Bobby Flay's Yucatan Style Chicken Skewers With Grilled P Recipe

• 1 c. Yucatan Marinade, (see below)
• 9 x Skinless and boneless chicken thighs
• 1 med Jicama, julienne
• 36 x Wooden skewers, soaked in water for about 2 hrs (6 inch)
• 2 c. Grilled Peach salsa, (see below)
• 1/4 c. Fresh orange juice
• 1/4 c. Fresh lime juice
• 2 Tbsp. Fresh lemon juice
• 1/4 c. Ancho chile pwdr
• 2 Tbsp. Pasilla chile pwdr
• 1/4 c. Paprika
• 1 tsp Cayenne
• 1 tsp Freshly grnd black pepper
• 1 tsp Salt
• 1/4 c. Extra virgin olive oil
• 4 x Peaches, cut in half, pit removed (skin left on)
• 2 Tbsp. Extra virgin olive oil, divided
• 3 Tbsp. Finely minced red onion
• 1 sm Jalapeno, seed removed and finely minced
• 2 Tbsp. Balsamic vinegar
• 1/4 c. Coarsely minced cilantro
• 2 Tbsp. Mint chiffonade Salt and freshly grnd pepper

Directions