Chicken Spiedie

Chicken Spiedie

Marinade:

1/2 cup olive oil

2 garlic cloves, finely minced

2 tsps dried basil

1/2 tsp dried oregano

grated zest of a small lemon

1 TBS lemon juice, or to taste**

Salt and Pepper to taste

1/2 tsp red pepper flakes

Sauce:

3-4 TBS mayonnaise

1 TBS red wine vinegar

2 TBS of reserved marinade( from above)

1 tsp sugar

Meat:

1.5 lbs (or 4) boneless, skinless chicken breasts

Bread:

sub rolls, slit and toasted on the inside

Make the Marinade:

In a large bowl, combine oil, garlic, basil, oregano, lemon juice( or omit if using it in the spiedie sauce instead), lemon zest, salt, pepper, and pepper flakes. Whisk to fully combine. Transfer 2 tablespoons oil mixture to separate smaller bowl.

Make the Spiedie Sauce:

To the 2 tablespoons of reserved marinade, add the mayonnaise, vinegar and sugar. Whisk until fully combined and refrigerate until ready to use.

Marinate the Chicken:

Prick chicken breasts all over with fork, cut into 1 and 1/2 inch chunks, and transfer to bowl with remaining oil marinade mixture. Refrigerate for 30 minutes... or up to 3 hours.

Grill the Chicken: Remove chicken from marinade and thread onto wooden or metal skewers. 

Grill chicken over a hot fire or in a grill pan. Grill on one side, turning every so often until lightly charred and cooked through...this should take about 10- 15 minutes. Try not to overcook the chicken. You can grill the sub rolls for a a minute or so... just to toast the inside and get a few grill marks. Transfer chicken to sub rolls, remove skewers, and drizzle with mayonnaise mixture.

Found on Pinterest.  This was good...not great, but good.  Probably wouldn't make it again though.