Chicken Spiedini Recipe
- ½ cup extra-virgin olive oil
- ¼ cup coarsely chopped fresh marjoram, oregano, or thyme
- 3 tablespoons white-wine vinegar
- 1 shallot, finely chopped (about 3 tablespoons)
- 2 garlic cloves, coarsely chopped
- 4 teaspoons kosher salt
- Freshly ground black pepper
- 1¼ pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
- ¾ pound pancetta or slab bacon, cut into 1-inch cubes
- 2 cups dry fine breadcrumbs
- 8 skewers (if using bamboo, soak in water for at 30 minutes)
- Whisk the olive oil, marjoram, vinegar, shallot, garlic, 2 teaspoons of the salt, and pepper in a large bowl. Add the chicken and turn to coat evenly. Cover and marinate at room temperature for 1 hour, stirring once, or refrigerate for up to 4 hours. If you choose to refrigerate, you might want to pour everything into a large zip-top bag to take up less space.
- Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
- Put the pancetta or bacon into a saucepan with enough cold water to cover. Bring to a boil over high heat, then immediately drain off the liquid. Set aside.
- Remove the chicken from the marinade and discard the marinade. Put the breadcrumbs in a shallow bowl and season with the remaining 2 teaspoons salt. Roll the chicken pieces in the breadcrumbs to coat.
- Alternate threading the chicken and pancetta onto the skewers, starting and ending with chicken. Leave space around the meat so the heat gets to all sides.
- Place the skewers on the grill. Close the lid and grill, turning every few minutes, until the chicken is cooked thoroughly and the breadcrumbs are crispy, 8 to 10 minutes. Serve hot.
