This treasure was found on http://www.mysisterskitchen2009.blogspot.com/. When I saw it a couple of weeks ago I knew it was a recipe that needed to be tried. You do need to plan ahead, the chicken needs time to marinate, but only 30 minutes. I marinated mine for 3 hours because I like my meat a little strong. I cut my chicken into strips instead of chucks, thought it would be easier to eat. One last change, I toasted my buns on the griddle using a little olive oil, which really added to the sandwich. For veggies we had avocado, lettuce and tomatoes. This was a great alternative to hamburgers as we start the summer grilling season!
I also included the recipe for potato wedges from another great site, http://thepioneerwoman.com/. We never buy fries any more, you can use sweet potatoes as well. I like to add cinnamon and brown sugar for my sweet potatoes!
Chicken Spiedies
You will need six 12-inch metal skewers here. To prevent sticking, preheat the grill, covered, for 15 minutes (5 minutes if using charcoal) and scrape and oil the cooking grates before grilling. I used a grill basket instead of skewers and it turned out fabulous!
1/2 cup olive oil
2 garlic cloves , minced
2 tablespoons finely chopped fresh basil
1/2 teaspoon dried oregano
2 teaspoons grated zest plus 1 tablespoon juice from 1 lemon
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
6 (6-inch) sub rolls , slit partially open lengthwise
1. MAKE SAUCES:
Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. (Sauces can be refrigerated, covered, for 2 days.)
2. PREP CHICKEN
Prick chicken breasts all over with fork, cut into 1¼-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
3. GRILL CHICKEN
Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Transfer chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture. Serve.
Roasted Potato Wedges
Ingredients
Potatoes (number And Variety Of Your Choosing: Russets Work Well)
¼ cups (approximately) Olive Oil
Salt To Taste
Fresh Herbs, to taste
Potatoes (number And Variety Of Your Choosing: Russets Work Well)
¼ cups (approximately) Olive Oil
Salt To Taste
Fresh Herbs, to taste
Optional Ingredients
2 Tablespoons Melted Butter
Garlic, Minced
2 Tablespoons (to 3 Tablespoons) Balsamic Vinegar
Cayenne Pepper
Paprika
2 Tablespoons Melted Butter
Garlic, Minced
2 Tablespoons (to 3 Tablespoons) Balsamic Vinegar
Cayenne Pepper
Paprika
Preparation Instructions
Preheat oven to 450 degrees
Wash potatoes. Cut potatoes into wedges. Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc. Roast for 15 minutes. Shake around. Stir.Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em. Take ‘em out. Check the seasoning. Add more if necessary. Sprinkle with herbs. Serve immediately.
Wash potatoes. Cut potatoes into wedges. Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc. Roast for 15 minutes. Shake around. Stir.Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em. Take ‘em out. Check the seasoning. Add more if necessary. Sprinkle with herbs. Serve immediately.
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