This Weber Grills recipe features Chef Matt Abdoo's Chicken Spiedies, grilled over high heat for juicy chicken and smoky char. Served on crusty Italian bread with tangy pickled chilies, it's an easy recipe for weeknight dinners or backyard cookouts. Chicken Spiedies on Grilled Bread Serves: 4 Prep: 15 minutes (plus 1 hour marinating) Cook: 10–12 minutes Ingredients Chicken 2½–3 lb. boneless, skinless chicken thighs, cut into 1-inch cubes 2 crusty Italian loaves or baguettes ½ cup Quick Pickled Red Chilies (recipe below) Spiedie Sauce ½ cup olive oil ½ cup vegetable oil ½ cup red wine vinegar ¼ cup lemon juice 1 Tbsp. honey 4 garlic cloves, minced 1 Tbsp. chopped parsley 1 Tbsp. chopped mint 1 tsp. dried oregano 1 tsp. granulated onion 1 tsp. kosher salt ½ tsp. black pepper Directions 1. Whisk together all Spiedie Sauce ingredients. Pour half over the chicken and marinate for 1 hour. Refrigerate the remaining sauce for serving. 2. Thread the chicken onto skewers. 3. Preheat the grill to high heat. Grill the skewers for 8–12 minutes, turning every 2–3 minutes, until lightly charred and the chicken reaches 165°F. 4. Grill the bread, cut side down, until lightly toasted. 5. Drizzle the bread with the reserved sauce. Remove the chicken from the skewers, pile onto the bread, top with the pickled chilies, and drizzle with more sauce if desired. Serve immediately. Quick Pickled Red Chilies Makes: About 1 cup Ingredients 3 red jalapeños, sliced into ¼-inch rounds 1 cup red wine vinegar ½ cup water ¼ cup grenadine 2 Tbsp. sugar 1 tsp. kosher salt 1 bay leaf Directions 1. Place the sliced jalapeños in a heatproof jar or bowl. 2. In a small saucepan, combine the vinegar, water, grenadine, sugar, salt, and bay leaf. Bring to a simmer, stirring until the sugar and salt dissolve. 3. Pour the hot pickling liquid over the chilies. Let stand for 30–40 minutes, or refrigerate overnight for even more flavor. 4. Store covered in the refrigerator until ready to serve. #WeberGrills #WeberRecipe #ChickenSpiedies
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