Rich and Charlies Chicken Spiedini

Yield: 4 servings

Rich and Charlies Chicken Spiedini


  • 6 large cloves garlic, minced and divided
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch-wide strips
  • 3/4 cup Italian-seasoned dry bread crumbs
  • 1/4 cup ( 1/2 stick) butter


  1. Combine 2/3 of the garlic with lemon juice and oil in a self-sealing plastic bag. (Cover and refrigerate remaining garlic.) Add chicken to the bag, turning to coat. Remove the air from the bag, seal and refrigerate for 2 to 12 hours, turning the bag occasionally.
  2. Prepare a medium-hot fire in the grill. Thread chicken strips on skewers. Spread bread crumbs on a plate. Roll chicken in bread crumbs to coat.
  3. Grill chicken skewers for about 8 to 12 minutes or until cooked completely, turning halfway through.
  4. While chicken cooks, in a small skillet, melt butter over medium-low heat. Add the remaining garlic; cook just until softened.
  5. Remove chicken from skewers. Drizzle with garlic butter and serve.

Recipe Courtesy of Rich & Charlie’s Italian Restaurant

Photo provided courtesy of Kitchen Parade

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