Yucatanstyle Chicken

• 1 cup yucatan marinade
• 9 each chicken thighs, boneless, skinless skinless, boneless
• 1 medium jicama julienned
• 36 each skewers six-inch, soaked
• 2 cups salsa papaya-tomatillo kind

1. Rub the marinade into the chicken thighs.
2. Cover the chicken and refrigerate for 4 to 6 hours or overnight.
3. Prepare a wood or charcoal fire and let it burn down to embers.
4. Thread each piece of chicken onto 2 skewers so that the meat stays flat on the grill.
5. Grill for about 4 minutes on each side or until done to taste.
6. Serve with Papaya Tomatillo Salsa.

yucatan marinade, chicken thighs, jicama, skewers, kind

Taken from recipeland.com/recipe/v/yucatanstyle-chicken-32334 (may not work)