Shelly's Recipe

MEXICAN CHICKEN ON STICKS

Category: Kabobs/Kebobs/Skewers

15 skinless and boneless chicken thighs

Marinade
1/4 cup of orange juice
3 tbsp frozen margarita mix
1 tbsp chili powder
The juice of 2 lemons
The juice of 2 limes
1 tbsp chopped fresh oregano
2 tbsp chopped fresh cilantro
1 tbsp honey
1 tsp of cayenne
1 tsp freshly ground pepper
1 tsp of salt
1/4 cup of olive oil
30 6 inch wooden skewers soaked in water for 1 hour.

Place chicken into a sealable plastic bag. Pour marinade overtop. Seal bag tightly, add chicken and toss until it is well coated with marinade. Place in refrigerator to marinate for 5 hours or overnight.

Preheat barbecue to 375 degrees or medium high heat. Remove chicken from plastic bag and discard marinade. Thread each piece of chicken onto 2 of soaked skewers, making a raft of chicken. Oil grill lightly and place chicken directly over heat source. To prevent skewers from burning place a thin sheet of foil on grill for skewer ends to hang over. Grill for 3 minutes per side, or until cooked and golden brown char marks are achieved. Remove from grill, tent loosely with foil and let rest 4 minutes before serving.

Marinade: In a blender or food processor add all of marinade ingredients with exception of olive oil. Blend until well combined (approximately 30 seconds). Continue to process and gradually add oil in a steady stream. The marinade may be covered and refrigerated up to 24 hours in advance. Serves 6