Categories: Sandwiches
Ingredients
- 1/4 cup lemon juice
- 1/4 cup white-wine vinegar
- 6 garlic cloves, minced
- 2 tbsp. chopped fresh basil
- 2 tbsp. chopped fresh mint
- 2 tbsp. chopped fresh parsley
- 1 1/2 tsp dried oregano
- 3/4 tsp salt, divided
- 3/4 tsp black pepper, divided
- 1/2 cup olive oil
- 1 lb. chicken breast, trimmed and cut into 1-inch pieces
- 4 medium Italian sandwich buns
Directions
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Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 tsp each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large Ziploc bag and add the remaining marinade. Seal the bad and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours.
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Preheat grill to high.
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Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers.
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Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and cooked through, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes.
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Remove the chicken from the skewers and sprinkle with the remaining 1/4 tsp salt and pepper. Drizzle with the reserved marinade and serve on buns.