Name: Chicken Spiedies
Total time: 1 h
Ingredients: 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

Why This Recipe Works

None of the recipes we found for the grilled sandwiches known as chicken spiedies called for a marinating time shorter than 24 hours. When we first tried these versions, our Chicken Spiedies tasted pickled, and the chicken was grainy and chalky. Our solution was to shorten the marinating time to just half an hour. For chicken spiedies with deep flavor, we pricked the raw meat all over with a fork before marinating to help the marinade’s flavors penetrate the chicken. We also cut the chicken into small cubes to expose more surface area to the marinade. We removed the acid component from our marinade, as it was chemically “cooking" the chicken before it even hit the grill. However, tasters missed the tangy, bright flavor of the lemon juice and vinegar. So, we split the marinade into two bowls, adding the chicken to one and the lemon juice and vinegar to the other to make a “dressing" to dribble on the chicken spiedies once they were cooked. The oil, salt, spices, and garlic in the marinade flavored the meat and improved its texture by acting as a brine, while the acidic dressing—drizzled over the chicken spiedies before serving—refreshed the marinade flavors.

Before You Begin

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.

Instructions

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.)

PREP CHICKEN Following photos 1 to 3, 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.

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.