While Philly may have the better roster for the Super Bowl this weekend, the Chiefs have the advantage of inevitability. Not since Tom Brady led the New England Patriots has there been such a winning Super Bowl contender.
Patrick Mahomes has been spectacular in the playoffs. He has been showcasing his backyard movements and spreading the ball around exactly when it is needed. As a team, the Chiefs are heavier on the pass while the Eagles are heavier on the run. Looking to make NFL history, the Kansas City team is going to be pushing hard to be the first team in Super Bowl history to win three consecutive championships. Will they make it a three-peat? We’ll find out on Sunday!
Speaking of Sunday, an all-important part of the game is the food being served. In the past, we’ve served Bierocks, Barbecued Pork Sloppy Joes, and Hot Chicken Dip to the Chiefs fans. For Super Bowl LIX, we’re making some Chicken Spiedini with Amogio Sauce. Eric has spent a lot of time in the Kansas City area and frequently dined at Garozzo’s, the restaurant that is credited with creating this recipe. Since its introduction in the 1980s, it has become an iconic dish representing Kansas City. And great fare to serve for a Super Bowl party!
Using recipes from two sources and his own expert cooking skills, this is the version Eric created that will be gracing our Super Bowl table.
Chicken Spiedini with Amogio Sauce
Chicken Spiedini with Amogio Sauce (a mash-up of recipes from erhardtseat.com and sbnation.com) Total Time Required: 1 hour, Prep Time: 10 minutes, Marinate Time: 30 minutes, Cook Time: 10 minutes, Makes: 6 servings
Ingredients:
Chicken Spiedini:
- 2 pounds chicken breasts
- 1/3 cup olive oil
- 1/4 cup white wine
- 2-1/2 teaspoons ground black pepper, divided
- 1 teaspoon sea salt, divided
- 1 teaspoon red pepper flakes
- 1/2 tablespoon dried parsley
- 1 tablespoon garlic powder
- 1/2 cup Italian bread crumbs
- 1/4 cup Panko bread crumbs
- 1/3 cup grated Parmesan cheese
- cooked pasta for serving, if desired
Amogio Sauce:
- 1/2 cup olive oil
- 4 tablespoons butter
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 garlic cloves, minced
- 1 tablespoon minced shallot
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
Directions:
Cut the chicken breast into 1-inch cubes and place them in a large bowl. Season the chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper. Add the 1/3 cup of olive oil and white wine to the bowl. Stir to combine, then cover and refrigerate for at least 30 minutes and up to 4 hours.
Marinate the chicken.
While the chicken is marinating, combine the remaining 3/4 teaspoon salt and 2 teaspoons pepper, 1 teaspoon red pepper flakes, parsley, garlic powder, Italian bread crumbs, Panko, and Parmesan cheese in a medium bowl and stir to combine. Set the breading aside.
Combine the ingredients for the breading.
Preheat the oven to 400ºF. Once the chicken has marinated, remove it from the fridge and add the breading ingredients to the bowl of chicken. Stir until the chicken is well coated.
Add the breading mixture to the chicken.
Spray eight skewers with cooking spray and skewer the chicken cubes. Pat on any fallen breading.
Skewer the chicken.
Spray a baking sheet long enough to hold the chicken filled skewers with cooking spray. Add the skewers to the sheet pan and bake for 15 minutes. Turn the skewers over and bake for another 10 minutes, until the chicken pieces reach an internal temperature of 165ºF.
Bake the chicken, turning the skewers once.
While the chicken bakes, make the Amogio sauce. Combine 1/2 cup of olive oil, with the butter, lemon juice and zest, minced garlic, shallot, parsley, basil, and 1/2 teaspoon red pepper flakes in a medium saucepan and heat over medium heat until bubbling. Reduce the heat and simmer for five minutes. Remove the sauce from the heat and add salt and pepper to taste. Serve the chicken spiedini with the sauce and a side of pasta, if desired.
Serve the chicken with the sauce.
Store any leftover spiedini in an airtight container in the fridge for up to 4 days. Store the sauce separately. Reheat the chicken in the oven until warmed. Rewarm the sauce in the microwave until warm, about 30 seconds.
Feel free to add the sauce to the chicken liberally!
Hey, Go Chiefs! ~Linda
Chicken Spiedini with Amogio Sauce (a mash-up of recipes from erhardtseat.com and sbnation.com) Total Time Required: 1 hour, Prep Time: 10 minutes, Marinate Time: 30 minutes, Cook Time: 10 minutes, Makes: 6 servings
Ingredients:
Chicken Spiedini:
- 2 pounds chicken breasts
- 1/3 cup olive oil
- 1/4 cup white wine
- 2-1/2 teaspoons ground black pepper, divided
- 1 teaspoon sea salt, divided
- 1 teaspoon red pepper flakes
- 1/2 tablespoon dried parsley
- 1 tablespoon garlic powder
- 1/2 cup Italian bread crumbs
- 1/4 cup Panko bread crumbs
- 1/3 cup grated Parmesan cheese
- cooked pasta for serving, if desired
Amogio Sauce:
- 1/2 cup olive oil
- 4 tablespoons butter
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 garlic cloves, minced
- 1 tablespoon minced shallot
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried basil
- 1/2 teaspoon red pepper flakes
- salt and pepper to taste
Directions:
Cut the chicken breast into 1-inch cubes and place them in a large bowl. Season the chicken with 1/4 teaspoon salt and 1/2 teaspoon pepper. Add the 1/3 cup of olive oil and white wine to the bowl. Stir to combine, then cover and refrigerate for at least 30 minutes and up to 4 hours.
While the chicken is marinating, combine the remaining 3/4 teaspoon salt and 2 teaspoons pepper, 1 teaspoon red pepper flakes, parsley, garlic powder, Italian bread crumbs, Panko, and Parmesan cheese in a medium bowl and stir to combine. Set the breading aside.
Preheat the oven to 400ºF. Once the chicken has marinated, remove it from the fridge and add the breading ingredients to the bowl of chicken. Stir until the chicken is well coated. Spray eight skewers with cooking spray and skewer the chicken cubes. Pat on any fallen breading.
Spray a baking sheet long enough to hold the chicken filled skewers with cooking spray. Add the skewers to the sheet pan and bake for 15 minutes. Turn the skewers over and bake for another 10 minutes, until the chicken pieces reach an internal temperature of 165ºF.
While the chicken bakes, make the Amogio sauce. Combine 1/2 cup of olive oil, with the butter, lemon juice and zest, minced garlic, shallot, parsley, basil, and 1/2 teaspoon red pepper flakes in a medium saucepan and heat over medium heat until bubbling. Reduce the heat and simmer for five minutes. Remove the sauce from the heat and add salt and pepper to taste. Serve the chicken spiedini with the sauce and a side of pasta, if desired.
Store any leftover spiedini in an airtight container in the fridge for up to 4 days. Store the sauce separately. Reheat the chicken in the oven until warmed. Rewarm the sauce in the microwave until warm, about 30 seconds.