CHICKEN SPIEDIE SKEWERS WITH ITALIAN DRESSING

Chicken Spiedie Skewers with Italian Dressing image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 14

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1 garlic clove, finely grated
5 tablespoons white wine vinegar
2 tablespoons chopped Peppadew peppers in brine
1 tablespoon mayonnaise
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1/2 cup olive oil, plus more
Kosher salt, freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs (about 6)
1 large sweet onion, sliced 1/2 inch thick
2 beefsteak tomatoes (about 1 pound), sliced 1/4 inch thick
Oregano leaves and lemon wedges (for serving)
Special Equipment
Six to nine 8-inch metal skewers, or wooden skewers soaked 30 minutes in water

Steps:

Whisk garlic, vinegar, peppers, mayonnaise, sugar, dried oregano, and 1/2 cup oil in a medium bowl; season with salt and pepper. Transfer half of dressing to a small bowl; cover and chill until ready to serve.
Cut chicken thighs lengthwise into long strips, about 1"-1 1/2" wide (you should get 2-3 pieces per thigh). Combine chicken and remaining dressing in a large resealable plastic bag. Seal bag, pressing out any air. Turn to coat and chill at least 20 minutes and up to 1 day.
Prepare a grill for medium-high heat; oil grate. Remove chicken from dressing; discard dressing. Thread 2 pieces of chicken onto each skewer. Season chicken lightly with salt and grill, turning occasionally, until golden brown and cooked through, 8-10 minutes.
Meanwhile, drizzle onion with oil; season with salt. Grill until browned on both sides but still firm in center, about 3 minutes per side. Transfer to a large bowl and add tomatoes and a couple splashes of reserved dressing. Toss to coat; season salad with salt and pepper. Top salad and chicken with oregano leaves.
Serve chicken with salad, reserved dressing, and lemon wedges for squeezing over.