Chicken Spiedie Sandwiches

For 6 servings, Chicken Spiedie Sandwiches keeps the list centered on olive oil, garlic cloves and dried basil. Set aside about 60 minutes.

• Yield 6 servings
• Ready in 60 minutes
• Prep 45 minutes
• Cook 15 minutes

Ingredients

• 1/2 cup olive oil
• 2 garlic cloves (finely minced)
• 1/2 tablespoon dried basil (or 2 tablespoons fresh basil, finely chopped)
• 1/2 teaspoon dried oregano
• 2 teaspoons grated zest plus 1 tablespoon juice from one lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 3 tablespoons mayonnaise
• 1 tablespoon red wine vinegar
• 4 boneless skinless chicken breasts ((about 1 1/2 pounds))
• 6 (6-inch) sub rolls (slit partially open lengthwise)

Instructions

1. Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons oil mixture to separate bowl and whisk in mayonnaise, vinegar, and lemon juice; refrigerate. Sauce can be refrigerated, covered for 2 days.
2. Prick chicken breasts all over with fork, cut into 1 1/4 inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
3. Remove chicken from marinade and thread onto skewers, about 5 pieces per skewer. You can use either metal or wood skewers, but if you are using wood, soak them in water for 15-20 minutes before using on an outdoor grill to avoid burning.
4. Grill chicken until browned and cooked through, 10 to 15 minutes, turning once or twice. You can use an outdoor grill (either gas or charcoal), your oven broiler or an indoor grill pan to do the job.
5. Transfer the chicken to sub rolls or bread, remove skewers, and drizzle with mayonnaise mixture.

Give it a minute off the heat, then serve it while it is still hot.