GMA Recipe: Yucatan-Style Chicken Skewers with Grilled Peach Salsa

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Bobby Flay's Yucatan-Style Chicken Skewers with Grilled Peach Salsa!
From Chef and Bobby Flay

Ingredients

1 cup Yucatan Marinade (see below)

9 skinless and boneless chicken thighs

1 medium jicama, julienne

36 6 inch wooden skewers, soaked in water for about 2 hours

2 cups Grilled Peach salsa (see below)

Directions

1. Rub the marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight.

2. Prepare a charcoal or wood fire and let it burn to embers or preheat the boiler.

3. 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. For each serving, arrange 3 chicken thighs on a plate with the jicama and the salsa

*Makes 6 servings

Yucatan Marinade

Ingredients

1/4 cup fresh orange juice

1/4 cup fresh lime juice

2 tablespoons fresh lemon juice

1/4 cup ancho chile powder

2 tablespoons pasilla chile powder

1/4 cup paprika

1 teaspoon cayenne

1 teaspoon freshly ground black pepper

1 teaspoon salt

1/4 cup olive oil

Directions

In a food processor, combine all the ingredients except the olive oil and process for 30 seconds. With the motor running, slowly add the olive oil and process until emulsified. May be prepared 1 day ahead, covered and refrigerated.

Makes 1 cup

Grilled Peach Salsa

Ingredients

4 peaches, cut in half, pit removed (skin left on)

2 tablespoons olive oil, divided

3 tablespoons finely chopped red onion

1 small jalapeno, seed removed and finely chopped

2 tablespoons balsamic vinegar

1/4 cup coarsely chopped cilantro

2 able spoons mint chiffonade

salt and freshly ground pepper

Directions

Prepare a grill or preheat the broiler.

Brush the side of the peaches w/ 1 tablespoon of the olive oil. Place cut side down on the grill and grill peaches until they caramelize, but still hold their shape, 3-4 minutes.

Remove the peaches and cut into 1/2 inch cubes. Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 tbl. of olive oil - season w/ salt and pepper.

Let sit at room temperature for 30 minutes before serving.

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