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Ingredientes
- 11/2 c. fresh lime juice - (12 limes)
- 3 x garlic cloves chopped
- 2 tsp achiote paste
- 1 tsp dry oregano leaves
- 1 tsp grnd cumin
- Salt to taste
- Freshly-grnd black pepper to taste
- 11/2 lb skinless boneless chicken thigh meat cut 1" pcs
- 2 x jalapeno chilies
- 1 jar guava shells in syrup - (20 ounce) strained, and
- shells pureed
- 5 Tbsp. syrup from guava shells
- 1 Tbsp. minced fresh cilantro
Direcciones
- Blend 1 c. lime juice, garlic, achiote paste, oregano, and cumin in processor till smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add in chicken; stir to coat. Cover and chill chicken overnight.
- Preheat oven to 400 degrees. Place chilies on small baking sheet. Roast till soft, about 20 min. Stem and seed chilies. Transfer chilies to processor. Add in pureed guava, reserved guava syrup, cilantro, and remaining 1/2 c. lime juice. Process till smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
- Prepare barbecue (medium-high heat). Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill till chicken is cooked, turning once, about 7 min. Serve, passing guava sauce separately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 12 servings | |
| Calories 406 | |
| Calories from Fat 230 | 57% |
| Total Fat 25.55g | 32% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.36g | |
| Cholesterol 138mg | 46% |
| Sodium 141mg | 6% |
| Potassium 459mg | 13% |
| Total Carbs 16.5g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.66g | 4% |
| Protein 29.04g | 46% |
