Instructions: * 6-Inch wooden skewers, soaked in water for about two hours.

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

2. Prepare a charcoal or wood fire and let it burn down to embers, or preheat the broiler. Thread each piece of chicken onto two skewers so that the meat stays flat on the grill.

3. 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 salsa.

Makes 6 servings

NOTES : This is a good way to prepare chicken thighs and legs. The skewers make lively party hors doeuvres, with the salsa highlighting the sizzling chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.