Chicken Spiedies

Step 1

Chop the chicken into cubes that will fit on a skewer. Place a bowl over the scale and add the chicken. Note the weight down and add 1% salt by weight - e.g. 900 g chicken = 9 grams of salt. Toss the chicken and salt together. Let dry brine in the fridge uncovered for at least 1 hour or overnight.

Step 2

Prepare the mayo marinade and vinaigrette marinade by placing bowls over a scale and adding all the ingredients. Store in the fridge until ready to use.

Step 3

Add the mayo marinade to the bowl of chicken and mix with hands until each piece is coated. If using, thread the chicken on presoaked wooden or metal skewers.

Step 4

Set a grill or cast iron over high heat until smoking. Add the chicken and grill until there is deep browning on one side before flipping. Cook until the chicken is charred and cooked through, about 8 minutes.

Step 5

After cooking, drizzle a bit of the vinaigrette marinade over the top for an acidic punch.

Step 6

To serve, place a skewer on a hoagie roll and remove the chicken. Binghamtom residents would have you stop there, but this is a perfect vessel for pickled onions along with lettuce, feta, and tomato if you have it.