Jim's Italian Chicken
This is more of a cooking technique than a recipe. Big chicken breasts can be over an inch thick at one end and taper down to a quarter inch. This makes them hard to cook evenly and offends Jim's engineering sensibilities. Cutting the breasts into squares and skewering the pieces creates chicken "sticks" that are easy to handle on the grill and turn out nice & moist.
5 pounds boneless chicken breasts
1 bottle Italian salad dressing
1/2 cup red wine
2 tablespoons Italian herbs (Penzey's "Tuscan Sunset")
1 tablespoon garlic powder
1 teaspoon black pepper
1/4 cup olive oil (if using fat-free dressing)
Trim chicken breasts of excess fat and cut into approximately 1.5 inch square pieces. Transfer to a gallon zip-top bag, and add the marinade ingredients. Close the top of the bag, removing as much air as possible. Squish the chicken around in the bag to mix marinade and spread the flavors around. Put into fridge for at least 2 hours or up to 24.
Put the chicken on kebab skewers, one piece right up against the next to form a "stick" of even thickness. Grill until done. (Everybody seems to have their own grilling technique; if you want details ask Jim). Remove from skewers and let rest 5-10 minutes before serving.
