Chicken Spiedini Recipe Kansas City

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

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.

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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.

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.

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.

Once cooled to room temperature, you can store your leftover chicken spiedini in an airtight container in the fridge for up to 3 days. Reheat it in the microwave, air fryer, or oven until warmed through.

Becky Hardin founded The Cookie Rookie in 2012 and Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes ever since. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We love creating recipes that make putting food on the table faster and tastier for busy families. Becky has been featured in The Kitchn, People Magazine, Home and Family, The Today Show, and more.

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.

Their chicken spiedini menu became especially popular amongst the community. Now, what exactly is spiedini?Well, to put it simply, spiedini is the term used to describe any type of skewered meat. So, chicken spiedini is any type of chicken kebab.

Just like my Sicilian Beef Spiedini, this recipe for Chicken Spiedini is a guaranteed crowd pleaser. These are succulent Italian chicken skewers that are marinated in lemon, garlic and parsley, breaded and topped with my Garlic Butter Sauce.

This chicken spiedini is a really mouthwatering dish! It was very easy to prepare and the chicken turned out super tender. The combination of lemon juice, olive oil, and spices gave the chicken such a delicious flavour! Definitely making it again!

Make it a sandwich! Spread your bun with Boursin Cheese (yum), and lay down some spinach leaves or romaine. Place your chicken spiedini (minus the skewer) on top of the greens, and drizzle with leftover Lemon Basil sauce. Enjoy!

This air fryer chicken spiedini recipe with amogio sauce gives you a different taste of Italy. These crispy air fryer chicken kabobs with a creamy lemon garlic sauce are deliciously served over pasta or as finger food.

Chicken spiedini, however, already narrows it down to two main variations. The classic Italian version is essentially juicy pieces of marinated chicken thrown on the BBQ. It is a great street food to try when you are there on vacation.

Locally, we have chicken spiedini at Latin King in Des Moines and theirs is very delicious if you are in the area! My recipe is similar to the Latin King chicken spiedini recipe, but of course, cooked differently in an air fryer.

Chicken spiedini with amogio sauce is a pasta dish you can find in the old country. Amogio sauce hails from the island of Sicily and is often served with chicken or fish. Nowadays, it is also gaining popularity as a pasta sauce.

That being said, feel free to swap out the chicken breast for boneless chicken thighs. You can also use other proteins. Try this recipe with a white fish like haddock or tilapia. A vegetarian version can be made with cauliflower florets. be457b7860