This recipe looks involved, but it’s actually a very simple recipe. You simply marinade the chicken, then pop the chicken onto skewers and grill. Then push the meat out onto buns and top with garlic sauce. That’s a very easy recipe if you ask me – all those ingredients you see are just to fill the chicken with as much yummy flavor as possible! If you want something that you can’t get anywhere else in the world, chicken spidies are a great way to enjoy some NYC flavor. Thanks to Jo Cooks again for coming up with the perfect way to enjoy this yummy meal.

 

Ingredients

3 large chicken breasts cut into cubes

4 Italian rolls

2 tbsp butter melted

Marinade Ingredients

1/4 cup olive oil

1/4 cup lemon juice

1/4 cup fresh cilantro chopped

1/4 cup fresh parsley chopped

salt and pepper to taste

Garlic sauce

1 cup vegetable oil

1/3 cup lemon juice

6 cloves garlic peeled

1 egg white*

1 tsp salt

 

Instructions

Garlic Sauce

Add all the ingredients to a blender and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1 1/2 cups of sauce, refrigerate leftover sauce.

Spidies

In a small bowl whisk together the marinade ingredients. Place the chicken in a ziploc bag and pour the marinade over the chicken, seal the bag, toss to combine. Refrigerate for at least 2 hours up to overnight.

When ready to cook turn on your grill to medium high heat. Clean and oil the grill.

Cut the rolls lengthwise and brush the inside of the roll generously with butter.

Thread the chicken on 4 skewers, making sure to divide the meat equally among the skewers.

Grill the chicken on all sides, about 3 minutes per side, until chicken is cooked and starts to brown. Place the rolls on the grill and let them grill for about 2 minutes or until the bread starts to brown.

In each roll lay a grilled skewer inside. Gripping the roll at the bottom, carefully slide skewer off, leaving meat in the bread. Drizzle generously with the garlic sauce.

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Quick tip: You can omit the raw egg whites if you prefer and add a bit of oil to the blender until it has the consistency of mayonnaise.

Recipe and image courtesy of Jo Cooks