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


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

5 Tablespoons Olive Us Persian Lime Olive Oil

Olive Us Thai Ginger Sea Salt, to finish (optional)


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.