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Hector Ponomarev
Hector Ponomarev

Chicken Spiedini Recipe Kansas City !FULL!

This chicken spiedini recipe will serve up to four people. Therefore, purchase about 2 pounds of skinless boneless chicken breasts. Adjust recipe as needed when preparing a dish for more than 4 people.

Chicken Spiedini Recipe Kansas City

Redolent of lemon, garlic, basil, oregano and other herbs, Chicken Spiedini features marinated meat wrapped in soft Italian bread crumbs. In addition to signature Chicken Spiedini Garozzo, the restaurant offers three riffs on the basic recipe. Chicken Spiedini Samantha pairs spiedini with fettuccini, sliced artichoke and rich Alfredo sauce. Veal and beef spiedini are also available.

Chicken spiedini has been a Kansas City classic since Garozzo's first started selling these grilled skewers of tender, juicy, all white chicken. Spiedini, translating to skewered meat in Italian, has been around for centuries, but was traditionally beef or lamb. When restaurants in Kansas City began making the dish with chicken breasts, it quickly became a regional favorite. Since national chains like Olive Garden got ahold of the recipe, it has become popular nationwide.

Alternatively, you can cube the chicken breasts and use cubed chicken. This will result in a slightly less flavorful chicken spiedini as there is not as much surface area for the marinade to adhere to. It will also result in a slightly firmer chicken.

Make the amogio marinade by combining the Italian dressing, lemon juice, softened butter, black pepper, and red pepper flakes in a medium sized bowl. Amogio sauce is a combination of oil, lemon juice, butter, and herbs and spices, commonly used to marinate and season chicken spiedini. For our quick and easy amogio sauce and marinade when use Italian dressing as the flavorful oil base for the sauce, to which we add the additional seasonings, butter, and lemon juice.

Roll each chicken breast tightly then slice into 1-2 inch chunks and place on skewers to hold together. If using cubed chicken, skewer the chicken cubes onto the skewers. If you are using wooden skewers for the spiedini we recommend soaking the wooden skewers for about 15 minutes to help prevent them from burning during cooking.

Finally, it is time to get cooking. Preheat your grill or BBQ to medium-high heat (about 400 degrees). We typically make these grilled chicken spiedini a couple of different ways, either directly on the grill or on a griddle like a Cooking Steel or Blackstone.

Oil your flat top or griddle and cook the chicken spiedini skewers for about 90 seconds then flip over and cook for an additional 90 seconds. Continue to flip every 60-90 seconds until all sides are browned and the chicken is cooked through. This typically takes about 8-10 total minutes but can vary. Internal temperature of the chicken should be 165 degrees.

To cook the chicken spiedini on a BBQ grill, set up for both direct and indirect heat. Oil your grates to keep the chicken coating from sticking to the grill. Cook the chicken skewers over the direct heat for about 3-4 minutes and then flip the chicken spiedini over. Cook an additional 3-4 minutes, then move the chicken to indirect heat and continue to cook until you reach an internal temperature of 165 degrees as checked with an instant read thermometer.

Once you are done cooking your grilled chicken spiedini, remove them from the grill and serve immediately. Serve as part of a larger family style Italian meal along with some Italian Style Parmesan Wings, salmon lasagna, giant meatballs with truffle burrata, and wood oven stromboli.

The chicken spiedini also works wonderfully as a main course with most pastas including spaghetti and angel hair pasta. Pastas that are lightly seasoned with a little butter, lemon and parsley make for a light and refreshing backdrop to the spiedini. Wash it all down with a glass or 2 of blackberry sangria or a blood orange bellini.

Amogio sauce is a flavorful Italian sauce added to different meats, including this incredible chicken recipe. It consists of olive oil, garlic, butter, chopped parsley, and other fresh ingredients. It has that perfect buttery taste that pairs wonderfully with chicken.

Prepare an incredible meal from scratch with this Chicken Spiedini recipe. The juicy chicken is bursting with flavor from the fresh Amogio sauce added to it. If you want to enjoy an Italian-inspired meal, this is an excellent recipe.

Another day, another grill recipe. I'm not even sorry, this one is an OG and it deserves a standing ovation for being dang delicious. Bonus, this spiedini is also super simple and doesn't take much time to make. This Grilled Chicken Spiedini Recipe with Lemon Butter Sauce has been made in my family for as long as I can remember.

Growing up this was the chicken recipe we ate the most over the summer and always requested when my dad would grill. Really how can you not love it?! The spiedini is made with breaded chicken, and just a touch spicy, then grilled to crispy perfection with the perfect amount of char. Finally, to top it all off it is drizzled with melted butter and lemon. YUM, get in my belly now! Okay, enough from me. I hope you and your family enjoy this recipe as much as my family does.

Grill Tip: MAKE SURE YOU SPRAY THE GRILL OR GRILL PAN BEFORE ADDING CHICKEN. If you do not the breading will stick, it will be a mess, and your chicken will be sad. Let's avoid sad, bread-less chicken spiedini.

The Perfect Cook: If the spiedini is getting too charred for your liking set it to a cooler part of the grill until it reaches 165 degrees. Use a meat thermometer to assure that your chicken is cooked perfect and no over or under done.

Spiedini Sauce Secret: Make the Lemon Butter Sauce just before you are ready to serve this spiedini recipe. If you make the lemon butter sauce for the chicken spiedini too early the butter will harden and you will need to re-make it. Trust me, it is very difficult to drizzle hardened butter over top of spiedini.

The following recipe is a close approximation of it. He says to split the chicken breasts through the middle, parallel to the cutting surface so it is easier to pound the breast flat. This recipe is reworked with smaller chunks for grilling instead of broiling.

Kansas CityChicken Spiedini with Amogio Sauce Chicken spiedini was "invented" at the Garozzo's restaurant in Kansas City in the 1980's. As the story goes, after his uncle pointed out that his newly opened restaurant did not have enough chicken dishes in the menu, chef owner Mike Garozzo invented this dish, very loosely basing it on his grandmother's recipe for spiedie. It soon became a local sensation and other restaurants started serving their own versions of it - while home cooks adapted it for their kitchens. Most recipes for chicken spiedini I found online are fairly similar, I based mine on one in particular but taking inspiration from others. Most use chicken breasts or chicken tenders, but I much prefer chicken thighs - they are much juicier - and this proved the right call for this dish. The chicken was unbelievably soft and moist, no doubt a product of the long marination. I was afraid that this dish was going to fail me because I ended up using a sweet cuv&eeacute;e instead of a dry white wine - simply because that was all I had. But it didn't seem to make any difference, I couldn't detect any sweetness in the chicken. I did like the resulting chicken nuggets (ultimately, that's what they are) very much, and I wish I'd known of the recipe when my kids were little. As it was, my teen wouldn't even try them. As good as the chicken was, the amogio sauce was a complete disappointment. It's supposed to be a dipping sauce for the chicken, but it can also be used as a sauce for pasta. Unfortunately, it had no flavor to speak of, despite the fact that I used far more lemon juice that the original recipe called for - and that it was freshly squeezed from a lemon I just picked from my tree. I think that the culprit was the butter, it was just too heavy. As it was, it was a waste of good and expensive ingredients. I did make twice as much sauce as the recipe asked for as I had been planning to serve it on pasta. Fortunately, the chicken was good enough on its own. PRINT PDF

Chicken Spiedini is a dish of tender breaded chicken skewers drizzled with buttery garlic sauce. It is believed that this beloved and particular culinary dish originated from Abruzzo, Italy. But later in the United States, chicken spiedini was popular in Garozzo, Kansas City.

Do you need some appetizer ideas for your upcoming grand celebration? Mini Chicken Spiedini with Bread & Cheese is perfect for a full-course meal starter. The secret to making this chicken spiedini recipe tasty is the grilling method.

Do you want a dish that will surely impress guests at any dinner or celebration party? Start by creating this chicken spiedini recipe. To know more about the detailed steps to make this dish, watch and enjoy this video recipe we got for you.

Simple and easy to cook, this chicken spiedini recipe has an overall cooking and preparation time of thirty-one minutes. To make the chicken spiedini, prepare some debone chicken thighs, Panko breadcrumbs, and parmesan cheese.

Carl Camacho takes you into another most requested flavorful chicken spiedini recipe. Here are a few ingredients you need to prepare to start this recipe. Gather chicken tenders, extra virgin olive oil, and Panko breadcrumbs.

Marinated chicken spiedini blended with Amogio sauce makes a fantastic Italian-style dinner. Traditionally, this chicken spiedini dish is perfect for dipping in a lemon and butter sauce (Amogio) and best tried with pasta.

Or, if you want to make it unique, you can serve this chicken spiedini with a loaf of warm bread or pesto pasta. Whatever you prefer and enjoy, Marinated Chicken Spiedini is something you will always look forward to.

All you need to remember for this Italian recipe is the cooking technique. The chicken skewers should be breaded in parmesan and aromatic bay leaves. To make it healthier, you can opt to use gluten-free breadcrumbs. After that, you should leave it in the oven until it is baked to perfection.


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