Olive Garden Chicken Spiedies Recipe
For Marinade:
1 1/2 pound boneless & skinless Chicken breasts, sliced into 1×1-inch squares
1/4 cup Olive oil
1/2 tsp. Dried oregano
1/4 cup Red wine vinegar
1/2 tsp. Dried tarragon
1/2 tsp. Pepper
2 tsps. Sugar
10 minced Garlic
1 tsp. Dijon mustard
1/2 tsp. Salt
For Appetizer sauce:
1/2 cup Pineapple juice
1 cup Mayonnaise
2 tsps. Dried tarragon
2 tsps. Dijon mustard
1 tsp. minced Garlic
For Vegetables:
1 big Yellow onion, cut into 1/2×1-inch strips (about 96 pieces)
2 big Green bell peppers, cut into 1/2×1-inch strips (about 48 pieces)
3 big Red bell peppers, cut into 1/2×1-inch strips (about 72 pieces)
24 pcs. 8-inch skewers (bamboo), soaked overnight inside the refrigerator
To make the marinade: Combine all the ingredients aside from chicken into a bowl then blend them well until salt & sugar are dissolved completely. Pound chicken breasts in sheets of wax paper until there is an even thickness of around 3/16-inch all over.
Slice the breasts in 1-inch squares then add it to marinade and be sure to evenly coat chicken meat then let it marinate for about 2 hrs inside the refrigerator and after 2 hrs. drain off marinade.
To make the spiedies: Just assemble the ingredients in order; red bell peppers, the onions, squared chicken pieces, alternately and finish it with a red bell pepper after you place the fourth pc. of chicken on each bamboo skewer (place them in a “C” shape on your skewer).
Put the assembled pieces onto a griddle or grill then cook 1 min. each side and turn it four times. The cooking time is really dependent on the amount of heat coming from out of your griddle or grill so just adjust it.
To make the sauce: Just combine all the ingredients then mix well & chill it for 1-2 hrs for the flavors to really blend and serve it cold together with the spiedies. Serve 4 skewers per guest together with 1/4 cup of the sauce.
