Olive Garden Chicken Spiedies
Try grilling up these juicy chicken skewers in marinade. Olive Garden Chicken Spiedies are made with red peppers, green peppers, and yellow onion, so hot off the grill they make a marvelous, colorful, editable display.
Chilling Time2 hr
Ingredients
- Marinade:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoon granulated sugar
- 10 garlic cloves, minced
- 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 pound chicken breast, boned, skinned, cut into 1-inch squares
- Appetizer Sauce:
- 1 cup mayonnaise
- 2 teaspoon Dijon mustard
- 1 teaspoon garlic, minced
- 2 teaspoon dried tarragon
- 1/2 cup pineapple juice
- Vegetables:
- 3 large red bell peppers, sliced .5 inch strips
- 2 large green peppers, sliced .5 inch strips
- 1 large yellow onion, sliced .5 inch strips
- 24 (8-inch) bamboo skewers, soaked in water in the refrigerator overnight
Instructions
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 wax paper 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.
Appetizer Sauce:
- Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.
Grilling:
- Assemble Spiedies 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 guest, with dipping sauce, about 1/4 cup per serving.