Chicken Spiedies

I found a recipe for Chicken Spiedies in Cook's Country Magazine--even though I love to cook, I had never heard of Chicken Spiedies before. Apparently it is a New York State specialty--marinated chicken chunks that are grilled and served on a bun or hoagie roll. We tried our own variation with ingredients we had on hand and we all loved it! It is a nice change of pace from the usual grilled chicken, and it is very kid-friendly.

Here's what we did (measurements are approximate--adjust to your tastes):

• 3 pounds boneless, skinless chicken breasts (usually cheapest when purchased frozen in a 3 lb bag), cut into 1 " chunks
• 1/4 cup lemon juice
• 1/3 cup balsamic vinegar
• 1/3 cup oil, preferably olive oil
• 2 cloves chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon onion powder
• 1 teaspoon sugar
• 1 Tablespoon chopped fresh oregano, or 1 teaspo0n dried
• 1/2 Tablespoon chopped fresh parsley, or 1/2 teaspoon dried
• 1 teaspoon dijon or spicy mustard
• hoagie rolls, mini-baguettes, or other crusty, chewy rolls

Whisk all the marinade ingredients in a large non-metal bowl, and then add he chicken chunks. Mix with your hands so all the chicken pieces are well coated.

Cover and allow to marinate in the fridge for at least 2 hours, up to 24 hours.

Put chicken pieces on skewers (if using wooden skewers, soak first to avoid buring).

Grill the chicken over medium heat until cooked through. Serve on rolls.

Makes enough for about 10 sandwiches.