Chicken Spiedies Recipe

Chicken Spiedini with Garlic Butter Sauce Marcellina In Cucina

WebJan 5, 2023 · Prepare the marinade by whisking together olive oil, lemon juice, minced garlic, parsley, and red pepper flakes in a small bowl. Set aside. Cut the chicken breast …

Rating: 5/5(40)

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Marinated Chicken Spiedies Jo Cooks

WebMay 26, 2023 · Clean and oil the grill. Cut the rolls lengthwise and brush the inside of the roll generously with butter. Thread the chicken on 4 …

Rating: 4.7/5(45)
1. Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.
2. In a small bowl whisk together the marinade ingredients. Place the chicken in a ziploc bag and pour the marinade over the chicken, seal the bag, toss to combine. Refrigerate for at least 2 hours up to overnight.

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Chicken Spiedies EatingWell

WebApr 18, 2024 · Grill the chicken, flipping often, until charred on all sides and an instantread thermometer registers 160 degrees F, 8 to 10 minutes. …

1. 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.
2. Preheat grill to high.
3. Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.
4. 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.

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Fast and Easy Chicken Spiedie Sandwiches Mel's …

WebJan 21, 2010 · Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to …

1. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days.
2. Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
3. Remove chicken from marinade and thread onto skewers, about 5 pieces per skewer. You can use either metal or wood skewers, but if you are using wood, soak them in water for 15-20 minutes before using on an outdoor grill to avoid burning. I used wood skewers on my indoor grill pan without soaking and it worked just fine. Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice. You can use an outdoor grill (either gas or charcoal), your oven broiler or an indoor grill pan to do the job. Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.

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