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Tucson Chicken Skewers




Source of Recipe


Chef Roland Fellows, Executive Chef at Troubadours


List of Ingredients




1 1/2 pound uncooked Tyson™ Fresh Chicken leg meat
8 wooden skewers, soaked in water for a half hour
2 tbsp. lime juice
2 tbsp. orange juice
1 tbsp. chili powder
1 tbsp. paprika
1 tsp, chopped minced garlic
pinch cumin
pinch cayenne
pinch fresh ground pepper
1/4 tsp. salt
2 tbsp. canalo oil

Green Tomato Papaya Salsa - Yield: 1 1/2 cups
1 green tomato, coarsely chopped
1/2 papaya, peeled, seeded and coarsely chopped
1 tbsp. minced red onion
1 tsp. minced jolapeno (with seeds)
2 tbsp. chopped cilantro
2 tbsp. lime juice
1 tsp. honey
1/4 tsp. salt
pinch fresh ground pepper



Recipe



(Prepare salsa first)
Combine marinade ingredients. Blend with chicken. Thread Tyson™ chicken pieces on half of each skewer towards the pointy end. Let marinade 2 minutes to 24 hours.Grill on a medium heat, 4 minutes on each side. Serve immediately with green tomato and papaya salsa.


Salsa.
Blend ingredients. Refrigerate until ready to use (up to 26 hours)