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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Yucatssn Marinade; see recipe |
| 9 | Skinless and boneless chicken thighs |
| 1 mittel | Jícama; julienned |
| 36 | Wooden skewers; * |
| 2 Tasse | Grilled peach salsa |
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* 6-inch wooden skewers, soaked in water for about two hours.
1. Rub the marinade into the chicken thighs. Cover and refrigerate for 4 to 6 hours or overnight.
2. Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler. Thread each piece of chicken onto two skewers so that the meat stays flat on the grill.
3. 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 jícama and salsa.
Mc Formatted and Mc Busted by Barb at Pk on 3/14/98
make lively party hors d'oeuvres, with the salsa highlighting the sizzling chicken.
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