Chicken Spiedini With Lemon-Garlic Sauce

By JJCR

Ingredients

• For The Chicken:
• 1 1/2 lbs. chicken tenders or boneless chicken breast, cut into 1 inch wide strips
• 3 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 tbsp. chopped Italian parsley
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1 cup dry bread crumbs
• 1/4 cup freshly grated Parmesan
• For the lemon-garlic sauce:
• 3 tbsp. vegetable oil
• 3 tbsp. fresh lemon juice
• 3 tbsp. water
• 1 tbsp. olive oil from a jar of oil-packed sundried tomatoes
• 1/2 tsp. chopped Italian parsley
• 1-2 cloves garlic, minced
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano

Preparation

Step 1

For the chicken:
Mix garlic, lemon juice, olive oil and Italian parsley in a zippere plastic bag. Add the chicken tenders, close the bag and turn to coat with the marinade. Chill and let marinate in the refrigerator 8 hours or overnight.

Make the sauce by whisking together all ingredients in a bowl. Cover and let sit at room temperature overnight so the flavors blend.

The next day, soak 4 (12-inch) long bamboo skewers in water 30 minutes. Prepare a hot fire in a grill. Combine the dried basil, oregano, bread crumbs and Parmesan on a plate. Drain the chicken pieces and dredge in the crumb mixture.

Roll the chicken strips and thread onto skewers, being careful not to pack the chicken pieces too closely together. Grill over a hot fire 10-12 minutes turning once, until the chicken is done. Serve immediately drizzled with lemon-garlic sauce.