Cooking Instructions
- If you use wooden skewers, soak them in a tall glass of water for about an hour before you thread chicken on them. This helps prevent skewers from burning while chicken is on the grill.
- Cut chicken into chunks and mince garlic. In a zip-lock bag, combine chicken, garlic, cilantro, lime juice, Cilantro and Roasted Onion Olive Oil, and salt and pepper to taste. Flip bag a few times and let marinade at least 30 minutes or longer in the refrigerator.
- Heat an outdoor grill to medium-high heat.
- Remove chicken from the marinade. Discard the marinade. Thread the chicken onto the skewers being sure not to pack the meat together so tightly that the chicken will cook unevenly.
- Char on one side, then turn until the meat is charred on the other side. Reduce heat and continue cooking until done, turning to brown the meat evenly.
- Serve on a bed of rice, cous cous, or other grain if desired.
- 4 Tbsp VS Cilantro and Roasted Onion Olive Oil
- 4-6 wooden skewers
- 2-3 large cloves of garlic
- 2 boneless, skinless chicken thighs or breasts
- 1 Tbsp chopped, fresh cilantro
- 2 Tbsp fresh lime juice
- Pink Himalayan Sea Salt and pepper to taste
Ingredients
| Quantity | Measurement | Title |
|---|---|---|
| 2 | tablespoon(s) | Fresh Lime Juice |
| 1 | tablespoon(s) | Fresh Cilantro (chopped) |
| 4 | tablespoon(s) | Vita Sana Cilantro and Roasted Onion Olive Oil |
| 2 | total | Boneless, Skinless Chicken Thighs (or Breasts) |
| 4 to 6 | total | Wooden Skewers |
| 2 to 3 | large | Garlic Clove(s) |
| 1 | to taste | Fresh Ground Black Pepper |
| 1 | to taste | Pink Himalayan Sea Salt |
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