KC Chicken Spiedini
Rated 5.0 stars by 1 users
Food:
Poultry
Serves:
One large sandwich
Prep Time:
10 min
Cook Time:
25 min
A twist on a Kansas City Classic. When you think of a Kansas City classic, I’m sure burnt ends comes to mind, but a popular and beloved staple in KC is Chicken Spiedini. The original dish is made with skewered chicken that is marinated with olive oil, garlic, basil and breadcrumbs and then before cooking is given another coat of breadcrumbs and charbroiled, topped with red sauce and served, on its own or often over pasta. Of course our chef Matt Basile had to put his own spin on the recipe and instead of marinating the chicken, seasoned it up and put it in the Alchemy smoker to get a great smoky taste, then drizzled the chicken skewers in olive oil and coated them with breadcrumbs and put them on the plancha to grill. Topped with a buttery, garlicky tomato 'jam' instead of red sauce, garnished with grilled lemon, fresh basil, and served on a sub bun, this sandwich will be an instant classic too.
By:Chef Matt Basile
Ingredients
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4 boneless skinless chicken thighs
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2 tbsp canola oil
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½ tsp salt
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½ tsp pepper
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½ tsp garlic powder
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½ tsp oregano
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½ tsp fennel
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½ cup butter
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4-5 cloves garlic
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1 shallot
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1 pint baby heirloom tomatoes
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3 lemons
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2 tbsp olive oil
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½ cup breadcrumbs
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1 large hoagie bun
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Fresh basil
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Maldon salt
Instructions
Set smoker to 300F.
Cut your chicken thighs in half, drizzle with canola oil, then season with salt, pepper, garlic powder, oregano, fennel, and toss to cover the chicken. Using wooden skewers that have been soaked in water, skewer your chicken thighs. Place in the smoker for 20 minutes, or until the skewers reach an internal temp of 160F.
While the chicken smokes, add butter to a cast iron pan on the plancha. Finely chop the garlic and shallot and add to the butter. Cut your baby tomatoes in half and add them into the pan with the butter, garlic and shallot, stir. Squeeze in the juice from one lemon and season with salt. Stir and continue to cook, about 5-10 minutes, or until cooked down and reduced to your preferred thickness.
Remove the chicken spiedini from the smoker and drizzle with olive oil, coat with the breadcrumbs and then place on the plancha. Drizzle with the butter from the pan with the tomatoes and allow to sear. Squeeze the juice from half a lemon on top. Flip and squeeze the juice from the other half of the lemon onto this side. Sear until golden brown.
Cut a lemon in half and place face down on the grill, cook until lightly charred.
Cut your hoagie bun lengthwise, keeping it attached at one end. Place on the plancha and drizzle more of the garlic butter from the tomatoes on the inside of the bun, flip so it toasts, face down. Once toasted, remove the bun from the grill and place on a plate.
Spoon the cooked tomatoes onto the bread and then using the back of the spoon, spread and crush the tomatoes into the bun. Add your chicken spiedini and drizzle the rest of the garlic butter from the tomatoes on top. Garnish with the grilled lemon, fresh basil leaves and Maldon salt. Before digging in, make sure to remove the skewers from the chicken. Close the sandwich, cut in half, or keep whole, and dig in.