Best Yucatan Style Chicken Skewers With Papaya Tomatillo Salsa Recipes

YUCATAN-STYLE CHICKEN SKEWERS WITH PAPAYA-TOMATILLO SALSA

Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa image

I have not tried this recipe but I am going to very soon. It sounded so delicious that I had to share it. This recipe does not include marinating time.

Provided by Gingerbear

Categories Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

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

Steps:

For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For chicken: Combine chicken and marinade in a zip-lock plastic bag.
Refrigerate 4 to 6 hours or overnight.
Prepare your grill or broiler.
Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
Serve with the salsa and Margaritas.

Nutrition Facts : Calories 269.2, Fat 14.3, SaturatedFat 2.5, Cholesterol 85.9, Sodium 338.9, Carbohydrate 15.4, Fiber 3.7, Sugar 7.5, Protein 21.9

GRILLED YUCATAN CHICKEN SKEWERS

Grilled Yucatan Chicken Skewers image

Provided by Bobby Flay

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 chicken thighs, skinless and boneless, cut in half lengthwise
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
2 tablespoons canola oil
2 tablespoons ancho chile powder
3 cloves garlic, coarsely chopped
2 tablespoons chipotle in adobo sauce, pureed
Salt and freshly ground black pepper
Chopped scallions, for garnish
Grilled lime halves, for garnish

Steps:

Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
Prepare a charcoal grill to high heat.
Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

Nutrition Facts : Calories 112 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 57 milligrams, Sodium 212 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 14 grams, Sugar 1 grams

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