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1
Combine the olive oil, garlic, basil, oregano, lemon zest, salt, pepper, and red pepper flakes in a large bowl.
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2
Transfer 2 tablespoons of the oil mixture to a separate bowl and whisk in the mayonnaise, vinegar, and lemon juice.
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3
Refrigerate until ready to serve.
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4
(The sauces can be refrigerated, covered, for up to 2 days.
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5
).
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6
Prick the chicken breasts all over with a fork (this helps the marinade penetrate the meat.)
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7
Cut the chicken breasts into 1 1/4-inch cubes and transfer to the large bowl with the oil mixture (NOT the mixture with the mayonnaise).
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8
Refrigerate, covered, for 30 minutes or up to 3 hours.
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9
Remove the chicken from the marinade and thread the chunks onto six 12-inch metal skewers.
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10
FOR A CHARCOAL GRILL: Open the bottom grill vents completely.
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11
Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts).
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12
When the coals are hot, spread them evenly over the grill.Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
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13
FOR A GAS GRILL: Turn all the burners to high, cover, and heat grill until hot, about 15 minutes (adjusting the burners as needed to maintain a hot fire.
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14
).
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15
Clean and oil the cooking grate.Place the skewers on the grill and cook (covered if using a gas grill), turning frequently, until lightly charred and cooked through, 10 to 15 minutes.
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16
Transfer the chicken to the rolls, remove the skewers (sliding the chicken directly onto the bun), and drizzle with the mayonnaise mixture.
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17
Serve!
