Imagine tender, marinated chicken, threaded onto skewers with sweet bell peppers and tangy red onion, then grilled to smoky perfection. Chicken Spiedini, hailing from the sun-drenched shores of Sicily, is a bright, flavorful dish that’s surprisingly simple to make. The key is a vibrant marinade bursting with lemon, garlic, and herbs, creating a taste of the Mediterranean in every bite. It’s a guaranteed crowd-pleaser, perfect for summer barbecues or a quick and healthy weeknight dinner.
Prep Time: 20 minutes (plus 30 minutes marinating time)
Cook Time: 15-20 minutes
Servings: 4
Cook Time: 15-20 minutes
Servings: 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- 1/4 cup olive oil
- 1/4 cup lemon juice (from about 2 lemons)
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 16 wooden skewers, soaked in water for 30 minutes
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Step-by-Step Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- While the chicken marinates, prepare the vegetables by cutting them into similar-sized pieces.
- Thread the chicken, bell peppers, and red onion onto the soaked skewers, alternating between the ingredients. Aim for about 4-5 pieces of chicken per skewer.
- Preheat your grill to medium-high heat. Lightly oil the grill grates.
- Place the skewers on the preheated grill and cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender with slight char marks. An internal temperature of 165°F (74°C) should be reached.
- Remove the skewers from the grill and let them rest for 5 minutes before serving.
Expert Tips for Success
- Soaking the wooden skewers prevents them from burning on the grill.
- Don’t overcrowd the grill; cook in batches if necessary to ensure even cooking.
- For a more intense flavor, marinate the chicken overnight.
- You can substitute other vegetables like zucchini or cherry tomatoes.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Pat the chicken dry before marinating; this helps the marinade adhere.
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Frequently Asked Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, you can use chicken breast, but thighs remain more tender during grilling. If using breast, be careful not to overcook.
Q: Can I bake these instead of grilling?
A: Absolutely! Bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
Q: How can I make the marinade less spicy?
A: Simply omit the red pepper flakes, or use a smaller amount.
Thank you for trying out this recipe! We hope you and your family enjoy it.
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