St. Louis-Style Chicken Spiedini

Sunday Sessions No. 1 · October 25, 2026

Backyard cooking, a good beverage, and family around the table. That’s our kind of Sunday.

For our first Sunday Session, the menu starts with St. Louis-style chicken spiedini: chicken skewers with a Parmesan breadcrumb coating, finished with garlic-lemon butter. Alongside them are creamy Parmesan and sun-dried tomato orzo, grilled lemon-Parmesan zucchini, and blackberry-basil vodka smashes.

The meal makes six generous servings, with leftovers for later. The chicken and zucchini cook on the Weber kettle, while the orzo comes together on the stovetop.

On the Menu

• Chicken Spiedini with Garlic-Lemon Butter
• Creamy Parmesan and Sun-Dried Tomato Orzo
• Grilled Lemon-Parmesan Zucchini
• Blackberry-Basil Vodka Smashes

Chicken Spiedini with Garlic-Lemon Butter

A two-zone fire gives the chicken time to cook through before a brief finish over the coals to toast the breadcrumb coating.

Chicken and Marinade

• 3½ lb boneless, skinless chicken breasts
• ⅓ cup olive oil
• ¼ cup fresh lemon juice
• 2 tbsp white wine vinegar
• 4 garlic cloves, minced
• 2 tsp Italian seasoning
• 1 tsp kosher salt
• ½ tsp black pepper

Breadcrumb Coating

• 1½ cups Italian-seasoned breadcrumbs
• ½ cup finely grated Parmesan
• 2 tbsp olive oil

Garlic-Lemon Finishing Butter

• 6 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Pinch of black pepper

Prepare the Chicken

1. Cut the chicken into approximately 1½-inch cubes.
2. Whisk together the olive oil, lemon juice, vinegar, garlic, Italian seasoning, salt, and pepper.
3. Toss the chicken in the marinade, cover, and refrigerate for 45–90 minutes. Avoid marinating much longer because the acid can affect the texture.
4. Combine the breadcrumbs, Parmesan, and 2 tbsp olive oil in a shallow dish.
5. Remove the chicken from the marinade, allowing excess liquid to drip off. Discard the used marinade.
6. Lightly coat the chicken with the breadcrumb mixture, pressing gently so it adheres.
7. Thread onto metal skewers, leaving a little space between pieces.

On the Weber Kettle

1. Prepare a 375–400°F two-zone fire, with lit charcoal banked on one side and the other side clear for indirect cooking.
2. Lightly oil the cooking grate.
3. Place the skewers on the indirect side and close the lid.
4. Cook approximately 12–18 minutes, turning once or twice, until the chicken approaches 155°F internally.
5. Move briefly over direct heat, turning frequently for approximately 2–4 minutes to toast the breadcrumbs and develop golden edges.
6. Remove when the thickest chicken pieces reach 165°F on an instant-read thermometer. Use temperature, rather than time alone, to judge doneness.

Finish with Garlic-Lemon Butter

While the chicken cooks, melt the butter in a small saucepan. Add the garlic and cook gently for 30–60 seconds. Remove from the heat and stir in the lemon juice, parsley, and pepper.

Reserve some clean butter for dipping, then brush the finished skewers generously with the remaining butter just before serving.

Cooking note: Avoid prolonged direct heat. Breadcrumbs and Parmesan can burn before the chicken cooks through.

Creamy Parmesan and Sun-Dried Tomato Orzo

Make this on the stovetop while the Weber handles the chicken and zucchini. Keep it a little loose and creamy; the pasta continues absorbing liquid as it sits.

Ingredients

• 1½ cups dry orzo
• 3 cups low-sodium chicken stock, plus extra if needed
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• ½ cup chopped oil-packed sun-dried tomatoes, drained
• ¾ cup heavy cream
• ¾ cup freshly grated Parmesan, plus additional for finishing
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• 1 tbsp chopped fresh parsley
• Salt to taste

Method

1. Preheat a 10–12-inch cast-iron skillet over medium heat on the stovetop or grill.
2. Melt the butter, add the garlic, and cook for 30 seconds.
3. Add the dry orzo and stir for 2–3 minutes to toast lightly.
4. Add the chicken stock, sun-dried tomatoes, Italian seasoning, and pepper.
5. Bring to a gentle simmer, stirring frequently.
6. Cook approximately 9–12 minutes, until the orzo is tender. Add a splash more stock if it begins drying out.
7. Reduce the heat to low and stir in the cream and Parmesan.
8. Cook another 1–2 minutes, just until creamy. Taste before adding salt.
9. Finish with the parsley and additional Parmesan.

Cooking note: If the orzo thickens while you finish the chicken, stir in a little extra stock before serving.

Grilled Lemon-Parmesan Zucchini

Keep this side bright and fresh alongside the garlic butter and creamy orzo.

Ingredients

• 4 medium zucchini
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp kosher salt
• ½ tsp black pepper
• ¼ cup shaved Parmesan
• 1 tbsp chopped parsley

Method

1. Slice the zucchini lengthwise into approximately ⅓-inch-thick planks.
2. Toss with the olive oil, salt, and pepper.
3. Grill over medium direct heat for approximately 3–4 minutes per side, until lightly charred but still holding their shape.
4. Transfer to a platter.
5. Finish with the lemon juice, lemon zest, shaved Parmesan, and parsley.

Blackberry-Basil Vodka Smashes

Fresh blackberries, basil, and lemon, topped with club soda. The quantities below make six cocktails; shake them individually for serving.

Ingredients for Six Cocktails

• 9 oz vodka
• 24–30 fresh blackberries
• 12–18 fresh basil leaves
• 4½ oz fresh lemon juice
• 3 oz simple syrup, adjusted to taste
• Approximately 12 oz club soda
• Ice
• Lemon wheels and additional basil for garnish

To Make One Cocktail

1. Muddle 4–5 blackberries and 2–3 basil leaves in a shaker.
2. Add 1½ oz vodka, ¾ oz fresh lemon juice, and ½ oz simple syrup.
3. Add ice and shake for 10–12 seconds.
4. Double-strain into a rocks glass filled with fresh ice.
5. Top with approximately 2 oz club soda.
6. Garnish with basil and a lemon wheel.

Serving note: Start with ½ oz simple syrup per drink and reduce slightly if you prefer a more tart cocktail.

Bringing It All to the Table

Start the chicken marinade first. While it rests in the refrigerator, measure the orzo ingredients, slice the zucchini, and prepare the grill.

Once the chicken is cooking over indirect heat, start the orzo on the stovetop. Grill the zucchini as space allows, then give the chicken its brief direct-heat finish. Brush the cooked skewers with garlic-lemon butter, finish the zucchini, and loosen the orzo with a splash of stock if needed.

Bring the platters to the table and pour the cocktails. Six generous servings, with something left for tomorrow.

Join the Mercantile

If this is your kind of Sunday, we’d be glad to have you along. Join the Mercantile for future Sunday Sessions and news from Smoke & Cane.