I didn’t want to title this post with the title of the official version of this recipe. Mostly because I’m pretty sure that if any real Italians find this, there will be hell to pay in the comments.

Oh well, I’m a small startup blog…feel free to let me have it in the comments if this ‘recipe’ offends you!

And let the games begin…

The “official” name for this recipe is Chicken Spiedini (Spiedino being italian for “skewer”). AllRecipes posted a delicious looking version of this recipe here. And of course, being the lazy lunatic that I am, all I could think of as I watched the video was “Oh my god, it’s chicken nuggets on a stick….”

Well, who am I to pass up a fancy-sounding dinner made from chicken nuggets on a stick?

Clearly this is a supremely kid-friendly dish. If your little one isn’t going to be into the lemon-herb-garlic-parmesan butter sauce, feel free to serve the sauce on the side (for the grownups) and serve the sticks to your kiddo with barbecue sauce, honey mustard or whatever option they would prefer to have instead.

It’s chicken nuggets. Parents, I think you’ve got this one covered…

And, naturally, when you’re serving this to friends, family, or whoever…feel free to go ahead and tell them it’s “Chicken Spiedini”. Only you and I ever need to know your little secret…

Chicken Spiedini aka “Insert fancy Italian name here” Chicken Nuggets on a Stick
Serves (supposedly) 6

• 2 pounds of chicken nuggets, slightly defrosted (you need to be able to stick the skewers through them)
• 12 bamboo skewers
• 1/2 cup grated parmesan cheese, plus more for the nuggets (powder is probably fine for this unless you’re really trying to impress)
• 2 cloves of garlic, finely minced (4 teaspoons if you’re using the jar, or just smash them with the flat part of your favorite knife and chop as you’d like. Garlic powder or granulated garlic would work too. Basically raid your pantry and measure with your heart on this one, folks.)
• 1 tablespoon lemon juice (feel free to use the bottle or crystals (aka “True Lemon”) if you don’t want to bother working with produce)
• 4 tablespoons of butter (1/2 stick)
• 2 teaspoons dried Italian seasoning (fresher the better on this one, folks — if your jar’s been sitting for a while, add more.)
  
  Cover a cooking sheet with aluminum foil and spray it with whatever cooking spray you have on hand. Lay out the nuggets and spray ’em with the cooking spray as well. Flip the nuggets and spray them on the other side. Sprinkle the nuggets with a generous amount of parmesan cheese — the original recipe is most famous for its “crunch” and this is where you might have the best chance of fooling people (if that’s the goal here).
  
  Thread the nuggets onto the bamboo skewers and cook them according to package directions. You do NOT want to microwave this dish if you’re trying to get a good crunch going. If you have an air fryer, this is the time to use it. Otherwise, convection oven or regular oven directions will probably do the trick.
  
  HINT: Lay the skewers on a cooling rack (that you put on top of your cooking sheet) if you want to try and get that good crunch going all the way around each skewer (it will improve air circulation).
  
  While the skewers are in the oven, take the remaining ingredients and throw them into a small saucepan. Cook it slowly over low-to-low-medium(ish) heat until the butter is melted and everything smells amazing. Keep the sauce warm until the skewers come out of the oven.
  
  Once the skewers are out of the oven, drizzle the sauce over them as desired or serve the sauce on the side for dipping.
  
  Enjoy!