Olive Garden's Chicken Spiedies

Serving Size: 6

=== MARINADE ===
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
1 garlic clove -- minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds boneless skinless chicken breasts -- cut 1" by 1" squares
1 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon minced garlic
2 teaspoons dried tarragon
1/2 cup pineapple juice
3 large red bell peppers -- cut into 72 strips about 1/2" by 1" each
2 large green bell peppers -- cut into 48 strips about 1/2" by 1" each
1 large yellow onion -- cut into 96 strips about 1/2" by 1" each
24 eight-inch bamboo skewers -- soaked in water overnight

Cooking Directions:
For the 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-inch overall. Cut the chicken breast meat into 1-inch squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

For the 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 cup per serving.

For the Sauce; mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.

This recipe yields 6 servings.

1 comment:

Anonymous said...

They aren't true spiedi's if you add bell pepper and onion to the skewer