1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoon sugar
10 garlic; mince
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 lb chicken breasts; bone, skin - cut 1x1 squa
1 appetizer sauce
2 teaspoon dijon mustard
1 teaspoon garlic; mince
2 teaspoon dried tarragon
1/2 cup pineapple juice
3 large red bell peppers; 1/2x1 - 72 strips
2 large green bell peppers; 1/2x1 - 48 strips
1 large yellow onion; 1/2x1; - 96 strips
24 8 bamboo skewers; soak in - the fridge over
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 1/4 c per serving.
SAUCE-Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.
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