What Makes This Recipe So Good
This grilled chicken spiedini recipe is a super fun way to enjoy chicken! The chicken pieces are marinated in a white wine sauce, breaded with a mixture of Italian breadcrumbs and Panko, and then slid onto skewers. Whether you grill them outdoors in the summer, or on a grill-pan indoors, it’s great anytime of the year. It’s incredibly delicious! The chicken is tender and juicy on the inside, and super crispy on the outside. And that herb butter sauce! It’s rich, garlicky, with layers of complex flavors. It complements the chicken spiedini perfectly, for a very satisfying bite. While you can enjoy these chicken skewers as is, over rice, spaghetti or mixed greens. They would also be great with this cucumber and tomato salad, this white bean salad, roasted carrots and potatoes, or Italian green beans.
Chef’s Tips
When it comes to the dry white wine, for cooking the best choices are either Pinot Grigio or sauvignon blanc. If you don’t want to use alcohol, you can totally use non-alcoholic white wine. For best results, you’ll want to marinate the chicken for at least 1 to 2 hours, but no longer than 12 hours. It’s actuyally possible to over-marinate meat, especially when the marinade contains citrus. If you use wooden skewers to grill the chicken spiedini, I recommend soaking them in water for at least 30 minutes, while the chicken is marinating to prevent them from catching fire when cooking the meat. Don’t overcook the chicken. Because the pieces are cut in 1-inch bite the skewers will cook quickly, around 8 to 10 minutes. If you’d like to use a meat thermometer, the chicken is ready to be removed from the heat when it reaches 165° Fahrenheit. Also, always let chicken rest for at least 5 minutes before serving.
More Italian-Inspired Recipes You’ll Love
Zuppa Toscana Vanilla Bean Panna Cotta with Caramel Sauce Asiago Tortelloni Alfredo With Grilled Chicken Garlic Bread Casserole The Best EVER Risotto Recipe Crusted Chicken Romano Pasta Napoletana
