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Recipe of the Week: Grilled Chicken Spiedini alla Griglia

By Staff | Oct 29, 2019

Chef Loretta Paganini

These little skewers are bursting with Italian flair. Sold already prepared at many Italian butchers, I like to prepare them ahead and marinate them in white wine, mustard herbs and sugar in the refrigerator overnight before grilling them. Serves eight. (Chef tip: Cover half of the grill with foil and place naked skewers on it; this way they will not burn.)

1 pound chicken breast (boneless-skinless), trimmed, cut into one-inch cubes

1/2 cup dry white wine

1/4 cup brown sugar

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

2 teaspoons fresh rosemary, chopped

2 teaspoons fresh Italian parsley, chopped

2 teaspoons fresh sage, chopped

1 teaspoon fresh thyme leaves

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

16 pre-soaked skewers

1 cup cherry tomatoes

2 red and yellow bell peppers, core and sliced

1 red onion, peeled and sliced

Gremolata sauce:

1/4 cup fresh Italian parsley, chopped

2 cloves garlic, minced

Zest from one lemon

2 teaspoons capers, drained and rinsed

1/2 cup extra virgin olive oil

Combine fresh herb mixture and marinate in the refrigerator overnight: wine, herbs, salt, sugar and pepper in a small bowl. Toss chicken cubes with mustard. Coat chicken cubes in the herb mixture. Heat the grill to medium.

In a small, non-reactive bowl, combine gremolata ingredients and set aside until ready to serve.

Heat the grill over medium-high heat. Brush the rack or pan with vegetable oil to prevent the spiedini from sticking. Skewer four chicken cubes on an eight-inch, pre-soaked skewer with cherry tomatoes, pepper and onion slices. Prepare all the skewers. Grill the spiedini on each side, until lightly charred, about 15 minutes. Serve warm, topped with gremolata sauce.