Zesty Carrot Glazed Mini Chicken Skewers with Carrot Jam
1lb boneless skinless chicken thighs, cut to 2” pieces
2 tablespoons minced green onion
2 tablespoons soy sauce
2 tablespoons dry white wine
2 tablespoons minced garlic
2 tablespoons lemon juice OR orange juice
1 teaspoon freshly minced ginger
1 teaspoon lemon zest
1/2 cup Jammy Yummy carrot jam
Combine everything except the chicken.
Reserve 1/4 cup of marinade and set aside.
Put the chicken thigh pieces in the remaining marinade and refrigerate for at least 4 hours.
Thread the chicken on some skewers, for each skewer about 3 pieces of chicken.
Cook the skewers on a griddle for 5 minutes on each side, flipping once and basting with the reserved carrot jam marinade.
Once skewers are done, garnish with cilantro and orange wedges and serve.