Olive garden chicken spiedies
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| Marinade | ||
| ¼ | cup | Olive oil |
| ¼ | cup | Red wine vinegar |
| 2 | teaspoons | Sugar |
| 10 | Garlic; mince | |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Dried tarragon |
| ½ | teaspoon | Dried oregano |
| 1½ | pounds | Chicken breasts; bone, skin cut 1x1\" squares |
| Appetizer sauce | ||
| 1 | cup | Mayonnaise |
| 2 | teaspoons | Dijon mustard |
| 1 | teaspoon | Garlic; mince |
| 2 | teaspoons | Dried tarragon |
| ½ | cup | Pineapple juice |
| Vegetables | ||
| 3 | larges | Red bell peppers; 1/2x1\" 72 strips |
| 2 | larges | Green bell peppers; 1/2x1\" 48 strips |
| 1 | large | Yellow onion; 1/2x1\"; 96 strips |
| 24 | 8\" bamboo skewers; soak in the fridge over-night. | |
Directions
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 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 ¼ c per serving.
SAUCE-Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold. Source: The Olive Garden.