Chicken Spiedini

Adapted from Rizzo's Pasta


2 cups buttermilk

2 pounds chicken, cut into 1 1/2-inch cubes


1/4 cup lemon juice

3 tablespoons minced fresh garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup dried parsley flakes, crumbled


3/4 cup grated Parmesan cheese

1/4 teaspoon onion powder

1/2 teaspoon garlic salt

3/4 cup Italian-seasoned fine, dry bread crumbs


2 Tablespoons butter, melted

1/4 cup dry white wine

2 Tablespoons finely minced parsley


8 lemon wedges, for garnish


Cut chicken into cubes the day before, and soak them in buttermilk overnight, covered, in the refrigerator. The next day, remove the chicken from the buttermilk and pat dry; set aside.


In a large bowl, stir together lemon juice, garlic, salt, pepper and parsley flakes; add chicken; stir to combine. Cover and allow to marinate 1 hour at room temperature.


Meanwhile, toss together Parmesan, onion powder, garlic salt, and breadcrumbs. Add chicken; mix well. Thread cubes onto skewers,* leaving a little space between cubes.


Broil, turning once or twice, until chicken is firm and crumbs are toasted, about 20-25 minutes.


While chicken is broiling, combine melted butter, white wine, and parsley.


Arrange on serving plates, drizzle with melted butter/wine mixture, and garnish with lemon wedges.


Yield: 4 servings


*I used bamboo skewers that I soaked in water to prevent them from catching on fire.