| Marinade | | | | the sugar and salt are completely dissolved. Pound |
| 1/4 c Olive oil | | | | the chicken breast between sheets of waxed peper |
| 1/4 c Red wine vinegar | | | | until an even thickness of 3/16" overall. |
| 2 ts Sugar | | | | Cut the chicken breast meat into 1" squares and add |
| 10 Garlic -- mince | | | | to the marinade, covering completely. Allow to |
| 1 t Dijon mustard | | | | marinate for 2 hours, refrigerated. |
| 1/2 ts Salt | | | | Remove from the marinade after 2 hours and drain. |
| 1/2 ts Pepper | | | | SPIEDIES-Assemble in the following order: red bell |
| 1/2 ts Dried tarragon | | | | pepper, onion, chicken (folded into "C" shape on the |
| 1/2 ts Dried oregano | | | | skewer), green bell pepper, onion, chicken, |
| 1 1/2 lb Chicken breasts bone, skin - cut into 1x1" | | | | alternately, finishing with a red pepper strip after the |
| squares | | | | 4th piece of chicken on each skewer. |
| Appetizer sauce | | | | Spread the skewered items out on each skewer, so |
| 1 c Mayonnaise | | | | they will cook quickly. |
| 2 ts Dijon mustard | | | | Place the Spiedies on a barbecue grill or a griddle and |
| 1 t Garlic -- mince | | | | cook approximately 1 minute per side, turning 4 |
| 2 ts Dried tarragon | | | | times. Adjust the timing according to your |
| 1/2 c Pineapple juice | | | | equipment's heat output. |
| Vegetables | | | | Serve immediately, 4 per quest, with dipping sauce, |
| 3 lg Red bell peppers -- 1/2x1" -- 72 strips | | | | about 1/4c per serving. |
| 2 lg Green bell peppers -- 1/2x1" -- 48 strips | | | | For the sauce, combine all ingredients together just |
| 1 lg Yellow onion -- 1/2x1" -- 96 strips | | | | until blended. Chill 1 to 2 hours to blend flavors. Serve |
| 24 8" bamboo skewers soak inthe fridge over-night | | | | cold and enjoy these delicious chicken skewers, with |
| MARINADE- Add all ingredients except the chicken to | | | | a side salad, coleslaw and your favorite sauce. |
| a non-aluminum mixing bowl and mix thoroughly until | | | | |