Guest Author - Terri Perkins Fulton

Adapted from Bobby Flay's Bold American Food

Serves 6

1 cup Yucatan Marinade (recipe follows)
9 skinless, boneless chicken thighs
36 6-inch wooden skewers, soaked
2 cups Papaya-Tomatillo Salsa (recipe follows)

Combine chicken and marinade in a zip-lock plastic bag. Refrigerate 4 to 6 hours or overnight.

Prepare your grill or broiler. Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill. Grill about 4 minutes on each side until done, basting once on each side with extra marinade. Serve with the salsa and Margaritas.

Papaya-Tomatillo Salsa

Makes about 3 cups

1 large papaya, peeled, seeded and coarsely chopped
4 medium tomatillos, husked, rinsed and coarsely chopped
2 tablespoons finely diced red onion
1 tablespoon minced jalapeno
1/4 cup fresh lime juice
1/4 cup coarsely chopped cilantro
1 teaspoon honey
Salt and freshly ground pepper

Combine all ingredients in a bowl and stir gently to mix. Season with salt and pepper.

Yucatan Marinade

Makes 1 cup

1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
1/4 cup chile powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil

In a food processor, combine all ingredients except the olive oil and process for 30 seconds. With motor running, add the oil through the feed tube and process until emulsified.