Marinade Ingredients


  • ½ cup Gustare Persian Lime Extra Virgin Olive Oil
  • 3 cloves garlic, pressed
  • 2 tbsp. fresh parsley, chopped
  • ½ tsp. dried oregano
  • Zest of 1 lime
  • 1 tsp. salt
  • ½ tsp. red pepper flakes



Combine all marinade ingredients in a large bowl. Transfer 2 tablespoons of the ensuing mixture to a separate bowl and whisk in the mayonnaise, lime juice and Honey-Ginger balsamic to create the aioli and chill until ready to serve. The aioli can be made ahead and refrigerated (covered) for a few days.



  • 3 tbsp. mayonnaise
  • 1 tbsp. fresh lime juice
  • 1 tbsp. Gustare Honey-Ginger Balsamic Vinegar
  • 1½ pounds boneless, skinless chicken breasts, trimmed of any excess fat



Pierce the chicken breasts all over with a fork and cut into 1½-inch cubes. Transfer to the bowl with the marinade. Toss the coat. Cover and refrigerate for 30 minutes.


Remove the chicken from the marinade and thread onto 4 skewers. Preheat grill for 15 minutes. Oil the grill to avoid sticking. Place skewers on grill and cook (covered for gas) for 10-15 minutes, turning once or twice. Transfer to serving platter and drizzle with the aioli. Enjoy!


Also, pre-soaked wooden skewers (for 45-60 minutes) or metal skewers

Serving Suggestion: Our Ginger Jasmine Rice is a delicious accompaniment.

Recipe Tags

#Main Course

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