Chicken Recipes - Chicken Spiedies Recipes

Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons garlic — minced or to taste
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts boneless/skinless (cut 1×1″ squares)

Appetizer Sauce
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic — mince
2 teaspoons dried tarragon
1/2 cup pineapple juice

Vegetables:
3 large red bell peppers — 1/2×1″ (72 strips)
2 large green bell peppers — 1/2×1″ (48 strips)
1 large yellow onion — 1/2×1″ (96 strips)

24 8″ bamboo skewers — soak in water in the refrigerator overnight.

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing
bowl and mix thoroughly until the sugar and salt are completely dissolved.
Pound the chicken breast between sheets of waxed paper until an even
thickness of 3/16″ overall. Cut the chicken breast meat into 1″ squares and
add to the marinade, covering completely. Allow to marinate for 2 hours,
refrigerated. Remove from the marinade after 2 hours and drain.

SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken
(folded into “C” shape on the skewer), green bell pepper, onion, chicken,
alternately, finishing with a red pepper strip after the 4th piece of
chicken on each skewer. Spread the skewered items out on each skewer, so
they will cook quickly. Place the Spiedies on a grill or a griddle and
cook approximately 1 minute per side, turning 4 times. Adjust the timing
according to your equipment’s heat output. Serve immediately, 4 per quest,
with dipping sauce, about 1/4 c per serving.

SAUCE- Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors. Serve cold.