Name: Grilled Chicken Spiedies with Tarragon Pineapple Sauce
Ingredients: 1/4 cup Olive oil; 1/4 cup Red wine vinegar; 2 teaspoons Sugar; 10 cloves Garlic (minced); 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 and skinless, cut into 1x1" squares); 1 cup Mayonnaise; 2 teaspoons Dijon mustard; 1 teaspoon Garlic (minced); 2 teaspoons Dried tarragon; 1/2 cup Pineapple juice; 3 large Red bell peppers (cut into 1/2x1" strips (72 strips)); 2 large Green bell peppers (cut into 1/2x1" strips (48 strips)); 1 large Yellow onion (cut into 1/2x1" strips (96 strips)); 24 8 " bamboo skewers (soaked in the fridge overnight)

Portions:6

including marinating time 2 30

Instructies

Marinade:

In a non-aluminum mixing bowl, combine all marinade ingredients except for the chicken.
Mix thoroughly until sugar and salt are dissolved.
Pound the chicken breasts between sheets of waxed paper until an even thickness of 3/16″ overall.
Cut the chicken breast meat into 1″ squares and add them to the marinade, ensuring they are covered completely.
Allow the chicken to marinate for 2 hours in the refrigerator.
After 2 hours, remove from the marinade and drain.

Spiedies:

Assemble the skewers in the following order: red bell pepper, onion, chicken (folded into a “C” shape on the skewer), green bell pepper, onion, chicken, alternately.
Finish with a red pepper strip after the 4th piece of chicken on each skewer.
Spread the skewered items out on each skewer to cook quickly.
Place the Spiedies on a grill or griddle and cook for approximately 1 minute per side, turning 4 times.
Adjust the timing according to your equipment’s heat output.
Serve immediately, 4 per guest, with the dipping sauce.

Appetizer Sauce:

Mix all sauce ingredients together just until blended.
Chill the sauce for 1 to 2 hours to blend flavors.

Grilled Chicken Spiedies with Tarragon Pineapple Sauce