Grilled Chicken Spiedies with Tarragon Pineapple Sauce
Ingredients
Marinade:
- 1/4 cup Olive oil
- 1/4 cup Red wine vinegar
- 2 teaspoons Sugar
- 10 cloves Garlic 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 pounds Chicken breasts boneless and skinless, cut into 1×1″ squares
Appetizer Sauce:
- 1 cup Mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon Garlic minced
- 2 teaspoons Dried tarragon
- 1/2 cup Pineapple juice
Vegetables:
- 3 large Red bell peppers cut into 1/2×1″ strips (72 strips)
- 2 large Green bell peppers cut into 1/2×1″ strips (48 strips)
- 1 large Yellow onion cut into 1/2×1″ strips (96 strips)
- 24 8 ” bamboo skewers soaked in the fridge overnight
Instructions
Marinade:
- In a non-aluminum mixing bowl, combine all marinade ingredients except for the chicken.
- Mix thoroughly until sugar and salt are dissolved.
- Pound the chicken breasts between sheets of waxed paper until an even thickness of 3/16″ overall.
- Cut the chicken breast meat into 1″ squares and add them to the marinade, ensuring they are covered completely.
- Allow the chicken to marinate for 2 hours in the refrigerator.
- After 2 hours, remove from the marinade and drain.
Spiedies:
- Assemble the skewers in the following order: red bell pepper, onion, chicken (folded into a “C” shape on the skewer), green bell pepper, onion, chicken, alternately.
- Finish with a red pepper strip after the 4th piece of chicken on each skewer.
- Spread the skewered items out on each skewer to cook quickly.
- Place the Spiedies on a grill or griddle and cook for approximately 1 minute per side, turning 4 times.
- Adjust the timing according to your equipment’s heat output.
- Serve immediately, 4 per guest, with the dipping sauce.
Appetizer Sauce:
- Mix all sauce ingredients together just until blended.
- Chill the sauce for 1 to 2 hours to blend flavors.
Notes & Wine Advice
Serve cold.
Enjoy your Grilled Chicken Spiedies with Tarragon Pineapple Sauce!