1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons garlic -- minced or to taste
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 boneless/skinless (cut 1x1" squares)
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic -- mince
2 teaspoons dried tarragon
1/2 cup pineapple juice
3 large red bell peppers -- 1/2x1" (72 strips)
2 large green bell peppers -- 1/2x1" (48 strips)
1 large yellow onion -- 1/2x1" (96 strips)
24 8" bamboo skewers -- soak in water in the refrigerator overnight.
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 paper 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 cold.