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Yucatan Chicken Skewers

If there's a perfect party food, it's got to be grilled skewers. They're easy to make, and nobody can resist them.

4 12-inch-long stainless steel or bamboo skewers (we used bamboo)
1 pound boneless, skinless chicken breast, cut into 2-inch strips
1 1/2 cups Yucatan Marinade (recipe below)

If using bamboo skewers, soak overnight in water. Thread the chicken pieces on the skewers lengthwise, covering as much of the skewers as possible. Place the skewers in a roasting pan or other large container and fully cover with marinade. Cover and marinate overnight in the refrigerator.

The next day, start the coals in a charcoal grill or preheat a gas grill. When the coals are hot, remove the chicken skewers from the marinade, discard the marinade, and grill the chicken in batches, turning periodically to cook evenly about 2 to 3 minutes per side. Serves 4.

Yucatan Marinade

1/3 cup achiote paste (we bought at Reyna Foods)
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 cup freshly squeezed orange juice
1/4 cup pineapple juice
2 tablespoons finely diced yellow onion
1 teaspoon minced garlic
2 teaspoons salt
1/4 teaspoon white pepper
1 bay leaf

Place all ingredients except the bay leaf in a blender or food processor and pulse until smooth. Add the bay leaf and use as directed. Makes 1 1/2 cups.

"Chevys & Rio Bravo Fresh Mex Cookbook"

Sunday, July 16, 2000

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