Chicken, Spiedini

Ingredients

For the Marinade and Chicken:

• ¼ cup olive oil
• ¼ cup white wine
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• 1 tablespoon freshly grated lemon zest
• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• Olive oil for the grill

For the Breading:

• 1 cup Italian-style breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon garlic powder
• 1 tablespoon freshly grated lemon zest
• ⅓ cup freshly grated Parmesan cheese
• ¼ cup freshly grated Pecorino cheese

For the Lemon Butter Sauce:

• ⅓ cup olive oil
• 5 tablespoons butter
• 4 cloves garlic, minced
• ¼ cup white wine
• 2 tablespoons lemon zest
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Marinate the chicken: In a large mixing bowl, whisk together the olive oil, wine, salt, pepper, red pepper flakes, and lemon zest. Add the chicken to the marinade and toss to coat. Set aside for 20-30 minutes.
2. Soak the skewers: If using wooden skewers, soak them in water while the chicken marinates.
3. Make the breading: Whisk together the breadcrumbs, parsley, garlic powder, lemon zest, Parmesan, and Pecorino in a large mixing bowl.
4. Bread the chicken: Once the chicken is done marinating, toss the chicken pieces in the breading mixture to coat.
5. Assemble the skewers: Thread several pieces of chicken onto a skewer. Repeat until all chicken is used.
6. Grill the chicken: Preheat the grill to medium-high heat and brush the grate with olive oil. Arrange the skewers on the grate and grill for 5 minutes per side, or until cooked through. The chicken is done when its internal temperature reaches 165°F.
7. Make the lemon butter sauce: While the chicken is cooking, heat the olive oil and butter over medium heat in a saucepan. Add the garlic and sauté until fragrant. Stir in the wine, lemon zest, and parsley. Turn off the heat and season to taste.
8. Serve: Serve the chicken skewers warm with the lemon butter sauce.