Description
Juicy grilled chicken skewers marinated in olive oil, garlic, herbs, and vinegar, served tucked into Italian bread for a classic upstate New York favorite.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 4 to 6 Italian bread rolls or sub rolls
Instructions
- Preheat: Preheat a grill or grill pan to medium-high heat, aiming for an even, hot cooking surface.
- Make the Marinade: In a large mixing bowl whisk together 1/2 cup olive oil, 1/4 cup white vinegar, 2 tablespoons lemon juice, 4 cloves minced garlic, 2 teaspoons dried oregano, 2 teaspoons dried basil, 2 teaspoons dried parsley, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
- Marinate the Chicken: Add 2 pounds of 1 1/2 inch cubed chicken breasts to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 8 hours, ideally overnight.
- Prepare Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated chicken onto skewers leaving small gaps between pieces.
- Grill: Grill skewers 12 to 15 minutes, turning occasionally, until outside has a light char and internal temperature reaches 165°F, brushing with reserved marinade during the last few minutes for extra gloss and flavor.
- Rest and Finish: Let skewers rest 2 to 3 minutes off the heat, then slide chicken from skewers into warm Italian rolls. Squeeze extra lemon if desired and scatter fresh herbs.
- Serve: Serve immediately while hot, offering extra bread and sides like grilled vegetables or a crisp salad.
Notes
- Marinate at least 8 hours, overnight is best for deepest flavor.
- Use metal skewers for faster, more even cooking if available.
- Brush grill grates and chicken with oil to prevent sticking.
- Leftover cooked chicken keeps 3 days refrigerated and freezes up to 2 months.
Nutrition
- Serving Size: 1 sandwich (approximately 1/6 of recipe)
- Calories: 280
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 85 mg