Chicken Spiedini

I'm always looking for a different way to cook chicken. One of the Kansas City Italian Restaurants serves this. I'm not sure this is exactly how they fix it, but it's good and easy enough for me to prepare.

If you have a way to fix chicken that changes it up, something different, let me know. I'll gladly try it. It seems chicken is the only meat that is reasonably priced and on sale around here on a weekly basis.


Grilled chicken spiedini

1/2 cup lemon juice

3 tablespoons grated lemon zest, divided

1 tablespoon olive oil

2 tablespoons chopped pickled pepperoncini

4 boneless, skinless chicken breast halves

2/3 cup Italian seasoned bread crumbs

1/3 cup grated Parmesan cheese

1 tablespoon chopped parsley

2 garlic cloves, minced

Combine lemon juice, 1 tablespoon lemon zest and olive oil; blend well. Remove 2 tablespoons lemon juice mixture, stir in pepperoncini and set aside. Place remaining mixture into zip-top bag and add chicken breasts. Seal bag, refrigerate and allow to marinate 30 minutes.

Place bread crumbs, Parmesan cheese, parsley, remaining 2 tablespoons lemon zest and garlic cloves in shallow dish such as a pie plate; blend well. Remove each chicken breast from marinade and place in crumb mixture, coating well. Carefully cut each breast into 1-inch thick slices and thread onto metal skewers.

Preheat grill to medium-high (400 degrees, see cooking tip) allowing coals to burn down to white ash. Grill chicken 9 to 12 minutes, or until fully cooked and meat thermometer registers 170 degrees, turning midway through cooking.

Place on serving platter and drizzle with pepperoncini mixture.