Italian Chicken Spiedini Recipe

This crispy, golden Italian Chicken Spiedini is made with succulent marinated chicken coated in parmesan breadcrumbs and ready in just 30 minutes. The real magic happens when you pull the hot skewers off the grill and immediately drench them in a zesty lemon-garlic butter sauce that seeps into the crust. I love making this for dinner parties because it feels fancy but is actually incredibly simple to pull off.

Restaurant-Quality At Home

If you have ever ordered chicken spiedini at an Italian-American steakhouse or Carrabba’s, you know it is nothing like your average kebab. Most grilled chicken skewers dry out fast, but the secret here is the dual-layer protection: a garlic-lemon marinade followed by a breadcrumb crust that seals in the juices. I used to think breaded chicken had to be fried to be good, but grilling or baking these skewers creates a char that is absolutely unbeatable.

The first time I made this, I made the mistake of skipping the final baste of Amogio sauce (that lemon-garlic butter mixture), thinking the chicken was flavorful enough on its own. Big mistake. That final drizzle adds a glossy, rich finish that wakes up the herbs and makes the texture pop. Trust me, do not skip the sauce; it turns a good dish into a “can I have the recipe” dish.

Italian Chicken Spiedini Ingredients

• Chicken Breast: 1.5 lbs boneless, skinless, cut into 1-inch cubes (chicken thighs also work well for extra juiciness).
• Olive Oil: 1/2 cup total (split between marinade and sauce).
• Lemon Juice: 1/3 cup fresh squeezed.
• Garlic: 4 cloves, minced.
• Breadcrumbs: 1 cup Italian seasoned breadcrumbs (or panko for extra crunch).
• Parmesan Cheese: 1/2 cup grated.
• Fresh Herbs: 2 tablespoons chopped fresh parsley and 1 teaspoon dried oregano.
• Butter: 4 tablespoons salted butter.
• Salt & Pepper: 1 teaspoon each.
• Skewers: 8-10 wooden skewers (soaked in water) or metal skewers.

How To Make Italian Chicken Spiedini

1. Marinate the Chicken: In a medium bowl, whisk together 1/4 cup olive oil, half the lemon juice, half the minced garlic, oregano, salt, and pepper. Add the chicken cubes and toss to coat. Let it sit for 15–20 minutes while you prep the rest.
2. Prepare the Breading: In a shallow dish or pie plate, combine the breadcrumbs, grated parmesan cheese, and chopped parsley. Mix well.
3. Coat and Skewer: Remove chicken pieces from the marinade, allowing excess oil to drip off. Roll each piece in the breadcrumb mixture, pressing gently to adhere. Thread 5-6 pieces onto each soaked skewer.
4. Cook the Skewers: If Grilling: Preheat grill to medium-high. Oil grates well. Grill for 3-4 minutes per side until golden and charred. If Baking: Preheat oven to 400°F (200°C). Place skewers on a greased baking sheet and bake for 12-15 minutes, flipping halfway.
5. Make the Sauce: While chicken cooks, melt the butter in a small saucepan. Add remaining garlic and sauté for 1 minute. Stir in remaining olive oil and lemon juice. Remove from heat.
6. Finish and Serve: Arrange hot skewers on a platter and immediately brush or drizzle generously with the lemon-garlic butter sauce.

Recipe Tips

• Soak Your Skewers: If using bamboo or wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from catching fire.
• Don’t Overcrowd: Whether grilling or baking, leave space between the skewers. If they touch, the breadcrumbs will steam instead of getting crispy.
• Uniform Cuts: Cut your chicken into even 1-inch chunks so they cook at the same rate. This prevents some pieces from drying out while others are still raw.
• The Parmesan Hack: Use freshly grated parmesan if possible; the pre-shredded tub stuff often has anti-caking agents that don’t melt as smoothly into the crust.

What To Serve With Italian Chicken Spiedini

These skewers pair perfectly with a light carbohydrate like lemon-herb rice or angel hair pasta tossed with olive oil and garlic. For a vegetable side, try roasted asparagus or a crisp Caesar salad to cut through the richness of the butter sauce.

How To Store

Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer at 350°F to crisp up the breadcrumbs again; microwaving will make the coating soggy.

FAQs

• Can I prepare these ahead of time?
  Yes, you can marinate and bread the chicken skewers up to 4 hours in advance. Store them covered in the fridge, then grill or bake when ready to serve.
• Why is my breading falling off?
  Ensure you shake off excess marinade before dredging. Press the breadcrumbs firmly onto the meat, and chill the breaded skewers for 10 minutes before cooking to help the coating set.
• Is this gluten-free?
  To make this gluten-free, simply swap the standard breadcrumbs for a gluten-free panko or crushed gluten-free crackers.
• Can I use chicken thighs?
  Absolutely. Chicken thighs are more forgiving than breasts and stay juicier on the grill, though they may need an extra minute of cooking time.

Nutrition

• Calories: 450 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 110mg
• Sodium: 850mg
• Total Carbohydrate: 18g
• Protein: 35g

Try More Recipes:

• Brown Sugar Italian Chicken Recipe
• Italian Chicken Noodle Soup Recipe
• Italian Chicken Sheet Pan Dinner

Italian Chicken Spiedini

Recipe by Paula

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Italian Chicken Spiedini features crispy, parmesan-crusted chicken cubes skewered and drizzled with a rich lemon-garlic butter sauce. This restaurant-style favorite is ready in 30 minutes and perfect for a quick weeknight dinner or summer grilling.

Ingredients

• 1.5 lbs Chicken breast, cubed

• 1/2 cup Olive oil

• 1/3 cup Lemon juice

• 4 cloves Garlic, minced

• 1 cup Italian seasoned breadcrumbs

• 1/2 cup Parmesan cheese, grated

• 2 tbsp Fresh parsley, chopped

• 1 tsp Dried oregano

• 4 tbsp Salted butter

• 1 tsp Salt

• 1 tsp Black pepper

• 8 Wooden skewers

Directions

• Whisk together 1/4 cup olive oil, half the lemon juice, half the garlic, oregano, salt, and pepper in a bowl. Add chicken and marinate for 15 mins.
• Mix breadcrumbs, parmesan, and parsley in a shallow dish.
• Remove chicken from marinade and dredge firmly in the breadcrumb mixture.
• Thread chicken onto soaked wooden skewers.
• Grill on medium-high for 3-4 mins per side OR bake at 400°F for 12-15 mins.
• Melt butter with remaining garlic, oil, and lemon juice in a small pan.
• Drizzle sauce over hot skewers immediately before serving.