1 c Yucatan Marinade
9 skinless and boneless
: chicken thighs 1 md jicama, -- julienned
36 6inch skewers, -- soaked
2 c Papaya Tomatillo Salsa
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. Recipe By :GRILLIN' & CHILLIN' SHOW #GR3604 Date: Thu, 31 Oct 1996 08:47:26 -0500 -----
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