Chicken Spiedini Recipe
w / Garlic Roasted Mashed Potatoes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Spiedini
Garlic Roasted Mashed Potatoes
Method
Chicken Spiedini
- 1
Prepare chicken
Slice the chicken breasts horizontally into 3/4-inch thick cutlets. If breasts are uneven, pound gently between plastic wrap to an even 3/4-inch thickness.
- 2
Marinade and seasoning
In a shallow bowl combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Add the chicken cutlets and toss to coat. Let marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator.
- 3
Assemble skewers
Preheat oven to 425°F (220°C) if roasting or preheat a grill to medium-high. Meanwhile combine 3 tablespoons breadcrumbs, 2 tablespoons grated Parmesan, and 2 tablespoons chopped parsley in a shallow dish. Thread each marinated cutlet onto a skewer folded in an accordion or rolled style so the chicken forms several layers along the skewer. Brush the exposed chicken lightly with remaining marinade or a little olive oil.
- 4
Cook spiedini
To pan-sear/finish in oven: Heat a large ovenproof skillet over medium-high heat with 1 tablespoon olive oil. Sear skewers 2–3 minutes per side until golden. Transfer skillet to the preheated 425°F oven and roast 6–8 minutes until internal temperature reaches 165°F (74°C). To grill: oil the grill grates and grill skewers 3–4 minutes per side over medium-high heat, rotating to get even color, until internal temperature reaches 165°F (74°C).
- 5
Finish and rest
Remove skewers from heat and brush with 1 tablespoon butter to glaze. Let rest 3–5 minutes to redistribute juices. Sprinkle with remaining chopped parsley and additional lemon juice to taste before serving.
Garlic Roasted Mashed Potatoes
- 6
Roast garlic
Increase oven to 425°F (220°C) if not already. Toss 6 whole garlic cloves with 1 tablespoon olive oil and a pinch of salt on a small piece of foil or in a small baking dish. Roast 20–25 minutes until cloves are soft and lightly caramelized. If using the same oven as the chicken, roast garlic at the same time; reduce to 15–20 minutes if oven is crowded and check for softness.
- 7
- 8
Mash and combine
Squeeze the roasted garlic cloves out of their skins and mash into a paste. In the drained pot or a warm bowl, return potatoes and add 2 tablespoons butter, the roasted garlic paste, and about half of 1 cup warm milk. Mash with a potato masher or use a ricer for a silkier texture. Add more milk a tablespoon at a time until you reach desired creaminess.
- 9