Chicken Spiedies

Marinade:
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)

Appetizer Sauce
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic -- mince
2 teaspoons dried tarragon
1/2 cup pineapple juice

Vegetables:
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.