If you want an amazing marinade and sauce for chicken, make this.
If you want people to fall down and kiss your toes because it’s so good, make this AND serve it on a buttered-toasted sub roll.
1/2 c. olive oil
2 garlic cloves, minced
2 T finely chopped fresh basil
1/2 t. dried oregano
2 t. grated zest plus 1 T juice from 1 lemon
1 t. salt
1/2 t. pepper
1/4 t. red pepper flakes
3 T mayonnaise
1 T red wine vinegar
4 boneless, skinless chicken breasts (about 1 1/2 lbs.)
6 6-inch sub rolls
1. Make sauces: Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in large bowl. Transfer 2 tablespoons of the mixture to a separate bowl and whisk in mayonnaise, vinegar and lemon juice; refrigerate. (Sauces can be refrigerated, covered, for 2 days.)
2. Prick chicken breasts all over with a fork, cut into 1 1/4-inch chunks, and transfer to bowl with remaining oil mixture. Refrigerate, covered, 30 minutes to 3 hours.
3. Remove chicken from marinade and thread onto six 12-inch metal skewers. Grill Chicken over hot fire, covered and turning frequently, until lightly charred and cooked through, 10-15 minutes.
4. Put chicken on sub rolls and drizzle with mayo sauce.
5. Serve to your family and be prepared for comments of how wonderful you are.
Notes (Things I Did Differently) or Tips:
I used the juice of 1 lemon rather than 1 tablespoon of juice because I wasn’t paying attention. It made for a very lemony marinade, but it was delicious none-the-less.
I’ve only made this using the sub rolls, but I’m pretty sure I could get away with making just grilled chicken using this marinade.
I used the mayo sauce on other items later in the week. It is divine!