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Olive Garden Chicken Spiedies
Author/Submitted by:
Servings: 8
Categories:
Appetizers
/
Chicken
/
Low-Carb
Ingredients: 1/4
cup
Olive oil 1/4
cup
Red wine vinegar 2
teaspoons
Sugar 10
milliliters
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
Skinless boneless chicken breasts,
cut 1x1" squares
1
cup
Mayonnaise 2
teaspoons
Dijon mustard 1
teaspoon
Garlic,
minced
2
teaspoons
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
24
8"
bamboo skewers,
soaked in the fridge overnight
Directions:
1.
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 paper 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.
2.
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.
3.
SAUCE-Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors. Serve cold.
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