• Chef's Note- If using wooden skewers, begin soaking them prior to starting this recipe to prevent them from burning while on the grill.

Chicken Spiedini Marinade:

• Begin by removing the chicken breast from the packaging and patting it dry with paper towels. Cube the chicken breast into even 1 inch size pieces (the closer they are in size and thickness the better).
• In a bowl, prepare the marinade by combining the olive oil, wine, lemon juice, garlic, and spices. Place the chicken into the marinade and toss to combine and then cover and marinade for at a minimum of 30 minutes (2 hours is best for maximum flavor). Keep refridgerated.

Breading:

• In a bowl, combine the Italian bread crumbs, finely grated parmesan, spices, and fresh parsley. Mix well to combine. Place this mixture into a large plastic bag.
• Remove the marinated chicken from the fridge. Carefully place each piece into the bag. The chicken should have the lightest coating of marinade on the outside to help the bread crumbs lightly coat. Discard the remaining marinade.
• Seal the bag and shake the chicken in the bread crumb coating. Lightly press the coating onto the pieces and toss and shake until everything has a nice coating.
• Lightly spray a cooling rack with nonstick spray and place it onto a baking sheet.
• Add the breaded chicken pieces to a skewer and place each skewer onto the cooling rack.

Grilling Instructions:

• Preheat your grill for medium heat. If using a charcoal grill, set the grill for indirect heat.
• Add the white wine butter sauce ingredients into a small cast iron skillet.
• Place the rack of chicken skewers onto the grill grates over indirect heat and the cast iron skillet with the butter sauce mixture next to it.
• Allow the chicken to cook for about 8 minutes or so with the lid closed. Flip the skewers and allow them to cook another 6-8 minutes on the other side. The bread crumb coating should turn a nice golden brown and get a little light char. Watch the skewers so the breading isn't burning. If it gets too dark, move the cooling rack further away from the main heat source and allow it to cook until it hits an internal temperature of 165 F. Stir the butter sauce 1-2 times as needed.
• Once the chicken spiedini is cooked and browned, remove the cooling rack with the skewers off the grill along with the butter sauce.
• Garnish the grilled chicken spiedini with a drizzle of the white wine butter sauce and a little extra parmesan and fresh parsley or basil if desired and serve.