Chicken Spiedies

By melissaf

Ingredients

• 1/2 1/2 1/2 cup olive oil
• 2 2 2 garlic cloves, minced
• 2 2 2 tablespoons finely chopped fresh basil
• 1/2 1/2 1/2 teaspoon dried oregano
• 2 2 1 1 grated zest plus 1 tablespoon juice from 1 lemon
• 1 1 1 teaspoon salt
• 1/2 1/2 1/2 teaspoon pepper
• 1/4 1/4 1/4 teaspoon red pepper flakes
• 3 3 3 tablespoons mayonnaise
• 1 1 1 tablespoon red wine vinegar
• 4 4 1 1/2 skinless chicken breasts (about 1 1/2 pounds)
• 6 6 6 (6-inch) sub rolls, slit partially open lengthwise

Details

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

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.

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.)

Following photos 1 to 3, 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.

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.

To expose more surface area to the marinade, cut the chicken into 1 1/4-inch cubes.

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