Tasty Garozzo's Chicken Spiedini Recipe With 4 Easy Elements

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Tasty Garozzo's Chicken Spiedini Recipe With 4 Easy Elements

Garozzo's chicken spiedini recipe took the world by storm. Today, we will be recreating it from scratch! This recipe takes a while, but is very easy!

Prep Time20

Cook Time1 15

Baking Time30

Total Time2 5

Course: Dinner, Main Course

Cuisine: Italian

Keyword: garozzo's chicken spiedini recipe, How do you reheat spiedini chicken?, What does chicken spiedini taste like?, What is a spiedini?, What is chicken spiedini made of?

Servings:

Calories: 180kcal

Author: Ania Cooking Recipes

Equipment

Airtight container
Plastic or saran wrap
Large saucepan
Rubber or silicone spatula, optional
Wooden spoon, optional
Small saucepan
Whisk
Roasting tray
Foil
Metal or wooden skewers
Tongs

Ingredients

Ingredients for the chicken spiedini

2 pounds chicken breasts, boneless, skinless, cubed into 1-inch pieces
6 garlic cloves, crushed
2 teaspoons lemon juice
Lemon zest, optional
1/2 cup olive oil
1/2 cup white wine
1 teaspoon salt
1 cup Italian bread crumbs

Ingredients for the Sugo sauce

2 tablespoons olive oil
1 small onion, finely diced
3 garlic cloves, minced
Salt and red pepper flakes, to taste
1 1/2 big (22 ounces) canned crushed tomatoes
1/2 cup red wine, optional
Handful of fresh basil leaves

Ingredients for the Amogio dipping sauce

6 tablespoons salted butter
6 tablespoons olive oil
Salt and red pepper flakes, to taste
3 tablespoons lemon juice
1 1/2 tablespoons fresh Italian parsley, finely chopped

Ingredients for garnishes and other servings

Spaghetti, cooked to package instructions
Fresh basil leaves
Grated parmesan cheese, finely grated

Instructions

Marinate the chicken
To start, combine the diced chicken, crushed garlic, lemon juice and zest, olive oil, white wine, and salt in a large bowl. Mix the ingredients well so the chicken is coated.
Then, cover it directly with plastic wrap and allow it to marinate in the fridge for 24 hours.
2 pounds chicken breasts, boneless, skinless, cubed into 1-inch pieces, 6 garlic cloves, crushed, 2 teaspoons lemon juice, Lemon zest, optional, 1/2 cup olive oil, 1/2 cup white wine, 1 teaspoon salt
Make the Sugo sauce
While your chicken is marinating, you can make your sugo and amogio sauce. Start with the sugo sauce, which has a longer shelf life and can be reheated.
To start, heat the olive oil in a large saucepan over medium-high heat and saute the onions and garlic until they start to lightly brown. Then, remove the garlic and add the salt, pepper, bay leaf, tomatoes, and wine.
Bring your sugo sauce to a simmer over medium-high heat and allow it to cook for 1 hour while covered. Then, remove the lid and allow it to reduce for 15-20 minutes.
Finally, remove it from the heat and stir in freshly torn basil leaves. Set it aside until needed and reheat before serving.
2 tablespoons olive oil, 1 small onion, finely diced, 3 garlic cloves, minced, Salt and red pepper flakes, to taste, 1 1/2 big (22 ounces) canned crushed tomatoes, Handful of fresh basil leaves, 1/2 cup red wine, optional
Make the Amogio sauce
You can also make the Amogio dipping sauce in advance. To start, melt together the butter, oil, salt, and red pepper flakes. Use medium heat to prevent the ingredients from burning too much.
Then, whisk until you have a uniform mixture. Finally, add the lemon juice and parsley and stir the sauce well. Again, reheat it before serving it over Garozzo's chicken spiedini recipe.
6 tablespoons salted butter, 6 tablespoons olive oil, Salt and red pepper flakes, to taste, 3 tablespoons lemon juice, 1 1/2 tablespoons fresh Italian parsley, finely chopped
Assemble the chicken skewers
First, preheat your oven to 400ºF (200ºC). Line a roasting tray with aluminum foil.
Once your chicken has marinades, place them into a large bowl with breadcrumbs. Make sure all sides are well coated. Transfer the crumb-coated chicken pieces onto a plate lined with paper towel. Repeat until all the chicken has been crumbed.
Next, add the pieces of chicken onto your skewers. Use about 5 pieces per portion.
1 cup Italian bread crumbs
Bake the chicken spiedini
Place the chicken skewers onto the lined roasting tray. Then, bake them for roughly 15 minutes before flipping them over. Bake them for another 10 minutes until they are all golden brown.
Assemble your Garozzo's chicken spiedini recipe
To assemble, drizzle your freshly baked chicken with your Amogio sauce. Then, place it on a plate. Serve it alongside some cooked pasta and your sugo sauce.
You can garnish your entire dish with some fresh basil and grated parmesan cheese.
Spaghetti, cooked to package instructions, Fresh basil leaves, Grated parmesan cheese, finely grated

Notes

You can prepare every element of this recipe in advance. The sugo sauce can even be frozen for a couple of months! Once you are ready to use and assemble your spiedini, you can thaw and reheat these elements.

Nutrition