- 2 1/2 pounds boneless, skinless chicken breasts
- 1 (16-ounce) bottle marinade (recommended: Spiedie, available in grocery stores)
- Butter, softened
- 6 steak rolls
Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the 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 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.
Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Brooks Barbecue