Instructions: 1) Rub the marinade into the chicken thighs. Cover the chicken and refrigerate for 4 to 6 hours or overnight.

2. Prepare a charcoal or wood fire and let it burn to embers or preheat the boiler.

3. Thread each piece of chicken onto 2 skewers so that the meat stays flat on the grill. Grill for about 4 minutes on each side, or until done to taste. For each serving, arrange 3 chicken thighs on a plate with the jicama and the salsa

*Makes 6 servings

Yucatan Marinade:
In a food processor, combine all the ingredients except the olive oil and process for 30 seconds. With the motor running, slowly add the olive oil and process until emulsified. May be prepared 1 day ahead, covered and refrigerated.

Makes 1 cup

Grilled Peach Salsa:
Prepare a grill or preheat the broiler. Brush the side of the peaches w/ 1 tablespoon of the olive oil. And place cut side down on the grill and grill peaches until they caramelize, but still hold their shape, 3-4 minutes. Remove the peaches and cut into 1/2 inch cubes.

Place the peaches in a medium bowl and toss with the rest of the ingredients and the remaining 1 tablespoon. of olive oil - season w/ salt and pepper. Let sit at room temperature for 30 minutes before serving.

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