Grilled Chicken Spiedies

Forget everything you've learned about marinating chicken. The key to these grilled chicken skewers is to marinate the meat in olive oil, lemon juice, vinegar, herbs, and spices for several hours before grilling them to crispy, yet moist, perfection.

• Preparation Time: 15 mins
• Cooking Time: 12 mins
• Total Time: 27 mins
• Calories: 875 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 6 cloves garlic
• 4 teaspoons white sugar
• 6 skewers
• 3 pounds boneless skinless chicken thighs, cut into 3 pieces
• 6 Italian-style hoagie buns
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon red pepper flakes
• 0.5 cup olive oil
• 0.5 cup fresh mint leaves
• 0.75 cup white wine vinegar
• 0.25 cup freshly squeezed lemon juice

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate.

Step 2

Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.

Step 3

Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.

Step 4

Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.

Step 5

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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.

Step 6

Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.