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Better Late than Never
Unfortunately for the 2nd visit to Italy in this season’s F1 championship, I was unable to cook on the actual weekend. However, I did the cook the following week and for the F1 Grand Prix cook, I decided to do Chicken Spiedini.
Many Spiedini cooks seem to be beef inspired but I stumbled across a chicken recipe at Erhardts Eats which I really fancied trying.
Preparation and Cook
To prepare this dish it was a case of mixing all the ingredients together in a bowl and marinating the chicken for a couple of hours.
As always, an hour before cooking I took the chicken out of the fridge to bring it up to room temperature.
I decided to use the SNS Kettle for this cook which is a bit of a rarity for me when doing skewers. I typically use the Weber GBS and had decided to serve this with grilled Asparagus and Courgette, so needed the grate also. With the SNS, I have the Slow ‘n’ Sear deluxe, which creates the 2 cooking zones and really helps control the cook.
As with all my skewer cooks, I used the Russian Skewers, which span the diameter of the Kettle and also sit just above the grate so you don’t have any issues with the meat sticking to the grate. One thing I was aware of with this cook was the breadcrumb coating. I needed to keep a close eye on the skewers to make sure they didn’t burn.
As the skewers were cooking I prepared the Lemon and Caper sauce, and then once the Chicken Spiedini was plated I drizzled over the sauce.
This Chicken Spiedini was great! I was really curious how the breadcrumb would taste on the chicken, but it worked really well, with the Lemon and Caper sauce going really well with it. I wouldn’t hesitate to cook this again. Serving this with Grilled Asparagus and Courgette also worked really well.
Chicken Spiedini with a Lemon Caper Sauce
- 4 Chicken Thighs (De-boned and skin removed)
- ¼ cup Olive Oil
- ⅛ cup White Wine
- 1 tsp Black Pepper
- 1 tsp Aleppo Pepper
- 1 tsp Parsley
- 1 tsp Garlic Powder
- ⅓ cup Panko Breadcrumbs
- 1 tbsp Parmesan Cheese
Lemon and Caper Sauce
- 2 tbsp Lemon Juice (freshly squeezed)
- 1 tbsp Butter
- 1 tbsp Capers
- Slice your chicken thighs into bite-sized pieces, and then combine in a bowl with all the other ingredients except the breadcrumbs.
- Place in the fridge for around 2 hours to marinate. Take the chicken out an hour before you want to cook. Add in the breadcrumbs and mix well.
- Skewer the chicken and when your BBQ is up to heat cook on the BBQ for around 16 minutes, turning frequently. I usually suggest turning every 4 minutes, but because the breadcrumbs will be prone to burning, you will need to do this more frequently.
- Whilst the chicken is cooking prepare the Lemon Caper Sauce. Melt the butter in a pan, add the lemon juice and capers and mix well, warming through.
- When your chicken is cooked, remove from the BBQ, plate up, and spoon over the Lemon Caper sauce.
- I served this with Asparagus and Grilled Courgettes which went really well with both the chicken and sauce.