Sunday, June 15, 2008

Spiedies (or the best marinade for grilled chicken)

My dad grew up in upstate New York near Binghampton. I remember as a child going to visit my grandparents and having the most delicious grilled chicken I'd ever eaten. They eat Spiedies up in New York in small bite-sized pieces, but my grandmother would marinate split chickens (or chicken breasts) and grill them. I'm going to have to make some soon~

5 pounds chicken, cubed or 6 split chicken breasts
2 cups olive oil
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons salt
5 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon garlic salt
3 tablespoons crushed dried mint
2 tablespoons dried basil
1 teaspoon fresh-ground black pepper
12 wooden skewers, soaked in water for 30 minutes (only if using cut up chicken)

Place the cubed chicken or chicken breasts into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days (the longer the better), shaking the container and turn the meat every 6 to 8 hours.

If you are cooking the split chicken breasts, put the chicken and marinade in a large baking dish and cover with aluminum foil. Cook in the oven in a 350 degree oven for about 45 minutes. This will help cook the chicken all the way through without risking it being scorched on the grill.

Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers or take the partially cooked chicken out of the oven and put on the grill.

Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F. Be careful not to overcook or the meat will be very dry. The bite-sized chicken is great by itself, on whole wheat hoagie rolls or on a salad.

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