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From @Recipe30

Chicken Spiedini

30 min · Serves 4 · 530 kcal

30 mintotal
20 minhands on
18steps
4servings

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Ingredients

For the marinade

  • 1/4 cup dry white wine (60 ml)
  • 3 tbsp extra-virgin olive oil
  • 3 garlic cloves, finely grated
  • Zest of 1 lemon
  • 1 tsp fine sea salt
  • 1/2 tsp chili flakes

For the chicken

  • 1 1/2 lb skinless chicken breasts (700 g), cut into chunky 2-inch (5 cm) pieces

For the toasted crumb topping

  • 1 1/2 cups panko breadcrumbs (90 g)
  • 1/2 cup Parmesan cheese (50 g), finely grated
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley, finely chopped

For the chicken

    For the garlic butter

    • 4 tbsp butter (60 g)
    • 2 garlic cloves, finely grated
    • To assemble
    • Arugula (rocket)
    • Lemon wedges

    To assemble

      Method

      For the marinade

      1. Whisk together the white wine, olive oil, grated garlic, lemon zest, fine sea salt, and chili flakes in a glass bowl.

      For the chicken

      1. Add the chicken pieces to the marinade and turn to coat completely.

      2. Cover and refrigerate to marinate for 2 hours.

        Then 120 min of waiting

      For the toasted crumb topping

      1. Add the panko breadcrumbs, grated Parmesan cheese, salt, and black pepper to a dry stainless steel pan.

      2. Heat over medium heat, stirring frequently, until golden brown and fragrant, 3–5 minutes.

        Stir constantly to keep the cheese from sticking to the bottom of the pan as it melts and toasts.

      3. Transfer the toasted crumbs to a bowl and leave to cool.

      4. Chop the fresh parsley and mix it through the cooled breadcrumbs.

      For the chicken

      1. Thread the marinated chicken pieces onto metal skewers, leaving a small gap between each piece for even cooking.

      2. Fire up the barbecue grill to medium-high heat.

      3. Grill the chicken skewers, turning occasionally, until nicely charred on the outside and cooked through, 6–8 minutes total.

      For the garlic butter

      1. Melt the butter in the same pan used for the breadcrumbs over medium heat.

      2. Grate the garlic into the melted butter and stir to combine, cooking gently for 30 seconds.

      To assemble

      1. Spread the fresh arugula over a serving platter.

      2. Coat each hot skewer generously in the garlic butter.

      3. Lay the buttered skewers over the bed of arugula.

      4. Pour any remaining garlic butter over the skewers.

      5. Scatter the toasted crumb topping generously over the chicken.

      6. Serve immediately with lemon wedges.

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