CHICKEN SPIEDINI

Combine all of the marinade ingredients in a medium bowl and whisky whisky until well combined.  Add the chicken to the bowl and toss well to fully coat.  Cover and let marinate in the fridge for 1-3 hours.  Bring to room temperature 30 minutes before cooking.

Preheat oven* to 400 degrees.  Linen a rimmed baking sheet with foil and coat generously with non-stick spray.

Combine all of the breading ingredients in another bowl or shallow baking dish and whisk to combine.  Remove the chicken from the marinade, letting the excess drip off and place it in the bowl with the crumbs.  Toss, toss, toss, until all of the chicken is very well coated in the crumbs.

Thread the breaded chicken onto skewers** and place them on the prepared baking sheet.  I divided mind between 4 metal skewers with about 12 pieces per skewer.  Press some more of the leftover breadcrumbs onto the tops of the skewers and drizzle the remaining marinade all over.

Place the pan in the oven and cook for 10-12 minutes, flipping once halfway through cooking.  Turn the broiler on in the oven and broil for 1-2 minutes per side until golden brown and crispy – watch closely so they don’t burn!!  Internal temp should be 165 when they are done.

Serve with your favorite sides and DEVOUR!!

*Note – these skewers can also be cooked on the grill.  Heat to 400-425 degrees.  Cook for 4-5 minutes per side until cooked through and internal temp is 165 degrees.

** Note – If using wooden skewers soak them in water while the chicken is marinating, so they do not burn during cooking.