Prepare chicken by first cutting into generous strips, about 1 1/4 inch wide. From the larger, fatter area of the breast, cut across into cubes. As the breast thins out, leave in a rectangular shape of about 2 1/2 inches long; the idea is that the thinner, longer pieces will be folded in half and placed on the skewers. When done so, they should be about the same thickness and size as the larger cubes and cook more evenly. Place chicken in a large Ziploc bag and place bag in a container.

For the marinade, whisk together olive oil, vinegar, lemon juice and zest, garlic, thyme, salt, pepper, and red pepper flakes. Reserve about 1/2 cup of the mixture for grilling and serving. Pour the remainder over chicken and give it a quick massage then seal, squeezing out as much air as possible. Refrigerate at least overnight and preferably longer, up to three days, turning now and then.

When ready to cook, build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high, leaving one burner off. Remove the meat from its marinade and thread onto metal skewers, or wooden ones that have been soaked in water for 30 minutes. As you thread, fold over any of the longer, thinner pieces, smooth side out. The chunks can be placed quite close together. Discard marinade. Remove reserved marinade from the fridge and pour about 2 tablespoons in a small container to brush the finished spiedies with.

When coals are covered with gray ash and fire is still quite high or gas grill is hot (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Cook the chicken quickly, but do leave it undisturbed, for about two to three minutes, or until it has begun to caramelize, brown and get crispy edges on one side, then turn and repeat. The total cooking time should be another five to seven minutes, so about 10 minutes total at the most. When finishing, brush the chicken with a little of the marinade.

If the skewers start to burn, or if the outside is crispy at its edges, caramelized and brown and still not cooked through, move the skewers over to the cool side of the grill to finish.

Rest the spiedies few minutes, then serve the skewers along with the rolls. Hold a roll in your hand, place the shewer in the roll and use the roll to wrap the chicken on the skewer and pull it off onto the roll. Serve with the rest of the reserved marinade on the side.

Note: if the olive oil in vinaigrette has hardened, just leave it at room temperature for a little bit, or set it near your grill where the heat will melt it in minutes.