Ingredients
Yield: 12 Skewers
1 pound Chicken (breast cut 3″ by 1/4″) or chicken tenders

Marinade:
3 oz – Achiote (14 oz)
2 TBSP – freshly chopped garlic
2 – 2 serrano chiles, seeded and chopped
1/2 Cup – Frozen Orange Juice Concentrate
3 oz – red wine vinegar
2 TBSP- worscesteshire sauce
Salt and Pepper to taste

Instructions:
1. Combine all ingredients for the marinade and marinade the chicken at least 24 hours.

Spicy Island Mojo
1 cup – Jerk Paste
2 oz. – Honey
2 cups – Salad Oil
8 oz – fresh lime juice
salt to taste

Instructions
1. In a blender puree the jerk paste honey.
2. With the motor running add the canola oil in a slow, steady stream.
3. With the motor still running add the lime juice in a slow steady stream.
4. Season with salt to taste

For Pick Up:
Have chicken skewered
Grill 3 brochettes to order
Serve with cantaloupe – jicama salad (batonets of jicama and cantaloupe with mint chiffonade

Alternate use for passing at a reception:
Skewer the chicken, and grill to order
Drizzle with the mojo.
Stick the skewers into a jicama half.

Tags: Janos and J-Bar