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# Chicken Spiedies

I put this here because details are really important.

In particular, following the tenderizing, marinating and cooking notes yields very tender flavorful chicken even when using the not-very-impressive supermarket meat.

Ingredients:
1 | 16 Ounce Bottle | Salamida State Fair Marinade Spiedie Sauce
4-5 | Lbs | Boneless, Skinless Chicken Breast
2 | Large | Onions
3 | Large | Red, Yellow and/or Green Bell Peppers

Chicken Spiedie Recipe:

- Tenderize the chicken using a Jaccard 45-Blade Meat Tenderizer, going first right to left, then again between you and the rear wall of the counter-top
- Cut up the chicken into roughly 1″ cubes
- Put cubes in a vacuum bag, shake the sauce, add to the bag, then vacuum seal the bag.
- Refrigerate for at least 2 hours.
- Move the rack to the position closest to the broilers and preheat the broilers on high until glowing brightly
- Drain the bag and spread the chicken cubes out on a wire rack in a baking sheet, so that none of the cubes are touching. This might require two racks and two sheet pans.
- Place one pan under each broiler
- Broil until browned and there are some crispy edges.
- Turn each piece individually as it gets brown.
- Check the temperature and remove and serve when the chicken is 160°F. It will only be brown on one side but will be tender and juicy.

Veggies:

- Put grill pan on burners and heat to about 450°F
- Cut the peppers into 1″ chunks and toss in a ziplock bag with a few teaspoons of olive oil.
- Cut the onions into 1/2″ slices and brush with a little olive oil.
- Put both on the grill. Cook the peppers until slightly charred, turning as necessary.
- Cook the onions until soft and a little carmelized.

Couscous:

- 1 Cup uncooked couscous feeds 4 people