Preparation:
* Note: See the "Yucatan Marinade" and "Papaya-Tomatillo Salsa" recipes which are included in this collection.
Rub the marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight.
Prepare a wood or charcoal fire and let it burn down to embers.
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.
Serve with Papaya-Tomatillo Salsa.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3604 | 