Olive Garden Chicken Spiedies

Course : Vegetables
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/4 cup Olive oil
1/4 cup Red wine vinegar
2 teaspoons Sugar
2 cloves 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 Chicken breasts; boned, skinned -- cut 1x1 inch 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 inch -- 72 strips
2 large Green bell peppers 1/2x1 inch -- 48 strips
1 large Yellow onion 1/2x1 inch
24 skewers bamboo skewers--soaked in the fridge overnight 8 inch

Preparation / Directions:

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 peper 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 col

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes