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Chef Jeff Mann

Chef’s Summer Grill: Chicken & Sausage Spiedini

by Jeff Mann - Dallas, TX | Written on June 28, 2012

Summer is synonymous with outdoor grilling and we are bringing this tradition to life with our “Chef’s Summer Grill” menu! Available June 28 to September 12, the special menu features four grilled-to-perfection dishes, like our Grilled Chicken & Sausage Spiedini, and a classic summer dessert. Below you can find a complete description of each dish, as well as the recipe to try out the Grilled Chicken & Sausage Spiedini in the comfort of your own backyard!

Ingredients:
1 Sausage Link
2, 4 oz Chicken Breasts
5 oz Crispy Red Potatoes
½ oz Whole Butter
3 oz Roasted Peppers
1 oz Roasted Red Onions
1½ oz Siciliano Herb Vinaigrette, see recipe below
1/8 Tsp Red Chili Flakes
1 Tbsp Fresh parsley
Salt and Pepper, to taste
4 oz Olive Oil
1 Tbsp Garlic, finely chopped

Siciliano Herb Vinaigrette:
2 oz Red Wine Vinegar
¾ oz Pepperoncini, sliced
½ oz Kalamata Olives, chopped
¼ oz Fresh Parsley, chopped
¼ oz Fresh Basil, chopped
½ oz Sun Dried Tomatoes, finely chopped
1 Tsp Fresh Rosemary, finely chopped
Salt and Pepper, to taste
4 oz Olive Oil

To make the vinaigrette:
1. In a mixing bowl, combine all the ingredients above and mix thoroughly with a whisk.

Cooking Instructions:
1. Cook the sausage link in boiling water until it reaches 165°. Remove from water, cool completely and cut into thirds.
2. Cut the raw chicken breasts in half lengthwise and marinate in salt and pepper and olive oil.
3. Assemble skewer alternating between chicken and sausage with chicken ending on both sides.
4. Place the Chicken & Sausage Spiedini onto an oiled grill. Season with salt and pepper and cook for approximately 2-3 minutes, creating crisscross grill marks on one side of the chicken. Flip over and cook for approximately 1-2 minutes or until the sausage is slightly charred and the chicken is cooked to 165°.
5. Heat the crispy red potatoes in a 350° deep fryer for 3-4 minutes or until golden brown and crispy.
6. Melt the butter in a 10” sauté pan and then mix in roasted peppers, roasted red onions, crispy red potatoes, garlic and parsley. Season with salt and pepper and red chili flakes.
7. Place the ingredients from the sauté pan on a plate and lay the spiedini on top.
8. Drizzle the Siciliano Herb Vinaigrette over the top of the spiedini and serve!

Other dishes you’ll enjoy on our “Chef’s Summer Grill” menu:

Heirloom Tomato & Shrimp Flatbread
Arugula, Cucumbers, Creamy Basil Dressing

Grilled Chicken & Shrimp Pomodoro
Linguine, Heirloom Tomatoes, Prosciutto, Herb Ricotta, Lemon Thyme Parmesan Broth

Grilled Mahi Mahi with Carbonara Orzotto
Roasted Pepper Almond Pesto, Snap Peas, Mushrooms, Nueske Ham

Fresh Strawberry Pie
Mascarpone Mousse, Ginger Balsamic Glaze, Toasted Almonds

  • Craig

    Looking forward to trying the spiedini !!!

  • Schillersherry

    Sounds interesting

  • Mel

    This is wonderful. I love this recipe. I will surely be in the first chance I get. You’ve got me hooked.

  • Janjones418

    Sounds absolutely delicious.  Can’t wait to try it.

  • Mxscarbr

    Sounds great!  I never met a sausage I didn’t like!  Can’t wait to try it.

  • http://www.facebook.com/johncontarino11 John Leonardo Contarino

    looks yummy, but do you really need all that olive oil (8 oz total = 1 cup)? I think I would cut that in half personally …

  • Figiyvonne

    As I read it use 1.5 oz of the salad dressing, not all the dressing is used at this time.

  • Russ

    I started to print this recipe, but the total print job went on for 10 pages before I was able to cancel it (how much longer it would have run, I have no idea). Be careful to set page parameters before hitting print!

  • Awaysailor

    Please, what ado you consider ” Crispy Red Potatoes” ??

  • http://www.facebook.com/people/Theresa-Lewis/631559383 Theresa Lewis

    I am gonna try this one at home!!!

  • Sylvana Acolia

    Looks great.  It has all the ingredients I love.  i hope to try it next week when Im off.

  • Desertberry73

    That’s a question I’d like the answer to,also.

    Thanks

  • Renata

    are you sure the measurement is supposed to be “oz”?  

  • Leigh Anne

    How many servings does this make?

  • sarah

    This recipe makes about two servings. Thank you!

  • sarah

    Hi Awaysailor, Crispy red potatoes are potoates that get crispy after being cooked in oil. We hope this helps answer your question!

  • sarah

    Hi Renata, it should be fluid oz. Thank you!

  • LA Rosen

    Ingredient list does not include garlic, but instructions do. 

  • LA Rosen

    So glad to see you developing lighter (for summer), healthier (for life) recipes… except for the deep fried bliss potatoes.  (Which are incredibly great, don’t get me wrong.)

  • LA Rosen

    I think you should hot link  the “crispy red potatoes” to the recipe for this item. Link in the ingredient list as well as the instructions.  And, I find, you need not deep fry your potatoes but can pan roast them with a small amount of olive oil in a skillet quite delectably. (Fresh rosemary puts them over the top.)

  • LA Rosen

    Oh, and there should be a one-page (and maybe 4×6 option) printable version for every recipe.

  • Stephanie

    Thanks for sharing with us and letting us know about the garlic missing from the recipe We’ll make updates shortly!

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    [...] red potatoes, roasted red peppers and herb vinaigrette was very attractively presented. In fact, the recipe is available on the Maggiano’s Chef’s [...]

  • http://www.robinsbbq.com/ BBQ Los Angeles

    Hey ! this a very nice recipe and looks too yummy in the picture. I am going to try this recipe at home and I am sure that everyone is going to like this summer special dish.

  • http://www.facebook.com/tessiemae Theresa Tessie Dobey

    I can’t purchase this item from the restaurant?

  • Stephanie

    Hi Theresa,
    Thank you for your comment. The Chicken & Sausage Spiedini is featured on the Chef’s Summer Grill featured menu though September 12. Just one more month to have this tasty dish!

  • http://www.delidivine.co.uk/ gluten free foods

    To make fresh breadcrumbs for use in stuffings, remove crusts from slices of day-old bread. Place in a food processor and process until finely chopped.

  • http://blog.maggianos.com/2012/09/maggianos-memorable-events-family-style-entertaining/ Maggiano’s Chef’s Table

    [...] to strike up your guests’ appetites. There’s just something so inviting about a big heap of Italian-seasoned chicken and sausage on a bed of vegetables. Keep your server ware simple so eyes go straight to your delicious [...]

  • http://blog.maggianos.com/2013/07/grilling-italian-style/ Maggiano’s Chef’s Table

    [...] (meaning skewers) are the equivalent of shish kebab. Our Chicken & Sausage Spiedini recipe is perfect for the grill. The Siciliano Herb Vinaigrette really brings the taste of Italy to your [...]

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