Chicken spiedini, those delightful skewers of marinated chicken, are a culinary classic. But taking them to the next level requires a sauce that sings. This recipe pairs juicy, flavorful chicken spiedini with a vibrant aglio e olio sauce, creating a dish that's both simple and incredibly satisfying. Get ready for a flavor explosion!
What are Chicken Spiedini?
Chicken spiedini are essentially bite-sized pieces of marinated chicken threaded onto skewers. The word "spiedini" is Italian, meaning "small skewers." Traditionally, these skewers are grilled, but you can also bake or pan-fry them, offering flexibility depending on your equipment and preferences. The marinade is key; it infuses the chicken with incredible flavor and keeps it moist during cooking.
The Magic of Aglio e Olio Sauce
Aglio e olio, meaning "garlic and oil" in Italian, is a deceptively simple yet profoundly flavorful sauce. It's the perfect complement to the richness of the chicken spiedini. The key is to use high-quality olive oil and fresh garlic, allowing their flavors to shine. A touch of red pepper flakes adds a pleasant kick, while a sprinkle of fresh parsley brightens the overall taste.
Ingredients for Chicken Spiedini with Aglio e Olio Sauce
For the Chicken Spiedini:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 8-10 wooden skewers (soaked in water for 30 minutes)
For the Aglio e Olio Sauce:
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Step-by-Step Instructions
Preparing the Chicken Spiedini:
- In a bowl, whisk together olive oil, minced garlic, lemon juice, oregano, basil, salt, and pepper.
- Add the chicken cubes to the marinade, ensuring they are evenly coated. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
- Thread the marinated chicken onto the soaked skewers.
Cooking the Chicken Spiedini:
- Grill: Preheat your grill to medium-high heat. Grill the spiedini for 3-4 minutes per side, or until cooked through.
- Bake: Preheat your oven to 400°F (200°C). Bake the spiedini for 15-20 minutes, or until cooked through.
- Pan-fry: Heat olive oil in a large skillet over medium-high heat. Cook the spiedini for 3-4 minutes per side, or until cooked through.
Making the Aglio e Olio Sauce:
- While the chicken is cooking, heat olive oil in a separate skillet over medium heat.
- Add the sliced garlic and red pepper flakes (if using) and cook, stirring frequently, until the garlic is fragrant and lightly golden (about 2-3 minutes). Be careful not to burn the garlic.
- Stir in the chopped parsley, salt, and pepper.
- Remove from heat.
Serving:
- Serve the hot chicken spiedini drizzled generously with the aglio e olio sauce.
- Garnish with grated Parmesan cheese (optional).
- Serve immediately with crusty bread to soak up the delicious sauce.
Tips and Variations
- For extra flavor, marinate the chicken overnight.
- Feel free to experiment with different herbs and spices in the marinade. Rosemary, thyme, and paprika all work well.
- Add a squeeze of fresh lemon juice to the aglio e olio sauce for extra brightness.
- If you prefer a creamier sauce, stir in a tablespoon or two of heavy cream at the end.
- Serve the spiedini with a side salad or roasted vegetables for a complete meal.
This Chicken Spiedini with Aglio e Olio Sauce recipe is a guaranteed crowd-pleaser. Its ease of preparation and explosion of flavor make it perfect for weeknight dinners or special occasions. Enjoy!
