-
1
Whisk the olive oil, marjoram, vinegar, shallot, garlic, 2 teaspoons of the salt, and pepper in a large bowl.
-
2
Add the chicken and turn to coat evenly.
-
3
Cover and marinate at room temperature for 1 hour, stirring once, or refrigerate for up to 4 hours.
-
4
If you choose to refrigerate, you might want to pour everything into a large zip-top bag to take up less space.
-
5
Oil the grill racks.
-
6
Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
-
7
Put the pancetta or bacon into a saucepan with enough cold water to cover.
-
8
Bring to a boil over high heat, then immediately drain off the liquid.
-
9
Set aside.
-
10
Remove the chicken from the marinade and discard the marinade.
-
11
Put the breadcrumbs in a shallow bowl and season with the remaining 2 teaspoons salt.
-
12
Roll the chicken pieces in the breadcrumbs to coat.
-
13
Alternate threading the chicken and pancetta onto the skewers, starting and ending with chicken.
-
14
Leave space around the meat so the heat gets to all sides.
-
15
Place the skewers on the grill.
-
16
Close the lid and grill, turning every few minutes, until the chicken is cooked thoroughly and the breadcrumbs are crispy, 8 to 10 minutes.
-
17
Serve hot.
