Chicken Speidies Recipe 455

" LUPO'S " CHICKEN SPIEDIES

Steps:

• Dice chicken breasts into 1" cubes.
• Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don't think this is necessary).
• Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will 'chemically' cook the meat partially).
• Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they're already partially cooked by the marinade).
• Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers.
• Enjoy!

CHICKEN SPIEDIES (MARINATED CHICKEN ON A BUN)

Steps:

• In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.
• Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.
• Heat a grill until it is so hot you (almost) can't look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.
• To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don't use any toppings, as it's meant to be eaten, in my book (which this literally is).

GRILLED CHICKEN SPIEDIES

Steps:

• Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
• Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
• Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
• Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.

CHICKEN SPIEDIES

Steps:

• Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.
• Preheat grill to high.
• Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.
• Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instantread thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.
• Remove the chicken from the skewers and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.

CHICKEN SPIEDIE

Steps:

• Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the spiedie marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
• Remove the chicken from the marinade and place the chicken on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
• Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.

CHICKEN SPIEDIE

Steps:

• Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
• Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
• Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.

CHICKEN SPEIDIES RECIPE - (4.5/5)

Steps:

• 1. Combine the wine, vinegar, and oil in a medium non reactive bowl. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. 2. If you are using wooden skewers, place them in cold water to cover for at least 1 hour. Remove the skewers from the water just before you are ready to use them. 3. Two hours before you are ready to grill, place the poultry in a shallow glass dish. Pour the speidie sauce over the top. Cover with plastic wrap and refrigerate for at least 2 hours, turning occasionally. 4. Preheat the grill. Oil the grill rack. 5. Thread the poultry cubes onto skewers,If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning. Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of donenes

SPEIDIES

Steps:

• 1. Combine the wine, vinegar, and oil in a medium bowl or other nonreactive container. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and white pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. (The marinade can be covered and refrigerated for up to 1 week.
• 2. If you are using wooden skewers, place them in cold water to cover for at least 1 hour. Remove the skewers from the water just before you are ready to use them.
• 3. One to two hours before you are ready to grill, place the poultry or meat in a shallow nonreactive container. Pour the speidie sauce over the top. Cover with plastic wrap and refrigerate for up to 2 hours, turning occasionally. If using the vegetables, add them to the marinade with the meat about 15 minutes before you are ready to grill.
• 4. Preheat the grill. Oil the grill rack.
• 5. Thread the poultry or meat cubes (and vegetables, if using) onto skewers, (alternating poultry or meat with the vegetables, if using, and beginning and ending with poultry or meat.) If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning. Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of doneness (and the vegetables are crisp-tender.) Serve hot off the grill, with toasted pita bread, if desired.

CHICKEN SPIEDIES RECIPE - (4/5)

Steps:

• Cut chicken breasts into generous bite-sized pieces. Place in gallon-sized Ziploc bag to marinade in the entire bottle of spiedie sauce. Let sit in refrigerator, at least overnight and up to 3 days, until ready to cook. The longer the chicken marinades, the more intense the flavor will be. Cut veggies into generous bite-sized pieces (tomatoes can remain whole). Chicken and veggies can be skewered onto kebabs for grilling (order: chicken-onion-mushroom-tomato-pepper), or cooked together on the stovetop in a saute pan (no skewers necessary). Preheat grill or saute pan to high heat. TO SAUTE INSIDE: Pour a shallow coating of olive oil into saute pan. Place chicken into pan, then add veggies. Multiple rounds of cooking may be necessary due to pan size; therefore, add a handful of chicken, followed by a handful of all veggies until the bottom of the pan is completely covered. Do not fill pan all the way to the rim, as it will be difficult to stir during cooking without spilling pieces. Move the chicken and veggies around the pan and flip occasionally until sides are visibly browned. The veggies should release water and shrink slightly during cooking, which may create a pool of liquid on the bottom of the pan. If this happens, drain the pan by either pouring the liquid out or dumping the chicken/veggies through a strainer, and continue cooking once the pan liquid has been emptied. Be sure the scrape the bottom of the pan, as the chicken and veggies - especially the onions - will stick to the pan during cooking. If onions burn to black, it's okay! Still edible. Once the chicken and veggies are browned on all sides (some sides may even be slightly burned), dump the chicken/veggies into a bowl for serving. Follow with any additional rounds of cooking and stir all rounds of finished chicken/veggies together in serving bowl until all chicken and veggies have been cooked. TO GRILL OUTSIDE: Place kebabs directly onto grill racks, turning occasionally as chicken becomes visibly browned on downward facing side. Kebabs should be turned onto all four sides to ensure even cooking. Remove when all sides are browned. Edges may be slightly burned, which is completely okay.

OLIVE GARDEN CHICKEN SPEIDIES

Steps:

• To make the chicken 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 breasts between sheets of waxed paper until an even thickness of 3/16" overall. Cut the chicken into 1" squares and add to the marinade, covering completely. Allow to marinade for 2 hours, refrigerated. Remove from marinade after 2 hours and drain.
• To make appetizer sauce - Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. Serve cold.
• Assembly of speidies - Wash the bell peppers and cut into specified sizes to ensure proper cooking. Cut the onions into specified sizes and separate them into individual layers. Assembe speidies in the following order: red bell pepper, onion, chicken (fold into a C shape on the skewer), green bell pepper, onion, chicken (C shape) 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.
• Grilling the speidies - Place the speidies on the grill or griddle and cook approxiamtely 1 minute per side, turning 4 times to cook each side. Adjust the cooking time according to your equipments heat output.
• Serve immediately with dipping sauce about 1/4 c per serving.
• 1 serving is 4 skewers.