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Bobby Flays Yucatan-Style Chicken Skewers With Grilled Pea - Rezept

Menge: 1

1 Tas. Yucatan Marinade; (see below)
9 skinless and boneless chicken thighs
1 mittl. jicama; julienne
36 wooden skewers; soaked in water for
about 2 hours (6
2 Tas. Grilled Peach salsa; (see below)
1 Tas. fresh orange juice
1 Tas. fresh lime juice
2 El. fresh lemon juice
1 Tas. ancho chile powder
2 El. pasilla chile powder
1 Tas. paprika
1 Tl. cayenne
1 Tl. freshly ground black pepper
1 Tl. salt
1 Tas. olive oil
4 peaches; cut in half, pit
removed (skin left
2 El. olive oil; divided
3 El. finely chopped red onion
1 klein. jalapeno; seed removed and
finely chopped
2 El. balsamic vinegar
1 Tas. coarsely chopped cilantro
2 El. mint chiffonade
salt and freshly ground pepper

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

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.

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