Keto Chicken Spiedini and what a terrific way to enjoy chicken. Easy, easy recipe with lots of kudos, oohs, awes, & praise from your family or dinner guests and…what a great way to worm Ground Pork Rinds instead of bread crumbs into your food. Keto Chicken Spiedini is super lemony and we all know how well lemon goes with chicken. It is traditionally served with a pasta and the first time I ate mine with Spaghetti Squash…with much relish I might say and yes, I ended up eating both the smaller skewers. The second picture is shown with Cauliflower Grits and was more than equally as good. Despite the list of ingredients, these go very quickly with lots of in-between waiting time. If your feeling lazy and don’t want to go to the trouble, you can leave them whole and just fry them in butter.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 2½-3 Lbs. Chicken Thighs
- Salt To Sprinkle On Cubed Chicken
- ⅓ C Olive Oil
- ¼ C White Wine
- 2 t Garlic Paste***
- 1 T Lemon Zest
- 1 T Lemon Juice
- 1 C Parmesan Cheese
- 1 C Ground Pork Rinds***
- 1 T Dried Oregano
- 1 T Dried Parsley
- ¼ t Salt
- ¼ Pepper
- ¼ Paprika
- ¼ Cumin
- ¼ Chipotle Powder
- 6 T Melted Butter
- 1 T Dried Parsley
- 1 T Lemon Zest
- 1 T Lemon Juice
- 2 t Garlic Paste
- 6-10" Or 12-6" Wooden Skewers
- Cut each thigh into 6 cubes. (See Notes)
- Put cut chicken in a large bowl, lightly sprinkle with salt on all and allow to sit about 30-45 minutes.
- In small bowl mix all marinade ingredients. (Set Aside)
- Add marinade (don’t rinse the salted chicken) making sure chicken cubes are well coated. Again allow to sit another 30-45 minutes.
- When Ready, preheat oven to 350°-360°.
- While waiting for chicken to marinate, make and mix the crumb dredge, and put on large platter for dredging.
- Skewer 10-12 pieces of chicken per person.
- When ready, dredge each skewer into the crumb mix. Make sure you cover them well with it.
- Place the skewers on a sheet pan lined with foil and bake 25-28 minutes. They will not stick.
- Be sure to leave space between each skewer when baking.
- If crumbs begin to brown too much, cover lightly with foil the last 5-10 minutes or so.
- Make drizzle while chicken in baking.
- Plate and drizzle with...drizzle.
- 6 Servings
- 661 Calories, 68.6g Protein, 40.7g Fat, 2.2g Carbs, 0.6g Fiber, 1.2g Net Carbs
- There are natural ways to cut a thigh by dividing the smaller side from the larger side then cutting the smaller into 2 pieces and the larger into 4 pieces. This is approximate and you should cut appropriately. You just don’t want the pieces too large. About 1½” pieces should work and you should get 6 cubes from each thigh. For judgement I figured about 2 thighs per person or for 1-10" skewer.
- I used 6” skewers, I also have 10”, and they are what I would use next time. I ate both of them.
- I have never washed chicken and I suggest you never wash yours either.