Asian Chicken Skewers with Mango Chutney
½ c. cilantro leaves
¼ c. Olio Chipotle Olive Oil
1Tbsp. Asian hot chili sauce, such as Sriracha
1 Tbsp. light brown sugar
2 tsp. soy sauce
2 cloves garlic, smashed
Fresh ginger, peeled, roughly chopped (2” piece)
1 small onion, roughly chopped
Olio Himalayan Pink Sea Salt
2 lbs. boneless, skinless chicken breast, cut into 1” cubes
4-inch wooden skewers
1. In a Ziploc bag, combine cilantro, Olio Chipotle Olive Oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and ½ tsp. salt in a mini food processor until smooth.
2. Cover cubed chicken with mixture and marinate in the refrigerator 1-2 hours. Remove the chicken from the bag and discard the marinate.
3. Preheat a grill or grill pan over medium-high heat. (or spread on a sheet tray and roast in oven at 375 degrees F). Cook the chicken, turning once, until charred and cooked through, 4-6 minutes per side.
4. Thread 2-3 pieces of chicken onto each skewer. Serve with Mango Chutney dipping sauce.