- 2 1/2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) bottle spiedie marinade (available in stores)
- Butter, softened
- 6 steak rolls
Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the spiedie marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process.
Remove the chicken from the marinade and place the chicken on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through.
Recipe courtesy of Brooks Barbecue