Grilled Chicken Spiedies
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cup
White Wine Vinegar1 cup
Olive Oil6 cloves
Garlic4 tsps
White Sugar1 tsp
Oregano (dried)1 tsp
Dried Basil1 tsp
Salt1 tsp
Red Pepper FlakeDirections:
1
Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender
2
Puree until liquefied, about 30 seconds
3
Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat
4
Squeeze out excess air and seal the bag
5
Marinate in the refrigerator for 24 hours, turning occasionally
6
Preheat an outdoor grill for high heat and lightly oil the grate
7
Remove chicken and place on the skewers
8
Season with salt
9
Pour the marinade into a small saucepan
10
Bring to a simmer and cook until reduced slightly, about 2 minutes
11
Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes
12
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
13
Remove from grill and rest the meat for a few minutes
14
Toast hoagie rolls and spread each with some of the reserved marinade
15
Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun