Marinated Ginger Lime Chicken Thighs

Thanks to Chef Jason Folk for creating these delicious kabobs for a charity golf event hosted by Olive Us Oil & Vinegar Tasting Room and Gumtree Catering.  Shown here on the fabulous Mongolian Grill by Rupp Metal Works from Salmon Arm, B.C.!

2 pounds boneless, skinless chicken thighs;  cut into 1” cubes

Marinade:

1” piece fresh ginger, grated or minced

4 cloves garlic, minced or grated

1 teaspoon chili flakes

3 Tablespoons soya sauce

1/4 bunch cilantro, chopped

1/4 lime, juiced

5 Tablespoons Olive Us Honey Ginger White Balsamic  https://shop.oliveusoils.com/honey-ginger-white-balsamic.html

5 Tablespoons Olive Us Persian Lime Olive Oil https://shop.oliveusoils.com/persian-lime-olive-oil.html

Olive Us Thai Ginger Sea Salt, to finish (optional)  https://shop.oliveusoils.com/thai-ginger-salt.html

Directions:

Mix together all ingredients and toss with chicken.  Let marinade 12-24 hours.  Chicken can then be skewered and grilled on the BBQ.  Serve over Asian Coleslaw and sprinkle with Olive Us Thai Ginger Sea Salt before serving.

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