by Chef Adam Lambay
Adam replaces the breadcrumbs found in traditional spiedini with parmesan cheese. When grilled, the cheese crisps up giving you the crunchy bits you’re used to. One more chef trick to cut the carbs and find more flavor.
1 Cup Fresh Basil Leaves, stems removed, packed
1/4 C Light Olive Oil, NOT Extra Virgin
1 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1/4 Cup Parmesan Cheese, grated
2 tsp Fresh Orange Zest
2 Tbsp Freshly Squeezed Orange Juice
1-1/2 lbs Chicken Tenders
6 Metal Skewers
Place all the marinade ingredients in a blender and puree until smooth. Place chicken tenders in a large bowl or container. Pour the marinade over the tenders and mix thoroughly. Seal with plastic wrap or an airtight lid and place in refrigerator for at least 4 hours, overnight is preferable.
When ready to grill, preheat your gas grill to medium-high heat or build your fire accordingly. Divide the tenders into 6 equal amounts. Using metal skewers, place the thicker end of the tender on the skewer first, then fold over the thinner end to create an even thickness so the spiedini cooks evenly. Throw away any remaining marinade.
Rub the preheated grill with a vegetable oil-soaked paper towel and place the skewers on the grill. Close the lid and reduce the heat to medium. Allow the spiedini to cook for about 3-5 minutes, depending on the heat of the grill.
Remove the lid and turn the tenders over. Cook them on the second side with the lid closed for another 3-5 minutes. Using a meat thermometer, check that the internal temperature has reached 165 degrees and remove from the grill.
Serves 6 – Approximately 1g net carbs per serving
Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.
Watch Chef Adam make the Basil Chicken Spiedini