Ginger Lime Chicken Skewers ingredient (oil) question

JM3

I just got back from the store. I discovered I have no peanut or vegetable oil. Can I use EVOO or will that flavor conflict too much with the ginger and other ingredients?[p]Can't wait to it this later today. The marinade smells awesome. I'm out of Tsunami so I used Jamaican Firewalk. That will kick the heat up but I was thinking of adding some cayenne pepper flakes so this will work.[p]
John

YB

JM3,
I cooked ginger lime chicken thighs with the skin removed last week and used EVOO with raging river and they turned out great.
Larry

GrillMeister

JM3,[p]I used EVOO the first two times and they turned out great. I used peanut oil last Friday and it was FANTASTIC.[p]Go ahead with the EVOO, but be sure to get some Peanut oil for the next batch. Fresh Ginger is a must too.[p]Cheers,[p]GM

YB

GrillMeister,
Good advise Ed and make sure you chop the ginger and not grate it.
Larry

JM3

GrillMeister,[p]I got the fresh ginger. Just put the chicken in the marindae. Pictures later today...[p]
John

Sandbagger

<p />JM3, I just finished these ginger kabobs for lunch, along with cracker barrel hash brown casserole and apple sauce. I added a little soy sauce for added flavor and cooked on a raised grid with a chunk of hickory for smoke. Good stuff......T

GrillMeister

YB,[p]Yep. I learned that the hard way.

Unknown

<p />JM3,
I am lucky enough to live 5 miles from the only place in Arizona that presses olive oil in house! The Mexican Lime Olive Oil would be great on this recipe... or the Blood Orange.

[ul][li]Queen Creek Olive Mill[/ul]

clausenk

YB,[p]Why chop rather than grate?[p]Thanks,[p]Clausen

GrillMeister

clausenk,[p]Grating turns fresh Ginger to mush. It' really hard to measure out a Tablespoon of mush.