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Cookbook

 

Yucatán Chicken Skewers

Serves 4

 

Yucatan Chicken Skewers If there's a perfect party food, it's got to be grilled skewers. They're easy to make and nobody can resist them. These are particularly mouthwatering, especially when you serve them with Mucho Mango Salsa, Green Apple Salsa Fresca or Fiesta Salsa (see book). If you're feeling really festive, go wild and serve the skewers impaled in a halved pineapple with Grilled Pineapple Salsa (see book) on the side.

 

4 12-inch-long stainless steel or bamboo skewers
1 pound boneless, skinless chicken breast,
   cut into 2-inch pieces
1-1/2 cups Yucatan Marinade

 

To make the skewers:
If using bamboo skewers, soak overnight in water. Thread the chicken pieces on the skewers lengthwise, covering as much of the skewers as possible. Place the skewers in a roasting pan or other large container and fully cover with marinade. Cover and marinate overnight in the refrigerator.

To grill the skewers:
The next day start the coals in a charcoal grill or preheat a gas grill. When the coals are hot, remove the chicken skewers from the marinade, discard the marinade, and grill the chicken in batches, turning periodically to cook evenly about 2 to 3 minutes per side.

 

Yucatán Marinade

1/3 cup achiote paste
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 cup freshly squeezed orange juice
1/4 cup pineapple juice
2 tablespoons finely diced yellow onion
1 teaspoon minced garlic
2 teaspoons salt
1/4 teaspoon white pepper
1 bay leaf

 

Place all the ingredients, except the bay leaf, in a blender or food processor and pulse until smooth. Add the bay leaf and use as directed.

Buy the Book!

 

Chevys & Rio Bravo™
Fresh Mex® Cookbook

By Chevys Inc.™
Ten Speed Press, May 2000
Cloth, $14.95
128 pages, full color
ISBN: 1-58008-191-6
Recipe reprinted by permission.

 

Chevys & Rio Bravo™
Fresh Mex® Cookbook

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This page created August 2000


 


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