Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 0.5 cup extra virgin olive oil (for marinade)
  • 0.25 cup freshly squeezed lemon juice (for marinade)
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 cups fine Italian breadcrumbs
  • 0.5 cup grated Pecorino Romano cheese
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 cup extra virgin olive oil (for Amogio sauce)
  • 0.33 cup fresh lemon juice (for Amogio sauce)
  • 4 cloves garlic, crushed into a paste
  • 1 tbsp dried oregano
  • 0.5 tsp salt
  • 2 tbsp fresh parsley, minced

Instructions:

  1. Slice the chicken breasts into long, 1-inch wide strips and use a meat mallet to ensure even thickness. Whisk together the 0.5 cup olive oil, 0.25 cup lemon juice, 3 cloves minced garlic, salt, and pepper. Toss chicken in marinade and refrigerate for 30 minutes to 2 hours.
  2. In a shallow dish, combine breadcrumbs, Pecorino Romano, chopped parsley, 1 tsp oregano, and red pepper flakes. Dredge each chicken strip in the mixture, pressing firmly to coat. Thread onto skewers using an accordion fold.
  3. Preheat grill or oven to 425°F (220°C). Cook skewers for 4–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  4. Whisk together the remaining 0.5 cup olive oil, 0.33 cup lemon juice, garlic paste, 1 tbsp dried oregano, salt, and 2 tbsp parsley to create the Amogio sauce. Drizzle the sauce over the hot skewers immediately before serving.