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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.

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

  • 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.