Yucat?n-Style Chicken Skewers with Grilled Peach Salsa

         Yield: 6 Servings
Categories: Morning, American

1 c Yucat?n Marinade; see recipe 9 Skinless and boneless -chicken thighs 1 md J?cama; julienned 36 Wooden skewers; * 2 c Grilled peach salsa * 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 j?cama and salsa. Makes 6 servings MC Formatted and MC Busted by Barb at PK on 3/14/98 NOTES : This is a good way to prepare chicken thighs and legs. The skewers make lively party hors d'oeuvres, with the salsa highlighting the sizzling chicken.