This recipe is based on Italian chicken spiedie skewers. I like to use mustard instead of the traditional mayo and Calabrian chile paste instead of the usual peppadew peppers but feel free to substitute these ingredients if you prefer.
Serves 4-6
1 garlic clove, finely grated
5 tablespoons white wine vinegar
1 tablespoon chopped Calabrian Chiles
1 tablespoon dijon mustard
2 teaspoons dried oregano
5 tablespoons extra virgin olive oil
I teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
2-3 pounds boneless, skinless chicken breasts
Lemon, optional
Combine all ingredients except for chicken and lemon in a bowl and whisk to emulsify. Either add whole chicken breasts or cut chicken into chunks and add. Stir to coat chicken.
If you want to skewer the chicken and grill you can. I prefer not to because it is easier to cook each piece properly if separate. Light grill and cook chicken to 165 F.
If breasts are whole, allow to rest 10 minutes and then slice. Serve with lemon wedges if desired.
Note: you can also bake this in an oven at 400 - 425 F until the chicken registers 165 F.
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