Recipe - Bobby Flays Yucatan-Style Chicken Skewers With Grilled P

1 cup Yucatan Marinade; (see
below)
9 Skinless and boneless
chicken thighs
1 md Jicama; julienne
36 Wooden skewers; soaked in
water for
; about 2 hours (6
; inch)
2 cup Grilled Peach salsa; (see
below)

YUCATAN MARINADE
One fourth cup Fresh orange juice
One fourth cup Fresh lime juice
2 tablespoon Fresh lemon juice
One fourth cup Ancho chile powder
2 tablespoon Pasilla chile powder
One fourth cup Paprika
1 teaspoon Cayenne
1 teaspoon Freshly ground black pepper
1 teaspoon Salt
One fourth cup Olive oil

GRILLED PEACH SALSA
4 Peaches; cut in half, pit
; removed (skin left
; on)
2 tablespoon Olive oil; divided
3 tablespoon Finely chopped red onion
1 small Jalapeno; seed removed and
; finely chopped
2 tablespoon Balsamic vinegar
One fourth cup Coarsely chopped cilantro
2 tablespoon Mint chiffonade
Salt and freshly ground
pepper

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