Chicken Spedini Recipe

Prepare and marinate the chicken

Trim excess fat and cut chicken into 1-inch pieces. In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, oregano, crushed rosemary, 1 tsp kosher salt, 1 tsp black pepper and red pepper flakes. Add chicken, toss to coat thoroughly, cover and refrigerate for at least 30 minutes and up to 4 hours.

Assemble skewers

If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking. Brush lightly with 1 tsp olive oil before grilling.

Grill the skewers

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Oil the grates or pan. Grill skewers 3–4 minutes per side, turning once, until nicely charred and internal temperature reaches 165°F (74°C). Total cook time about 8–10 minutes depending on piece size. Remove from heat and let rest 3 minutes.

Make the amogio

While chicken rests, heat 2 tbs olive oil in a small skillet over medium heat. Add thinly sliced garlic and cook, stirring, until fragrant and lightly golden (about 1–1½ minutes) — do not burn. Add crushed tomatoes, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp sugar if using. Simmer gently 6–8 minutes to meld flavors and slightly reduce. Stir in torn basil at the end. Taste and adjust seasoning.

Top the skewers

Spoon warm amogio over the grilled chicken skewers just before serving, allowing some sauce to drizzle onto the plate.

Cook pasta

Bring a large pot of salted water to a boil and cook 6 oz pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.

Make the sugo

While pasta cooks, heat 1 tbs olive oil in a saucepan over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add 14 oz crushed tomatoes, 1/2 tsp salt and 1/4 tsp pepper. Simmer 6–8 minutes to thicken slightly. Stir in chopped basil. If sauce is too thick, loosen with some reserved pasta water.

Finish pasta

Add drained pasta to the sauce, toss to coat fully, adding a splash of pasta water if needed. Divide pasta sugo onto plates alongside the chicken spedini. Sprinkle grated cheese on pasta if desired.

Place skewers on top of or beside a bed of pasta sugo. Spoon any extra amogio over the chicken and pasta. Garnish with chopped parsley and serve with lemon wedges to squeeze over the chicken. Serve immediately.