The trick is to smoke the meat and not make the meat smoke
Date:May 03, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The marinade used EVOO, white wine vinegar, black pepper, kosher salt, shallots, garlic & fresh oregano
The marinade is ready to mix
The finished marinade
The boneless skinless chicken is cubed before placing in the marinade
The chicken marinates for 1 hour at room temperature
The chicken is strained to remove excess marinade & is rolled in breadcrumbs & put on skewers with some pancetta
The breaded chicken & pancetta is on the skewers and the grill has been preheated to high
The skewers are on the grill over high heat. Turning them on the diagonal creates a longer surface to sear
This is a quick cook a couple minutes per side x 4 sides
The finished Chicken Spiedini is served over a bed of pasta
The Chicken Spiedini was spicy & had a wonderful crunchy exterior
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This recipe was my first test drive from another newly purchased cookbook Grillin’ w/ Gas, According to the book spiedini is the Italian word for meat on a stick. The recipe marinates the chicken for an hour in Italian seasonings. Meanwhile panchetta a relative of bacon is cut into cubes and boiled. When the chicken is ready it is rolled in breadcrumbs and put on the skewers, alternating chicken cubes and pieces of panchetta. The meat is cooked on high heat turning 4 times. This recipe was very tasty and the bread crumbs toasted up and made for a crunchy skin for the chicken. This meal would also be great as an appetizer too, but I am not sure I could be polite and each just one on a toothpick.