CHICKEN SPIEDINI RECIPE WITH LEMON BUTTER SAUCE
This easy Grilled Chicken Spiedini Recipe is the best summer grill recipe! This family favorite is sure to be a crowd pleaser!
Provided by Caitlyn Erhardt
Categories Main Course Main Dish
Time 40m
Number Of Ingredients 13
Steps:
- Cut chicken breast into 1-inch cubes and add to large bowl. Season with 1/4 tsp salt and 1/2 tsp pepper (keep remaining for breading) and add in olive oil and white wine. Stir to combine, cover and refrigerate for 20 minutes.
- While the chicken is marinading, combine remaining salt and pepper, red pepper flakes, parsley, garlic powder, Italian bread crumbs, Panko, Parmesan cheese into a bowl and stir to combine. Set aside.
- Once chicken has marinaded remove from the fridge and add in the dry ingredients and stir until all chicken is well coated. Spray skewers with cooking spray and skewer chicken cubes on until none remain. Pat on fallen breading if desired.
- Heat your grill or grill pan to medium-high heat and spray with cooking spray to avoid bread crumbs from sticking. Add skewers to heat and cook 4 minutes each side or until internal temperature reads 165 degrees. If they are getting too charred place them on a cooler part of the grill until cooked through.
- To serve remove chicken from skewers and drizzle with Lemon Butter Sauce. Enjoy!
Nutrition Facts : Calories 499 kcal, Carbohydrate 12.5 g, Protein 50.6 g, Fat 26.2 g, SaturatedFat 6.9 g, Cholesterol 145 mg, Sodium 732 mg, Fiber 1 g, Sugar 1.4 g, ServingSize 1 serving
FABULOUS GRILLED CHICKEN SPIEDINI
We love having chicken spiedini at a local italian restaurant. I found this recipe in our local newspaper and gave it a try. We thought it was great and I hope you will too. It's a good choice for a summer cook-out. If I am short on time, I prepare the chicken as directed, but skip the rolling/skewering and simply grill it. Just as tasty and very easy.
Provided by Chris from Kansas
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts between sheets of plastic wrap; pound chicken gently with mallet until very thin (about 1/8 inch thick).
- On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic.
- In shallow dish, combine olive oil and melted butter.
- Dip chicken into butter mixture; coat with crumb mixture.
- Tightly roll up and secure with wooden toothpicks, if needed.
- Cut into 1-inch-thick pieces; thread onto metal skewer.
- Remove wooden picks.
- Repeat with remaining chicken.
- To grill; Place skewers on lightly greased grid over medium hot coals.
- Cover and grill for 5 minutes per side or until chicken is cooked through.
- Note: To reduce fat and calories, substitute 1/4 cup buttermilk for the butter/oil mixture.
Nutrition Facts : Calories 360.2, Fat 19.1, SaturatedFat 7, Cholesterol 98.3, Sodium 667.8, Carbohydrate 14.6, Fiber 1, Sugar 1.2, Protein 31.3
GRILLED CHICKEN SPIEDIES
The term 'spiedie' (SPEE-dee) comes from 'spiedo,' the Italian word for spit, and simply refers to meat grilled on a skewer. This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it's amazing!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time P1DT27m
Yield 6
Number Of Ingredients 14
Steps:
- Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds.
- Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes.
- Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes.
- Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.
Nutrition Facts : Calories 874.8 calories, Carbohydrate 73.2 g, Cholesterol 140.1 mg, Fat 41 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 8.6 g, Sodium 1277.8 mg, Sugar 8 g
GRILLED CHICKEN SPIEDINI
I had never had spiedini before, but found this recipe in the paper. Makes nice kabobs and the pepperoncini really add flavor. Great served over angel hair pasta.
Provided by Zetty66
Categories Chicken
Time 34m
Yield 1 breast, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine lemon juice, 1 T lemon zest and olive oil.
- Remove 2 T lemon juice mixture and stir in pepperoncini; set aside.
- Place remaining mixture into zip-top bag and add chicken. Seal and refrigerate 30 minutes.
- Place bread crumbs, cheese, parsley, and remaining 2 T lemon zest and garlic cloves in a shallow dish.
- Remove chicken breasts from marinade and cut into 1 inch thick slices.
- Place chicken in crumb mixture, coating well.
- Carefully thread chicken onto metal skewers.
- Grill over medium high for 9-12 minutes or until internal temperature registers 170°F, turning once.
- Place on a serving platter and drizzle with pepperoncini mixture.
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