• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Olive Garden Chicken Spiedies

  • Recipe Submitted by on

Category: Poultry, Appetizers, Vegetables

 Ingredients List

  • VGHC42A-----
  • 1/4 c Olive oil
  • 1/4 c Red wine vinegar
  • 2 ts Sugar
  • 10 ml Garlic -- minced
  • 1 ts Dijon mustard
  • 1/2 ts Salt
  • 1/2 ts Pepper
  • 1/2 ts Dried tarragon
  • 1/2 ts Dried oregano
  • 1 1/2 lb Chicken breasts; boned,
  • Skinned -- cut 1x1" squares
  • 1 c Mayonnaise
  • 2 ts Dijon mustard
  • 1 ts Garlic -- minced
  • 2 ts Dried tarragon
  • 1/2 c Pineapple juice
  • 3 lg Red bell peppers; 1/2x1" --
  • 72 Strips
  • 2 lg Green bell peppers; 1/2x1"
  • 48 Strips
  • 1 lg Yellow onion; 1/2x1" -- 96
  • 24 8" bamboo skewers--soaked in
  • The
  • Fridge 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 peper 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. Source: The Olive Garden.

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