Chicken Spiedini with Amogio Sauce
Chicken Spiedini with Amogio Sauce is a St. Louis classic with crispy Parmesan-breaded chicken skewers and a buttery garlic lemon sauce.
Ingredients
Chicken Spiedini Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- ¼ cup extra virgin olive oil
- ¼ cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Italian seasoned breadcrumbs
- ½ cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh Italian parsley
- Olive oil spray or additional olive oil for cooking
Amogio Sauce Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh Italian parsley
- ¼ teaspoon red pepper flakes optional
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Marinate the chicken. Add the chicken to a large bowl. Add the olive oil, white wine, lemon juice, lemon zest, garlic, salt, and black pepper. Toss until well coated. Cover and marinate in the refrigerator for 20 minutes.
- Prepare the breading. In a shallow bowl, combine the Italian breadcrumbs, Parmesan, and parsley.
- Bread the chicken. Remove the chicken from the marinade, allowing the excess liquid to drip off. Working a few pieces at a time, coat the chicken in the breadcrumb mixture, pressing gently so the coating adheres.
- Assemble the skewers. Thread the breaded chicken pieces onto metal skewers, leaving a small amount of space between each piece. Arrange the skewers on a foil-lined sheet pan fitted with a wire rack, if using. Lightly spray or drizzle the chicken with olive oil.
- Broil the spiedini. Position an oven rack about 6 inches from the broiler and preheat the broiler on high. Broil the chicken for 4 to 5 minutes per side, turning once, until the breading is golden brown and the chicken reaches an internal temperature of 165°F. Watch closely toward the end of cooking so the breadcrumbs do not burn. Each broiler is different - so pay attention to the temperature and color of the chicken rather than relying on the time.
- Make the amogio sauce. While the chicken cooks, melt the butter with the olive oil in a small saucepan over medium-low heat. Add the garlic and cook for about 30 seconds, until fragrant. Remove from the heat and stir in the lemon juice, parsley, red pepper flakes, salt, and black pepper.
- Finish and serve. Transfer the chicken spiedini to a serving platter. Spoon the warm amogio sauce over the skewers or serve it on the side for dipping. Garnish with additional parsley and serve immediately.
Notes
- Metal skewers are preferred for broiling. If using wooden skewers, soak them in water for at least 30 minutes before assembling and wrap any exposed ends with foil to help prevent scorching.
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