Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Yucatan marinade -- see * note
   9                    boneless skinless chicken thighs
   1      medium        jicama -- julienne
  36                    six-inch skewers -- soaked
   2      cups          papaya-tomatillo salsa -- see * note

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