Chicken Spiedini with Lemon Garlic Sauce

Compliments of Kristi Jarvis

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(Serves 4)

  • 1 lbs. chicken tenders or boneless chicken breast, cut into 1" wide strips

  • 3 cloves garlic, minced

  • cup extra virgin olive oil

  • cup fresh lemon juice

  • 1 tablespoon chopped fresh Italian parsley

  • 1 teaspoon Wild Rooster Sauces Italian Dry Rub

  • 1 cup dry bread crumbs

  • cup freshly grated parmesan cheese

   Lemon Garlic Sauce

  • 3 tablespoons vegetable oil

  • 3 tablespoons fresh lemon juice

  • 3 tablespoons water

  • 1 tablespoon olive oil from a jar of oil packed sun dried tomatoes or 
    marinated artichokes

  • teaspoon chopped Italian parsley

  • 1-2 cloves minced garlic

  • 1 teaspoon Wild Rooster Sauces Italian Dry Rub

For The Chicken
Mix garlic, lemon juice, olive oil, Italian Dry Rub & parsley into zippered plastic bag.
Add chicken and turn chicken to coat with the marinade.
Chill and let marinate in the refrigerator approx. 8 hours or overnight.

For The Sauce
Make the sauce by whisking together all ingredients in a bowl, cover and 
let set at room temperature so the flavors blend. 
(This can be doubled for extra sauce)

Combine bread crumbs and parmesan cheese on plate.
Drain chicken and dredge in crumb mixture, roll chicken and thread on 
skewers, being careful not to pack to close. 
Grill 10 -15 minutes turning to brown all sides.

Serve with your favorite pasta & drizzled with lemon garlic sauce.

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