{"id":6041,"date":"2021-06-14T19:53:22","date_gmt":"2021-06-15T00:53:22","guid":{"rendered":"https:\/\/www.bupkis.org\/?page_id=6041"},"modified":"2021-06-14T20:02:31","modified_gmt":"2021-06-15T01:02:31","slug":"chicken-spiedies","status":"publish","type":"page","link":"https:\/\/www.bupkis.org\/index.php\/recipes-2\/entrees\/chicken-spiedies","title":{"rendered":"Chicken Spiedies"},"content":{"rendered":"<p>I put this here because details are really important.<\/p>\n<p>In particular, following the tenderizing, marinating and cooking notes yields very tender flavorful chicken even when using the not-very-impressive supermarket meat.<\/p>\n<table border=\"0\" cellspacing=\"2\" cellpadding=\"2\">\n<tbody>\n<tr>\n<td colspan=\"3\"><strong>Ingredients<\/strong>:<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">1<\/td>\n<td>16 Ounce Bottle<\/td>\n<td>Salamida State Fair Marinade Spiedie Sauce<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">4-5<\/td>\n<td>Lbs<\/td>\n<td>Boneless, Skinless Chicken Breast<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">2<\/td>\n<td>Large<\/td>\n<td>Onions<\/td>\n<\/tr>\n<tr>\n<td align=\"left\">3<\/td>\n<td>Large<\/td>\n<td>Red, Yellow and\/or Green Bell Peppers<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Chicken Spiedie Recipe:<\/strong><\/p>\n<ul>\n<li>Tenderize the chicken using a Jaccard 45-Blade Meat Tenderizer, going first right to left, then again between you and the rear wall of the counter-top<\/li>\n<li>Cut up the chicken into roughly 1&#8243; cubes<\/li>\n<li>Put cubes in a vacuum bag, shake the sauce, add to the bag, then vacuum seal the bag.<\/li>\n<li>Refrigerate for at least 2 hours.<\/li>\n<li>Move the rack to the position closest to the broilers and preheat the broilers on high until glowing brightly<\/li>\n<li>Drain the bag and spread the chicken cubes out on a wire rack in a baking sheet, so that none of the cubes are touching. This might require two racks and two sheet pans.<\/li>\n<li>Place one pan under each broiler<\/li>\n<li>Broil until browned and there are some crispy edges.<\/li>\n<li>Turn each piece individually as it gets brown.<\/li>\n<li>Check the temperature and remove and serve when the chicken is 160\u00b0F. It will only be brown on one side but will be tender and juicy.<\/li>\n<\/ul>\n<p><strong>Veggies:<\/strong><\/p>\n<ul>\n<li>Put grill pan on burners and heat to about 450\u00b0F<\/li>\n<li>Cut the peppers into 1&#8243; chunks and toss in a ziplock bag with a few teaspoons of olive oil.<\/li>\n<li>Cut the onions into 1\/2&#8243; slices and brush with a little olive oil.<\/li>\n<li>Put both on the grill. Cook the peppers until slightly charred, turning as necessary.<\/li>\n<li>Cook the onions until soft and a little carmelized.<\/li>\n<\/ul>\n<p><strong>Couscous:<\/strong><\/p>\n<ul>\n<li>1 Cup uncooked couscous feeds 4 people<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I put this here because details are really important. In particular, following the tenderizing, marinating and cooking notes yields very tender flavorful chicken even when using the not-very-impressive supermarket meat. Ingredients: 1 16 Ounce Bottle Salamida State Fair Marinade Spiedie Sauce 4-5 Lbs Boneless, Skinless Chicken Breast 2 Large Onions 3 Large Red, Yellow and\/or &#8230; <a title=\"Chicken Spiedies\" class=\"read-more\" href=\"https:\/\/www.bupkis.org\/index.php\/recipes-2\/entrees\/chicken-spiedies\" aria-label=\"Read more about Chicken Spiedies\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":613,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6041","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/6041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/comments?post=6041"}],"version-history":[{"count":4,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/6041\/revisions"}],"predecessor-version":[{"id":6047,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/6041\/revisions\/6047"}],"up":[{"embeddable":true,"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/pages\/613"}],"wp:attachment":[{"href":"https:\/\/www.bupkis.org\/index.php\/wp-json\/wp\/v2\/media?parent=6041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}