingredients except the olive oil and process for 30 seconds.
• 4 with motor running, add the oil through the feed tube and process until emulsified.
• 5 for chicken: combine chicken and marinade in a zip-lock plastic bag.
• 6 refrigerate 4 to 6 hours or overnight.
• 7 prepare your grill or broiler.
• 8 thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
• 9 grill about 4 minutes on each side until done, basting once on each side with extra marinade.
• 10 serve with the salsa and margaritas.