Garlic Isle Thai Grilled Chicken
2 lbs. boneless, skinless chicken thighs
Garlic Isle Thai Marinade (see below)
Salt and freshly ground black pepper
Cucumber cut into strips
GARLIC ISLE THAI MARINADE:
1 tsp. ground pepper
1 tsp. ground cumin
2 Tbsp. sugar
1 Tbsp. paprika
½ inch piece ginger root, chopped
4 cloves garlic, minced
½ oz. cilantro, finely chopped
3 Tbsp. Oils of Aloha Garlic Isle Macadamia Oil Score chicken pieces lightly on each side to allow the marinade to penetrate. Combine the ingredients for the marinade. Spread the marinade over the chicken and refrigerate for 6 hours or overnight. Cook the chicken on a medium hot barbecue for 15 to 20 minutes, basting with the marinade and turning once. Arrange on a bed of lettuce and garnish with cucumber, green onions and limes, if desired. Makes 6 servings.
For the Marinade:
Combine all ingredients and blend well.