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MARINADE:
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
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, 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
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.
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.
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
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, 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
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.
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.
