Matt Groark's Chicken Spiedini with Amogio Sauce

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.