Yucatan Chicken Skewers with Papaya-Tomatillo Marinade
Ingredients
- 1 teaspoon Sue Bee® Honey
- 9 boneless skinless chicken thighs
- 1/4 cup coarsely chopped cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon minced jalapeno
- 2 tablespoons finely diced red onions
- 4 medium tomatillos
- 1 large papaya
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/4 cup chili powder
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 36 wooden skewers
- salt & freshly ground black pepper
Directions
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.
