Ingredients
1/4
cup extra-virgin olive oil
1
cup freshly squeezed orange juice
1/4
cup fresh thyme sprigs
1
(2-inch) piece fresh ginger, peeled
2
pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
3
tbsp freshly squeezed lime juice
1
English cucumber, diced
Directions
2.
In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.
3.
Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
4.
Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.
6.
In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.
Columbus Restaurants
