RecipesBarbecue Grilled Chicken Spiedies
Marinade
1/4 c Olive oil
1/4 c Red wine vinegar
2 ts Sugar
10 Garlic -- mince
1 t Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried tarragon
1/2 ts Dried oregano
1 1/2 lb Chicken breasts bone, skin - cut into 1x1" squares
Appetizer sauce
1 c Mayonnaise
2 ts Dijon mustard
1 t Garlic -- mince
2 ts Dried tarragon
1/2 c Pineapple juice
Vegetables
3 lg Red bell peppers -- 1/2x1" -- 72 strips
2 lg Green bell peppers -- 1/2x1" -- 48 strips
1 lg Yellow onion -- 1/2x1" -- 96 strips
24 8" bamboo skewers soak inthe fridge over-night
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 peper 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 barbecue 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 1/4c per serving.
SAUCE-Mix all ingredients together just until blended. Chill 1 to 2
hours to blend flavors. Serve cold and enjoy these delicious chicken skewers.