Chicken Spidini Recipes

FABULOUS GRILLED CHICKEN SPIEDINI

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.

CHICKEN SPIEDINI

Steps:

• Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
• Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.
• Grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or till chicken is tender and no longer pink (170 degree F), turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)
• Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter until mushrooms are just tender, about 5 minutes, stirring occasionally. Add prosciutto; cook and stir 2 minutes more.
• Remove chicken from skewers; arrange on a serving plate. Sprinkle the chicken with half of the cheese. Spoon the mushroom mixture over chicken. Sprinkle with the remaining cheese. Squeeze a lemon wedge over each serving. Makes 4 servings.

GRILLED CHICKEN SPIEDIES

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.

CHICKEN SPIEDINI RECIPE WITH LEMON BUTTER SAUCE

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!

CHICKEN SPIEDIES

Steps:

• Cut the chicken into 2-inch cubes.
• Make the spiedie marinade: In a large non-reactive bowl, combine the oil, vinegar, lemon juice, garlic, parsley, oregano, salt, and pepper.
• Add the chicken and stir to coat well. Cover and refrigerate at least 3 hours, or up to 2 days.
• Thread the chicken onto skewers; discard any remaining marinade.
• Grill the chicken over high heat for 10-15 minutes, or until cooked through. Alternatively, cook the chicken in a cast iron skillet over medium-high heat for 8-12 minutes, or until cooked.
• Serve the spiedie chicken on a roll with lemon wedges.

DUSTIN'S CHICKEN SPIEDINI

Steps:

• Preheat oven to 350 degrees F.
• Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.

CHICKEN SPIEDINI WITH AMOGIO SAUCE

Steps:

• This recipe used plain breadcrumbs but if you have Italian breadcrumbs on hand that will work fine too.Using a microplane grate parmesan cheese and zest lemon. Chop parsley and either chop garlic or press with a garlic press.Combine cheese, lemon zest, bread crumbs, parsley and garlic in a shallow pan. Mix well and set aside.
• To avoid any salmonella issues remove chicken from store bought package, place in a gallon plastic bag and seal making sure air has been expelled from bag. Please be sure to wash hands after handling raw chicken.Using a meat mallet, gently pound chicken in the baggie to nearly 1/4 to 1/2 inch thickness. Then remove chicken from bag and cut into 1 1/2 inch width strips making 12 pieces. By using a meat mallet this process will tenderize the chicken and also make for an even bake.
• In a shallow bowl add olive oil. Over medium melt butter over low heat and then add to bowl of olive oil.Taking one chicken strip at a time dip in butter/oil mixture then dip into bread crumbs making sure to coat chicken evenly. Gently roll 3 chicken strips individually into a ball, prick with skewer and set aside. Cut off excess kabob so chicken will fit in the baking pan. I use a rectangle baker like this.
• In a medium saucier pan combine extra-virgin olive oil, butter, lemon juice, salt, pepper, garlic, fresh chopped parsley and basil, red pepper chili flakes and warm over medium heat until it begins to boil. Remove from heat.Spoon just enough Amogio sauce over chicken skewers to cover the bottom of the baking pan.
• Place chicken in a 400 degree fahrenheit preheated oven and bake for 15 minutes. Remove from oven and turn chicken over. Return to oven and bake another 15 minutes. Remove chicken from oven and carefully tip pan upward and using a spoon take some of the amogio sauce and drizzle over chicken. Return to oven and bake for 15 minutes.In the meantime, prepare Angel Hair Pasta according to package instructions.Once pasta is done, remove from heat, drain and return to pan. Pour amogio sauce over pasta and toss. Then place pasta in a serving dish.
• Remove chicken from oven and serve with pasta.
• Enjoy!

CLASSIC SPIEDINI RECIPE (ITALIAN STYLE KEBABS)

Steps:

• For the Sauce: Add the olive oil and garlic to a medium-size saucepot over low heat and cook for 2 to 3 minutes just until you smell it.
• Add in the crushed tomatoes, lemon juice, and ½ lemon and cook over low heat for 20-30 minutes. Finish with oregano, salt, and pepper.
• For the Spiedini: Add the olive oil to a bowl and set aside. In a separate bowl mix together the breadcrumbs, parmesan cheese, salt, and pepper until combined.
• Taking 1 slice of beef at a time, completely coat it in the olive oil, and then dredge it in the breadcrumbs until coated.
• Roll the beef up and set it aside on a cookie sheet tray. Slice it in half if it's too big.
• To Skewer: Add on some of the breaded beef followed up with a ½ bay leaf, onion, peppers, and loose Italian sausage and repeat until the 12" skewer is full, and then repeat until all of the other skewers are full and all of the ingredients have been used. Set them on a cookie sheet tray.
• Add a small amount of olive oil to a flat top griddle or a large cast-iron skillet over medium heat and sear the skewers, in batches if need be, for 2-4 minutes per side or until browned and cooked throughout.
• Serve the spiedini alongside the amogio sauce and garnish with optional chopped fresh parsley.

RICH AND CHARLIES CHICKEN SPIEDINI

Steps:

• Combine 2/3 of the garlic with lemon juice and oil in a self-sealing plastic bag. (Cover and refrigerate remaining garlic.) Add chicken to the bag, turning to coat. Remove the air from the bag, seal and refrigerate for 2 to 12 hours, turning the bag occasionally.
• Prepare a medium-hot fire in the grill. Thread chicken strips on skewers. Spread bread crumbs on a plate. Roll chicken in bread crumbs to coat.
• Grill chicken skewers for about 8 to 12 minutes or until cooked completely, turning halfway through.
• While chicken cooks, in a small skillet, melt butter over medium-low heat. Add the remaining garlic; cook just until softened.
• Remove chicken from skewers. Drizzle with garlic butter and serve.