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Chicken Skewers with Thai Peanut Lime Sauce

Sauce Ingredients:

1⁄2 cup smooth peanut butter
1⁄4 cup low sodium soy sauce
1⁄4 cup unsweetened almond or coconut milk
1 tsp fish sauce
2 tsp Persian Lime Olive Oil
2 tbsp rice vinegar
1-2 tsp Sriracha sauce, or more to taste
3 tbsp brown sugar
3 tbsp water

Chicken Strips:

1 lb. chicken breast, cut into strips
2 tbsp Cilantro Roasted Onion Olive Oil
2 tbsp  Coconut Balsamic Vinegar
1⁄2 tsp salt
1⁄4 tsp black pepper
Bamboo skewers


Sauce – Combine all ingredients in a medium saucepan and heat on medium-low, stirring frequently until peanut butter melts and all ingredients blend together. Consistency should be a smooth even-colored sauce. Use additional water or milk as needed to thin sauce. Use as a glaze for chicken or quick rice noodle sauce. Chicken – Soak bamboo skewers in water (to prevent burning while cooking). Marinate chicken strips with Cilantro Roasted Onion Olive Oil and Coconut Balsamic for a minimum of 1 hour. Thread chicken onto bamboo skewers and line on a sheet pan. You can bake in a 375-degree oven, for approximately 35 minutes or grill over medium heat for 12-15 minutes.

3 Tbs. Big Horn Persian Lime Olive Oil
2 Tbs. Big Horn Coconut Balsamic Vinegar
1 Tbs. yogurt
1 small shallot, finely chopped
Sea salt and black pepper
3 celery stalks, thinly shaved
1/4 celery leaves
1 small bunch baby arugula, torn
2 Tbs. chopped pitted green olives

In a bowl, stir together shallot, yogurt, olive oil, balsamic vinegar, salt and pepper. Add celery stalks, celery leaves and arugula. Toss in green olives and mix well.

Optionally, serve with shrimp on top!

1 Tbs. Big Horn Garlic Olive Oil
1 Tbs. Big Horn Grapefruit Balsamic Vinegar
1/2 lb. uncooked shrimp, peeled and deveined

Heat garlic olive oil in a pan, toss in shrimp and cook until pink. Stir in grapefruit balsamic vinegar & cook a tad more. Serve on salad!

1 lb. uncooked deveined shrimp
4 tbs. Big Horn Persian Lime olive oil
4 tbs. Big Horn Coconut balsamic vinegar
Lime Fresca sea salt to taste

Soak skewers in water for about 15 minutes.
Combine shrimp with Big Horn Persian Lime olive oil; let sit for about 10 minutes. Skewer shrimp and grill about 3-5 minutes on each side. Brush with Coconut balsamic vinegar often. Sprinkle with lime fresca sea salt and serve.