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