Chicken Spiedino: Skewered Perfection

The aroma still takes me back. It was the summer of ’98, a small-town festival, the air thick with humidity and the irresistible scent of grilling meat. I remember my grandfather, a man of few words but immense culinary talent, patiently tending to skewers laden with glistening chicken and vibrant peppers. He’d hand me one, the tender chicken practically melting in my mouth, the smoky char perfectly complementing the tangy, herby marinade. That’s when I knew that food wasn’t just sustenance, it was a story, a memory, a love language. That was my introduction to the magic of Spiedino, and it’s a flavor I’ve chased ever since.

Recipe Overview

• Prep Time: 30 minutes (plus 2 hours marinating time)
• Cook Time: 4 minutes
• Total Time: 2 hours 34 minutes
• Servings: 6
• Yield: 24 skewers
• Dietary Type: Gluten-Free (depending on mayonnaise used)

Ingredients

• 1 1⁄2 lbs boneless, skinless chicken breasts
• 3 large red bell peppers
• 2 large green bell peppers
• 1 large yellow onion
• 24 8-inch bamboo skewers, soaked in water in the refrigerator overnight

Spiedino Marinade

• 1⁄4 cup pure olive oil
• 1⁄4 cup red wine vinegar
• 2 teaspoons granulated sugar
• 1 clove garlic, crushed or minced
• 1 teaspoon Dijon mustard
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon dried tarragon
• 1⁄2 teaspoon dried oregano

Spiedino Dipping Sauce

• 1 cup mayonnaise
• 2 teaspoons dried tarragon
• 2 teaspoons Dijon mustard
• 1⁄2 cup pineapple juice
• 1 teaspoon garlic, finely chopped

Equipment Needed

• Grill or griddle
• Blender
• Wax paper
• Pounding mallet or rolling pin
• Mixing bowls
• Skewers

Instructions

1. Prepare the dipping sauce: In a blender, combine the mayonnaise, dried tarragon, Dijon mustard, pineapple juice, and finely chopped garlic. Blend until smooth.
2. Chill the dipping sauce: Transfer the blended sauce to a covered container and refrigerate for at least 1-2 hours to allow the flavors to meld.
3. Pound the chicken: Place the chicken breasts between two sheets of waxed paper. Using a pounding mallet or rolling pin, pound the chicken to an even thickness of approximately 3/16 inch. This ensures even cooking and prevents the skewers from drying out.
4. Cut the chicken: Cut the flattened chicken breasts into 1-inch squares.
5. Make the marinade: In a bowl, whisk together the olive oil, red wine vinegar, granulated sugar, crushed garlic, Dijon mustard, salt, black pepper, dried tarragon, and dried oregano. Mix well to ensure the sugar and salt are dissolved.
6. Marinate the chicken: Add the chicken squares to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours. This allows the chicken to absorb the flavors of the marinade and become incredibly tender.
7. Prepare the vegetables: While the chicken is marinating, wash the bell peppers and cut them into approximately ½ inch by 1-inch pieces. This size ensures they cook evenly on the skewers.
8. Prepare the onions: Cut the yellow onion into approximately ½ inch by 1-inch pieces and separate the layers. This makes it easier to thread them onto the skewers.
9. Remove chicken from marinade: After the chicken has marinated for 2 hours, remove it from the marinade. Discard the used marinade.
10. Assemble the Spiedino: Thread the ingredients onto the soaked bamboo skewers in the following order: red bell pepper, onion, chicken (folded into a C shape on the skewer), green bell pepper, onion, chicken (folded into a C shape). Repeat this pattern, finishing with a strip of red pepper after the fourth piece of chicken on each skewer. Ensure that each skewer has the vegetables and chicken in an alternating pattern.
11. Space the ingredients: Spread the skewered items out slightly on each skewer, ensuring they aren’t packed too tightly. This allows for even cooking on all sides.
12. Grill the Spiedino: Place the assembled Spiedino on a preheated grill or griddle. Cook for approximately one minute per side, turning a total of four times. This ensures that the chicken is cooked through and the vegetables are tender-crisp. Aim for an internal temperature of 165°F (74°C) in the thickest part of the chicken.
13. Serve immediately: Serve the Spiedino immediately with the chilled Spiedino dipping sauce, providing about 1/4 cup of sauce per serving.

Expert Tips & Tricks

• Soaking the skewers is crucial: This prevents them from burning on the grill. If you forget to soak them overnight, soak them in hot water for at least 30 minutes before using.
• Don’t overcrowd the grill: Cook the Spiedino in batches if necessary to ensure proper searing and even cooking.
• Marinade is key: Don’t skimp on the marinating time. The longer the chicken marinates, the more flavorful and tender it will be.
• Chicken thickness is critical: Pounding the chicken ensures it cooks quickly and evenly, preventing it from drying out before the vegetables are cooked.
• For a smokier flavor: Use hardwood charcoal or add wood chips to your gas grill.
• Adjust the vegetables: Feel free to add other vegetables like zucchini or mushrooms. Just ensure they are cut into similar sizes to the peppers and onions.

Serving & Storage Suggestions

Serve the Chicken Spiedino hot off the grill with the chilled Spiedino dipping sauce. A side of grilled vegetables, a simple salad, or crusty bread complements it perfectly.

Leftover Spiedino can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through. You can also freeze cooked Spiedino for up to 2 months. Thaw completely before reheating. The dipping sauce should also be stored in the refrigerator and is best used within 5 days. It is not recommended to freeze the dipping sauce as the mayonnaise may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	422.4 kcal	N/A
Calories from Fat	216 g	51%
Total Fat	24 g	36%
Saturated Fat	3.6 g	18%
Cholesterol	76 mg	25%
Sodium	579.4 mg	24%
Total Carbohydrate	24.5 g	8%
Dietary Fiber	3.2 g	12%
Sugars	11.9 g	47%
Protein	28.5 g	57%

Variations & Substitutions

• Spiedino al Limone: Substitute lemon juice and zest for the red wine vinegar and add a pinch of red pepper flakes to the marinade for a zesty and slightly spicy twist.
• Spiedino with Lamb or Pork: Replace the chicken with lamb or pork tenderloin cut into similar-sized pieces. Adjust cooking time as needed to ensure the meat is cooked to a safe internal temperature.
• Spiedino with Balsamic Glaze: Drizzle the cooked Spiedino with balsamic glaze for a sweet and tangy finish.
• Spiedino with Gluten-Free Dipping Sauce: Ensure that the mayonnaise used in the dipping sauce is gluten-free to accommodate dietary restrictions. You can also make a dairy-free dipping sauce using vegan mayonnaise.
• Vegetarian Spiedino: Omit the chicken and add chunks of halloumi cheese or marinated tofu for a delicious vegetarian option.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the bamboo skewers?
A: Soaking the skewers in water prevents them from burning on the grill, ensuring your Spiedino cooks evenly.

Q: Can I use metal skewers instead of bamboo?
A: Yes, metal skewers are a great alternative. They don’t require soaking and can be reused. Just be careful as they will get hot.

Q: How can I tell if the chicken is cooked through?
A: The chicken is cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the temperature in the thickest part of the chicken.

Q: Can I prepare the Spiedino ahead of time?
A: You can assemble the skewers ahead of time and store them in the refrigerator for a few hours before grilling. However, it’s best to grill them fresh for the best flavor and texture.

Q: What if I don’t have a grill?
A: You can cook the Spiedino on a griddle pan or in a broiler. If using a broiler, keep a close eye on them to prevent burning.

Final Thoughts

Chicken Spiedino is more than just a recipe; it’s an invitation to create memories around the grill, just like my grandfather did. It’s a simple dish, yet full of flavor and incredibly versatile. So gather your friends and family, fire up the grill, and prepare to be transported by the aroma and taste of this classic dish. Don’t be afraid to experiment with different vegetables or marinades to make it your own. And most importantly, share the joy of good food with those you love. Bon appétit!