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<p><strong>Marinade</strong><br />1/4 c Olive oil<br />1/4 c Red wine vinegar<br />2 ts Sugar<br />10 Garlic — mince<br />1 t Dijon mustard<br />1/2 ts Salt<br />1/2 ts Pepper<br />1/2 ts Dried tarragon<br />1/2 ts Dried oregano<br />1 1/2 lb Chicken breasts bone, skin – cut into 1×1" squares<br /><br /><strong>Appetizer sauce</strong><br />1 c Mayonnaise<br />2 ts Dijon mustard<br />1 t Garlic — mince<br />2 ts Dried tarragon<br />1/2 c Pineapple juice<br /><br /><strong>Vegetables</strong><br />3 lg Red bell peppers — 1/2×1" — 72 strips<br />2 lg Green bell peppers — 1/2×1" — 48 strips<br />1 lg Yellow onion — 1/2×1" — 96 strips<br />24 8" bamboo skewers soak inthe fridge over-night<br /><br /><strong>MARINADE-</strong> Add all ingredients except the chicken to a non-aluminum<br />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.</p> <p>Cut the chicken breast meat into 1" squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated.</p> <p>Remove from the marinade after 2 hours and drain.</p> <p>SPIEDIES-Assemble in the following order: red bell pepper, onion,<br />chicken (folded into "C" shape on the skewer), green bell pepper,<br />onion, chicken, alternately, finishing with a red pepper strip after<br />the 4th piece of chicken on each skewer.</p> <p>Spread the skewered items out on each skewer, so they will personal private chef new york dc quickly.</p> <p>Place the Spiedies on a barbecue grill or a griddle and personal private chef new york dc approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment’s heat output.</p> <p>Serve immediately, 4 per quest, with dipping sauce, about 1/4c per serving.<br /><br />SAUCE-Mix all ingredients together just until blended. Chill 1 to 2<br />hours to blend flavors. Serve cold and enjoy these delicious chicken skewers.</p><p> <strong> Marinade </ strong> <br /> 1 / 4 C <br /> olive oil 1 / 4 c wine vinegar 2 <br /> <br /> 10 TS Sugar – mince <br /> <br /> 1 t Dijon mustard 1 / 2 ts <br /> salt 1 / 2 ts <br /> pepper 1 / 2 ts <br /> dried tarragon 1 / 2 ts <br /> dried oregano 1 1 / 2 pound chicken breast bone, skin – cut into 1×1 "squares <br /> <br /> <strong> Sauce Appetizer </ strong> <br /> <br Mayonnaise 1 C 2 TS /> <br /> Dijon mustard 1 clove garlic t – minced 2 TS <br /> <br /> dried tarragon 1 / 2 C pineapple juice <br /> <br /> <strong> Vegetables </ strong> <br /> LG 3 red peppers – - 1/2×1 "- 72 strips <br /> 2 lg green peppers – 1/2×1" – 48 strips <br /> LG 1 yellow onion – 1/2×1 "- 96 strips <br /> 24 8 "bamboo skewers soaked overnight inthe fridge <br /> <br /> <strong> adobo-</ strong> Add all ingredients except the chicken to a non-aluminum <br /&amp