Achiote Chicken Skewers with Guava Sauce

1 1/2 cup fresh lime juice (12 limes)
3 garlic cloves minced
2 tsp achiote paste
1 tsp dried oregano leaves
1 tsp ground cumin
Salt to taste
Freshly-ground black pepper to taste
1 1/2 lb skinless boneless chicken thigh meat cut 1 pieces
2 jalapeno chilies
1 jar guava shells in syrup - (20 oz) strained, and shells pureed
5 tbsp syrup from guava shells
1 tbsp chopped fresh cilantro

Blend 1 cup lime juice, garlic, achiote paste, oregano, and cumin in processor until smooth. Season marinade to taste with salt and pepper. Place marinade in medium bowl. Add chicken; stir to coat. Cover and refrigerate chicken overnight.

Preheat oven to 400 degrees.

Place chilies on small baking sheet. Roast until soft, about 20 minutes. Stem and seed chilies.

Transfer chilies to processor. Add pureed guava, reserved guava syrup, cilantro, and remaining 1/2 cup lime juice. Process until smooth. Season sauce to taste with salt and pepper. Transfer to medium bowl. (Sauce can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Prepare barbecue (medium-high heat).

Remove chicken from marinade. Divide chicken among 8 eight-inch metal skewers. Grill until chicken is cooked, turning once, about 7 minutes. Serve, passing guava sauce separately.

Servings: 4