grilled chicken spiedies

Ingredients

• Servings: 6
• 3/4 cup white vinegar
• 1/2 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup fresh mint leaves
• 6 cloves garlic
• 4 teaspoons white sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon freshly ground black pepper
• 3 pounds boneless skinless chicken thighs, cut into 3 pieces
• 6 skewers
• 6 italian-style hoagie buns

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. puree until liquefied, about 30 seconds.
• place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. squeeze out excess air and seal the bag. marinate in the refrigerator for 24 hours, turning occasionally.
• preheat an outdoor grill for high heat and lightly oil the grate.
• remove chicken and place on the skewers. season with salt. pour the marinade into a small saucepan. bring to a simmer and cook until reduced slightly, about 2 minutes.
• place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove from grill and rest the meat for a few minutes.
• toast hoagie rolls and spread each with some of the reserved marinade. place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.