1/2 cup fresh lime juice
1/2 cup light brown sugar
3 tablespoons of Lucero Persian Lime Olive Oil
4 garlic cloves, chopped
1 tablespoon of chopped oregano
1 tablespoon of kosher salt
3 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
1/2 cup Little Thief Tequila Jalapeno Kiss Mustard
1/4 cup honey
1 tablespoon fresh lime juice
In a large bowl, combine lime juice, brown sugar, Persian Lime olive oil, garlic, oregano and salt. Add the chicken, toss to coat, cover and refrigerate for 1 hour.
In a seperate mixing bowl add Tequila Jalapeno Kiss Mustard, honey, lime juice, mix together and seperate half into a small bowl for serving.
Soak 24 bamboo skewers in water for 30 minutes. Light a grill. Thread chicken onto the top third of the skewers; grill over moderate heat, turning, until golden browned and almost cooked, 8 minutes. Brush the chicken with the reserved 1/2 of the mustard and grill until glazed and cooked through. Serve the skewers with the remaining mustard.