Description
These Olive Garden-inspired Chicken Spiedies feature tender chicken marinated in a flavorful blend of olive oil, red wine vinegar, garlic, herbs, and Dijon mustard. Grilled with colorful bell peppers and onions, then served with a creamy pineapple-tarragon dipping sauce, they make an elegant appetizer perfect for entertaining.
Flavor Profile
Savory, herbaceous, tangy, garlicky, lightly sweet
Equipment Needed
Whisk
Measuring cups and spoons
Cutting board
Sharp knife
Meat mallet or rolling pin
Bamboo skewers (soaked overnight)
Grill or griddle
Tongs
Small mixing bowl
Serving platter
Ingredients
Marinade
¼ cup olive oil
¼ cup red wine vinegar
2 teaspoons sugar
10 garlic cloves, minced
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon dried tarragon
½ teaspoon dried oregano
Chicken
1½ pounds chicken filets, cut into 1-inch cubes
Appetizer Sauce
1 cup mayonnaise
2 teaspoons Dijon mustard
1 garlic clove, minced
2 teaspoons dried tarragon
½ cup pineapple juice
Vegetables
3 large red bell peppers, cut into ½ x 1-inch strips
2 large green bell peppers, cut into ½ x 1-inch strips
1 large yellow onion, cut into ½ x 1-inch strips
24 bamboo skewers, soaked overnight
Instructions
Prepare the Marinade
- In a large mixing bowl, combine the olive oil, red wine vinegar, sugar, garlic, Dijon mustard, salt, pepper, tarragon, and oregano.
- Whisk until the sugar and salt dissolve completely.
- Add the chicken cubes and toss until thoroughly coated.
- Cover and refrigerate for 2 hours.
- Remove the chicken from the marinade and drain.
Prepare the Dipping Sauce
- In a small bowl, combine the mayonnaise, Dijon mustard, garlic, tarragon, and pineapple juice.
- Whisk until smooth.
- Cover and refrigerate until ready to serve.
Assemble the Spiedies
- Thread the skewers in the following pattern:
- Red bell pepper
- Onion
- Chicken
- Green bell pepper
- Onion
- Chicken
Continue alternating ingredients
- until each skewer contains approximately 4 pieces of chicken.
- Finish each skewer with a strip of red bell pepper.
Leave small spaces between Ingredients
- for even cooking.
Cook the Spiedies
- Preheat a grill or griddle to medium-high heat.
- Place the skewers on the cooking surface.
- Grill for approximately 1 minute per side.
- Turn four times during cooking.
- Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
- Transfer to a serving platter.
- Serve immediately with the dipping sauce.
Recipe Notes
Heat Adjustment Suggestions
Add crushed red pepper flakes to the marinade for mild heat.
Mix a few drops of hot sauce into the dipping sauce.
Add sliced jalapeños to the skewers for a spicy variation.
Make-Ahead Tips
The chicken can marinate overnight for deeper flavor.
The dipping sauce can be prepared up to 3 days ahead.
Vegetables may be cut and stored refrigerated one day in advance.
Serving Suggestions
Serve with Italian bread, grilled vegetables, pasta salad, or antipasto platters.
Excellent for cookouts, holiday gatherings, wine parties, and outdoor entertaining.
OLIVE GARDEN CHICKEN SPIEDIES (Italian Herb Grilled Chicken Skewers)
Ingredients
Equipment
Method
- In a large mixing bowl, combine the olive oil, red wine vinegar, sugar, garlic, Dijon mustard, salt, pepper, tarragon, and oregano.
- Whisk until the sugar and salt dissolve completely.
- Add the chicken cubes and toss until thoroughly coated.
- Cover and refrigerate for 2 hours.
- Remove the chicken from the marinade and drain.
- In a small bowl, combine the mayonnaise, Dijon mustard, garlic, tarragon, and pineapple juice.
- Whisk until smooth.
- Cover and refrigerate until ready to serve.
- Thread the skewers in the following pattern:
- o Red bell pepper
- o Onion
- o Chicken
- o Green bell pepper
- o Onion
- o Chicken
- Continue alternating ingredients
- until each skewer contains approximately 4 pieces of chicken.
- Finish each skewer with a strip of red bell pepper.
- Leave small spaces between Ingredients
- for even cooking.
- Preheat a grill or griddle to medium-high heat.
- Place the skewers on the cooking surface.
- Grill for approximately 1 minute per side.
- Turn four times during cooking.
- Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
- Serve immediately with the dipping sauce.
Nutrition
Notes
Mix a few drops of hot sauce into the dipping sauce.
Add sliced jalapeños to the skewers for a spicy variation. Make-Ahead Tips The chicken can marinate overnight for deeper flavor.
The dipping sauce can be prepared up to 3 days ahead.
Vegetables may be cut and stored refrigerated one day in advance. Serving Suggestions Serve with Italian bread, grilled vegetables, pasta salad, or antipasto platters.
Excellent for cookouts, holiday gatherings, wine parties, and outdoor entertaining.
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Let us know how it was!Inspired By
Inspired by Italian-American spiedie recipes and herb-marinated grilled chicken dishes commonly served in family-style restaurants.
Source: All Recipes
Nutrition Information
Estimated per serving (based on 6 servings)
Calories: 475
Protein: 29 g
Carbohydrates: 9 g
Fat: 36 g
Saturated Fat: 6 g
Cholesterol: 95 mg
Sodium: 520 mg
Fiber: 2 g
Sugar: 5 g
Prep Time: 30 minutes
Marinate Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes
Yield: 24 skewers
Difficulty: Intermediate
