Zubereitung:
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 servings Yucatan Marinade: In a food processor, combine all
the ingredients except the olive oil and process for 30 seconds.
With the motor running, slowly add the olive oil and process until
emulsified. May be prepared 1 day ahead, covered and refrigerated.
Makes 1 cup Grilled Peach Salsa: Prepare a grill or preheat the
broiler. Brush the side of the peaches w/ 1 tablespoon of the olive
oil. And place cut side down on the grill and grill peaches until
they caramelize, but still hold their shape, 3-4 minutes. Remove the
peaches and cut into 1/2 inch cubes. Place the peaches in a medium
bowl and toss with the rest of the ingredients and the remaining 1
tablespoon. of olive oil - season w/ salt and pepper. Let sit at
room temperature for 30 minutes before serving. Converted by
MC_Buster. Recipe by: Good Morning America Converted by MM_Buster
v2.0l.
Gepostet von: Fam.Walter #NO EMail: Fam.Walter@t-online.de
Stichworte: de, 02, 04, Email:, 2000, Gepostet, von:, Walter, Gma1,
#AT, Fam, #D, #NI, **, #NO, Walter@t-online

: O-Titel : Bobby Flay's Yucatan-Style Chicken Skewers With
Grilled Pea

Stichworte: Gma1 #AT Fam.Walter #D 04.02.2000 #NI ** #NO