The trick is to smoke the meat and not make the meat smoke

CHICKEN SPIEDINI

  Date: May 03, 2009
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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.
Recipe Source:
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Wicked Good Burgers

Grilling with Gas:

Chicken Spiedini - Page 136
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 3/8" Metal Skewers