Restaurant Recipes

Olive Garden Chicken Spiedies

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  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons granulated sugar
  • 10 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried oregano
  • 1 1/2 pounds chicken breasts, boned, skinned, cut into 1-inch squares

Appetizer Sauce

  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon garlic, minced
  • 2 teaspoons dried tarragon
  • 1/2 cup pineapple juice


  • 3 large red bell peppers, cut 1/2 x 1 inch 72 strips
  • 2 large green bell peppers, cut 1/2 x 1-inch 48 strips
  • 1 large yellow onion, cut 1/2 x 1-inch
  • 24 (8-inch) bamboo skewers, soaked in water in the refrigerator overnight



  1. Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved.
  2. Pound the chicken breast between sheets of wax paper until an even thickness of 3/16 inch overall.
  3. Cut the chicken breast meat into 1 inch squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated.
  4. Remove from the marinade after 2 hours and drain.

Appetizer Sauce

  1. Mix all ingredients together just until blended. Chill 1 to 2 hours to blend flavors.
  2. Serve cold.
  3. Assemble Spiedies in the following order: red bell pepper, onion, chicken (folded into "C" shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment's heat output.
  4. Serve immediately, 4 per guest, with dipping sauce, about 1/4 cup per serving.


Source: Olive Garden

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