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16 ounces boneless, skinless, chicken breast
3 Tablespoon mayo
½ cup olive oil
2 Tablespoon fresh chopped basil
2 teaspoon lemon juice
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon of garlic powder
¼ teaspoon red pepper flakes
¼ teaspoon dried oregano
zest of one lemon
4 six-inch sub rolls, hot dog buns, or slices of hardy bread
Add all ingredients except chicken and mayo to large bowl. Whisk well. This is the marinade. Remove 2 Tablespoons of mixture to a small bowl and mix with well with mayo. Cover mayo mixture and refrigerate until chicken is done.
Prick chicken all over with a fork. Cut chicken into 1 ½ to 2-inch pieces.
Add chicken pieces to marinade and mix well. Cover with plastic wrap and refrigerate for 4 hours. Grab chicken from the refrigerator. Put six or seven pieces of chicken on each skewer.
Grill over 450 degrees Fahrenheit, turning often until cooked through. Serve with prepared sauce, and in a hot dog or hoagie roll.
If using wood skewers on an open flame soak wooden skewers for 20-30 minutes before grilling.