Chicken Spiedini

Ingredients: For the Chicken

• Extra virgin olive oil
• 1 tablespoon lemon zest
• 3 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 & 1/2 pounds boneless chicken breast, cut into 1 & 1/2-inch cubes
• Lemon wedges, to serve

Ingredients: For the Breadcrumbs

• 1 cup plain breadcrumbs (either Italian-style or panko)
• 1 tablespoon extra virgin olive oil
• 1/4 cup finely grated Parmesan cheese (1/2 ounce)
• 1 & 1/2 teaspoons Italian Seasoning
• 1/2 teaspoon black pepper
• 1.2 teaspoon kosher salt

Ingredients: For the Garlic-Parmesan Sauce:

• 1/4 cup extra virgin olive oil
• 1 large garlic clove, finely grated
• 1/4 cup chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 cup finely grated Parmesan cheese (1/2 ounce)
• Pinch kosher salt

Instructions:

• Marinate the chicken: In a large bowl, combine about 1/4 cup olive oil, lemon zest, lemon juice, garlic, Italian seasoning, red pepper flakes, salt and pepper.  Add the chicken pieces and toss well to coat.  Cover and refridgerate for atleast 30 minutesor several hours - we refridgerate overnight.
• Mix the breadcrumbers: In a rimmed baking sheet combine breadcrumbs, olive oil, parmesan cheese, italian seasoning, black pepper and salt.  Mix well and spread into an even layer.
• Make the Garlic-Parmesan Sauce: While the chicken marinates, heat the olive oil and garlic in a small saucepan over medium heat until fragrant but not browned, just until garlic begins to sizzle - about 3 minutes.  Remove from heat and cool slightly, then stir in the parsley, lemon juice, Parmesan cheese and a pinch of salt.
• Skewer and coat: Thread the marinated chicken onto 6 skewers.  Roll each skewer in the breadcrumbs gently pressing so they adhere to the chicken on all sides.
• Grill the chicken spiedini: Preheat a gas or charcoal grill to medium heat and set up the grates for direct-heat grilling.  Oil the grates lightly to prevent sticking.  Grill the skewers, covered, turning regularly until the breadcrumbs are deep golden brown and beginning to char and the chicken is cooked through (internal temp should register 165) about 12 to 14 minutes.  Remove from grill and rest 5 to 10 minutes.
• Finish and serve: Drizzle the garlic-parmesan sauce over the top of the skewers.  Service immediately with lemon wedges on the side.