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Thursday, April 15, 2010

Chicken Spiedies

I literally have a pile about 3 feet high of recipes I want to try but with all of the activities going on lately it's hard to find time to sit down to eat dinner, let alone actually cook something. This recipe finally made an appearance a few nights ago with great results. The chicken does require marinating but only for a short 30 minutes and because it's cubed before grilling it cooks up really quickly. I loved this new twist on chicken sandwiches. Juicy, marinated chicken grilled to perfection and topped with a tangy and light mayo vinaigrette dressing. I served mine with some chips and a green salad. If you want your sandwich to be extra delicious, serve with these rolls, toasted.

Chicken Spiedies
Serves 6
You will need six 12-inch metal skewers here. To prevent sticking, preheat the grill, covered, for 15 minutes (5 minutes if using charcoal) and scrape and oil the cooking grates before grilling. I used a grill basket instead of skewers and it turned out fabulous!
1/2 cup olive oil
2 garlic cloves , minced
2 tablespoons finely chopped fresh basil
1/2 teaspoon dried oregano
2 teaspoons grated zest plus 1 tablespoon juice from 1 lemon
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
6 (6-inch) sub rolls , slit partially open lengthwise
1. MAKE SAUCES Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. (Sauces can be refrigerated, covered, for 2 days.)
2. PREP CHICKEN Prick chicken breasts all over with fork, cut into 1¼-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
3. GRILL CHICKEN Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Transfer chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture. Serve.
Posted by: Sallie

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Tiffany said...

These originated right around the corner from me! A secret though is that they are better marinated for days!! Ans swordfish spiedies are the best!

My Sister's Kitchen said...

Thanks for the tip. I am going to try it next time and see if it makes a difference! I bet swordfish would be fabulous!

Nabia said...

This looks good! Kinda reminds me of a Shawerma sandwich :-)

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