Difficulty: Intermediate
Poultry
Matt Groark's Chicken Spiedini with Amogio Sauce
Matt Groark
Prep Time: 15 min
Cook Time: 45 min
Difficulty: Intermediate
This simple grab and dip Chicken Spiedini is a delicious low-carb tailgate option that is easy to adapt for the carnivore diet, too.
Instructions
- Step 1: Cut chicken into 1 inch x 1 inch pieces. In a large bowl, toss together chicken, olive oil, wine, rosemary, oregano, zest, and Ben's Heffer Dust. Place in refrigerator for 30 minutes.
- Step 2: Mix together bread crumbs and parmesan and toss chicken in mixture. Skewer chicken onto skewers and set aside.
- Step 3: Burning the recteq Cherry Pellets, preheat recteq SmokeStone to Medium-High heat. Add butter to SmokeStone and place chicken skewers in butter. Allow to cook 5 minutes or until golden brown; turn over and cook until internal temperature is 165ºF.
- Step 4: In a small sauce pot mix together sauce ingredients and place on SmokeStone to heat for up about 3-5 minutes. Serve alongside skewers.
Ingredients
Serving Sizes
Ingredients
- 2 pound(s) Chicken Breast Meat
- 1/2 cup(s) Olive Oil
- 1/2 cup(s) White Wine
- 2 tablespoon(s) Rosemary, chopped fine
- 1 tablespoon(s) Oregano, chopped fine
- 1 Whole Lemon, zested
- 1 tablespoon(s) Ben's Heffer Dust
- 1 cup(s) Bread Crumbs
- 1/2 cup(s) Grated Parmesan Cheese
- 3 tablespoon(s) Unsalted Butter
Amogio Sauce
- 1/2 cup(s) Olive Oil
- 1/4 cup(s) Butter, melted
- 3 Garlic Cloves, minced
- 1/4 cup(s) Lemon Juice
- 1 tablespoon(s) Parsley
- 1 tablespoon(s) Basil
- 1 tablespoon(s) Ron's Screamin' Pig Rub
Tools Needed
- Nitrile Gloves
- Cutting Board
- Skewers
- Small Sauce Pot
- Step 1: Cut chicken into 1 inch x 1 inch pieces. In a large bowl, toss together chicken, olive oil, wine, rosemary, oregano, zest, and Ben's Heffer Dust. Place in refrigerator for 30 minutes.
- Step 2: Mix together bread crumbs and parmesan and toss chicken in mixture. Skewer chicken onto skewers and set aside.
- Step 3: Burning the recteq Cherry Pellets, preheat recteq SmokeStone to Medium-High heat. Add butter to SmokeStone and place chicken skewers in butter. Allow to cook 5 minutes or until golden brown; turn over and cook until internal temperature is 165ºF.
- Step 4: In a small sauce pot mix together sauce ingredients and place on SmokeStone to heat for up about 3-5 minutes. Serve alongside skewers.
Chef Pairings
The sky is the limit when it comes to sides. We recommend Grilled Elote Salad or a wedge salad along with Smoked Scalloped Potatoes.