Chicken Spiedies

Ingredients

• 1/2 cup olive oil
• 1/4 cup white vinegar
• 1/4 cup freshly squeezed juice from about 3 lemons
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoon finely chopped fresh basil
• 1 tablespoon finely chopped fresh mint
• 2 teaspoons dried oregano
• 2 medium cloves minced garlic
• Kosher salt and freshly ground black pepper
• 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 6 bamboo skewers, soaked in water for 30 minutes prior to use
• 6 soft Italian rolls
• Type of fire: Direct
• Grill heat: high

Directions

1. Whisk the oil, vinegar, lemon juice, parsley, basil, mint, oregano, and garlic together for the marinade. Add salt and pepper until the seasoning tastes right.
2. Put the chicken in a large resealable plastic bag. Pour the marinade over it, close the bag, and turn everything around until the chicken is coated. Refrigerate for at least overnight and as long as 3 days.
3. When it’s time to cook, slide the chicken onto the skewers, dividing the pieces evenly.
4. Start with 1 chimney full of charcoal. Once the coals are fully lit and coated in gray ash, dump them out and spread them evenly across the coal grate. If you’re using a gas grill, turn all burners to medium-high heat. Put the cooking grate in place, cover the grill, and let it preheat for 5 minutes. Clean the grate, then oil it. Grill the skewers until the chicken is browned all over and cooked through, 2 to 3 minutes per side.
5. Open a roll and place a grilled skewer inside. Hold the roll from the bottom and carefully pull out the skewer, leaving the chicken tucked into the bread. Serve immediately.