Getting ready to grill this weekend

It's summertime. And whether you're grilling in one of our campgrounds or at one of our shelters, you deserve a good meal. Here's a recipe that one of our social media folks uses.

It takes about 10 minutes to prep, but three days to marinate. And for you folks out there who are interested in food history, this is similar to chicken speidie, a marinated chicken found in a few counties of upstate New York. Don't worry though; it grills up just fine in the Show Me State. 

4 chicken breasts, diced into 1” cubes.

Wet ingredients

1/3 cup corn oil

¼ cup lemon juice

1/3 cup apple cider vinegar

Dry ingredients

3 garlic cloves

1 Tbsp dried parsley

1.5 Tbsp dried basil

3/4 tsp dried oregano

½ tsp garlic salt

½ tsp kosher salt

½ teaspoon freshly cracked black pepper

1 mint leaf, chopped

2 red peppers

1 onion

4 Italian buns

Whisk ingredients to create marinade.  Pour into a zip lock bag, reserving enough to use as a sandwich dressing.  Add chicken to bag and shake to coat.  Allow to marinate for 2 - 3 days.  Discard used marinade.

Thread diced chicken onto soaked skewers. Grill until just firm. Slice peppers and onions into strips and roast until tender. Put chicken, peppers and onions onto bun. Sprinkle with sauce.