Yucatan Chicken Skewers
Chevy's Yucatan Chicken Skewers
4 12-inch-long stainless steel or bamboo skewers
1 pound boneless, skinless chicken breast, cut into 2-inch pieces
1-1/2 cups Yucatan Marinade
1/3 cup achiote paste
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
To Make the Marinade: Place all the ingredients, except the bay leaf, in a blender or food processor and pulse until smooth. Add the bay leaf and use as directed.
To Make the Skewers: 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.
To Grill the Skewers: 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.
If you're feeling really festive, go wild and serve the skewers impaled in a halved pineapple with Grilled Pineapple Salsa