Chicken Spiedies (Marinated Chicken on a Bun)

Ingredients

• •⅓ cup vegetable oil
• •¼ cup lemon juice
• •¼ cup white vinegar
• •2 cloves garlic
• •2 sprigs fresh mint
• •2 sprigs fresh dill
• •½ tablespoon kosher salt
• •1 teaspoon low-sodium soy sauce
• •1 teaspoon garlic powder
• •1 teaspoon black pepper
• •½ teaspoon dried oregano
• •¼ teaspoon red pepper flakes
• •¼ teaspoon ground cardamom
• •1½ pounds chicken breasts or thighs
• •4 rolls hero rolls
• •1 cup iceberg lettuce
• •1 cup tomatoes
• •½ cup white onion
• •¼ cup pepperoncini
• •¼ cup olives

Cooking Instructions

1. 1.

   In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified.

   5 min

2. 2.

   Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1/2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor.

   240 min

3. 3.

   Heat a grill until it is so hot you (almost) can't look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers.

   40 min

4. 4.

   To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don't use any toppings, as it's meant to be eaten, in my book (which this literally is).

   5 min