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The chicken is a tangy treat that will bring tropical flavor to any occasion, and it is complemented by the sweet heat of the Chili Sauce. This recipe is particularly versatile because the Key Lime Marinade is excellent for any kind of poultry or fish, while the Chili Arbol Sauce makes an excellent "hot sauce" for almost any dish.

Yield: Approx. 1 quart each, Marinade and Chili Arbol Sauce, 200 chicken skewers (serves 75-100 people)

Marinade Ingredients:
10 ea Garlic cloves, minced
2 ea Shallots, chopped
12 Arbol Chilies (stemmed, seeded, toasted)
1 C Key Lime Juice
1 C Sugar
2 Bunches cilantro, chopped
2 C Vegetable oil
Salt to taste

Marinade Method:
*Puree first set of ingredients in food processor until smooth. Scrape down sides of bowl as necessary.
*Gradually add vegetable oil with food processor running.

Chicken Ingredients:
10# of 1oz Chicken Tenderloin or Thigh Pieces

Chicken Method:
*Toss chicken with marinade and skewer up to 24 hours in advance of use.
*Grill until none of the meat is pink, or bake in 350-degree oven for approx. 5 min.

Chili Arbol Sauce Ingredients:
3 C Champagne vinegar
1/2 C H2O
12 ea Arbol Chilies (stemmed, seeded, toasted)
4 ea Roasted red peppers (seeded, peeled, stemmed)
2 ea Garlic cloves, minced
2 ea Shallots, diced
1 C Sugar
Salt to taste

Chili Arbol Sauce Method:
*Place all ingredients in saucepan and simmer on medium heat until reduced by 1/3.
*Puree in blender.

To Serve:
Drizzle chicken skewers with Chili Arbol Sauce and serve, or use Arbol Sauce for dipping.

Tip:
Use chicken thighs (shown in above photo) instead of tenderloin for a more tender meat. Plus thighs are easier to cook for a big crowd--it's hard to overcook them and they are easy to grill.

This tantalizing appetizer was made available by my good friend Ivan Rekosh, owner of Zocalo Restaurant in Charlottesville, Virginia (www.zocalo-restaurant.com). Bon Appetit!