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1) Rub the marinade into the chicken thighs.
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Cover the chicken and chill for 4 to 6 hrs or possibly overnight.
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2.
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Prepare a charcoal or possibly wood fire and let it burn to embers or possibly preheat the boiler.
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3.
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Thread each piece of chicken onto 2 skewers so which the meat stays flat on the grill.
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Grill for about 4 min on each side, or possibly till done to taste.
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For each serving, arrange 3 chicken thighs on a plate with the jicama and the salsa
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*Makes 6 servings
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Yucatan Marinade:In a food processor, combine all the ingredients except the extra virgin olive oil and process for 30 seconds.
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With the motor running, slowly add in the extra virgin olive oil and process till emulsified.
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May be prepared 1 day ahead, covered and refrigerated.
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Grilled Peach Salsa:Prepare a grill or possibly preheat the broiler.
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Brush the side of the peaches w/ 1 Tbsp.
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of the extra virgin olive oil.
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And place cut side down on the grill and grill peaches till they caramelize, but still hold their shape, 3-4 min.
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Remove the peaches and cut into 1/2 inch cubes.
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Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 Tbsp.. of extra virgin olive oil - season w/ salt and pepper.
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Let sit at room temperature for 30 min before serving.
