1/2 cup olive oil
2 garlic cloves
2 tablespoons chopped fresh basil (or 2 teaspoons dried)
1/2 teaspoon dried oregano
2 teaspoons grated lemon zest plus
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 1/2 pounds boneless, skinless chicken breasts (about 4 breasts), trimmed
6 (6-inch) submarine rolls, split partially open lengthwise, or 6 large slices Italian bread
Combine the oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons of the oil mixture to a separate bowl and whisk in the mayonnaise, vinegar, and lemon juice; refrigerate until ready to serve. (The sauces can be refrigerated, covered, for up to 2 days.)
Prick the chicken breasts all over with a fork, cut them into 1 1/4-inch chunks, and transfer to the bowl with the remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.
Remove the chicken from the marinade and thread the chunks onto six 12-inch skewers. Grill on high, turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Transfer the chicken to the rolls, remove the skewers, and drizzle with the mayonnaise mixture. Serve.
Defrost chicken in refrigerator. Thread onto bamboo skewers which have been soaked in water for 20 minutes prior to using. Grill as directed above. Serve as directed above. To prepare sauce, defrost and whisk in 3 tablespoons mayonnaise.