Chicken Spiedie Skewers with Italian Dressing

chicken grill grill/barbecue dinner summer quick & easy italian skewer bon appétit

Chris Morocco

4 servings

Source

Ingredients

1 garlic clove, finely grated

5 tablespoons white wine vinegar

2 tablespoons chopped Peppadew peppers in brine

1 tablespoon mayonnaise

1 tablespoon sugar

1½ teaspoons dried oregano

½ cup olive oil, plus more

Kosher salt, freshly ground pepper

1½ pounds skinless, boneless chicken thighs (about 6)

1 large sweet onion, sliced ½ inch thick

2 beefsteak tomatoes (about 1 pound), sliced ¼ inch thick

Oregano leaves and lemon wedges (for serving)

Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

Method

Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and ½ cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.

Cut chicken thighs lengthwise into long strips, about 1"–1½" wide (you should get 2–3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.

Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8–10 minutes.

Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.

Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.