Perfect to grill or cook in the oven all summer long, here is my Easy Chicken Spiedini Recipe (in Oven) with Lemon Butter Sauce – super simple, crispy chicken spiedini that you can prep ahead.
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- 💖Why we love this Italian spiedini recipe?
- What is chicken spiedini?
- 🛒 Ingredients for easy chicken skewers recipe:
- Equipment you need to make this recipe
- 🍽️ How to cook chicken spiedini?
- In the Oven
- On the Stove Top
- On the Grill
- What to serve with healthy chicken skewers?
- 🫙 Leftover and Storing Spiedini
- 📃 Substitutions & Variations for chicken spiedini:
- ☑️ Lora's Tips for Italian chicken skewers:
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Chicken Spiedini
When it comes to perfecting a lunch or dinner that's both delightfully tasty and easy to prepare, chicken spiedini is hard to beat! This chicken spiedini recipe journey started when I was a kid on a summer lunch in Sicily.
Sicilian chicken spiedini are such a part of my childhood. My various zia's in Sicily would make them throughout the summer served with grilled vegetables. Crispy chicken spiedini is a recipe that could be served as an Italian appetizer or as the main course.
As this is with so many Italian recipes, each of the 20 regions of Italy will have their version of spiedini. Not only did I enjoy them summers in Sicily, I've also had them many summers in Rimini.
The main attraction, boneless skinless chicken breasts, are tenderly marinated in a mix of olive oil, garlic, and freshly squeezed lemon juice. You could add a dash of ground black pepper which gives the chicken that perfect kick.
The marinated chicken is then coated generously in bread crumbs (you could use Italian seasoned bread crumbs, if you like), ensuring every bite is crisply satisfying.
The real magic happens when they are cooked up. As the skewered chicken cooks, the flavors intensify and the edges crisp up beautifully, achieving that golden perfection. The internal temperature should read 165°F to ensure it’s perfectly cooked through.
As soon as they're ready, I love to drizzle these skewers with a zesty lemon butter sauce, which I sometimes switch up with a garlic butter or herb butter sauce depending on the mood and occasion.
In a pinch, you could use a very good quality bottled lemon juice, but a squeeze of freshly squeezed lemon juice adds a touch of extra zest if you have it on hand.
If you like this recipe, you might like my Marry Me Chicken or my Chicken Piccata.
💖Why we love this Italian spiedini recipe?
- Flavor Explosion: The combination of red pepper flakes, lemon butter sauce, and garlic gives a burst of flavor with every bite.
- Perfect Texture: Cooked to perfection, the boneless, skinless chicken breasts are tender on the inside with a slightly crispy exterior from the bread crumbs.
- Juicy Bites: Cooking the chicken in small cubes cooks it up it up evenly and deliciously moist.
- Versatile Sauces: Whether you opt for lemon butter, garlic butter, or herb butter sauce, each offers its unique twist that beautifully complements the chicken.
- Spicy Kick: If you like the heat, a little bit of red pepper flakes add a delightful heat that enhances the overall taste without overpowering the delicate chicken.
What is chicken spiedini?
Chicken spiedini is an Italian dish featuring skewered and grilled chicken. Typically made with boneless, skinless chicken breast, the meat is marinated, rolled in breadcrumbs or Parmesan, and then oven cooked or grilled.
It's often served with a savory sauce like lemon butter or garlic butter, making it a popular choice for both appetizers and main courses. This dish combines a crispy exterior with a tender interior, delivering a delightful mix of textures and flavors.
🛒 Ingredients for easy chicken skewers recipe:
Here is all you need to make these skewers:
- Boneless Skinless Chicken Breast: Boneless skinless chicken breasts or tenders will work fine. Pat them dry with paper towel and cut them into 2-inch pieces. I have only ever made chicken spiedini with chicken breast but I’m sure chicken thighs will work just fine.
- Extra Virgin Olive Oil: The better the quality, the better the flavor of the chicken. It's used to marinade and also for the dipping.
- Dry White Wine: For adding flavor to the marinade and to quickly help tenderize the chicken. I will use whatever I have open. I have even used a leftover Prosecco. Just make sure to use something you would actually drink, not cooking wine. You could even omit this and add in more lemon juice and olive oil.
- Garlic: Fresh garlic is needed to marinade the chicken. Crushed whole cloves or even just leave them whole. If you mince the garlic, the tiny pieces will burn while they're cooking up. The whole garlic pieces will only be used in the marinade, and they're tossed out when you skewer the chicken pieces.
- Fine, dry Breadcrumbs: I used plain breadcrumbs, but if you seasoned breadcrumbs, use them up. and season them myself. Panko breadcrumbs could work, but don't stick to the chicken as well as regular breadcrumbs.
- Sea salt: You'll need to season the chicken with some salt. Use less, if you're cutting back on sodium.
- Seasoning: If using plain breadcrumbs, you will need to add some Italian Seasoning and garlic powder to the breadcrumb mixture. If you don’t have Italian Seasoning, just sprinkle in a little dried thyme and oregano, and/or dried rosemary.
- Butter: Use unsalted butter for the sauce you use to dip or drizzle.
- Lemon Juice: To use in the marinade and the dipping sauce. Freshly squeezed lemon juice is best.
- Fresh Parsley: Adds a little bit of fresh herb flavor and a nice pop of color. It could be subbed with fresh basil, thyme, mint, or even chives.
- Red pepper flakes: This is optional, but if you like a touch of heat, add it to your dipping sauce.
Equipment you need to make this recipe
- Cutting board: A bamboo board is great, but you could use any sort of cutting board.
- Sharp knife: A nice sharp knife helps is needed to cut the chicken into small pieces.
- Large bowl: You'll need a large bowl to marinate the chicken, or you could use a large zipped lock bag. If you use a bowl, it will be wrapped tightly with plastic wrap.
- Tongs: If you have tongs, that will help to dip the chicken in the bread crumbs. A fork will also work fine.
- Instant read thermometer: You should have one on hand to make sure the chicken has reached a safe temperature and also, so you don't overcook it.
🍽️ How to cook chicken spiedini?
Here is how to make this chicken spiedini recipe (the full printable recipe is below!):
Keep in mind if you're using wooden skewers, you will have to soak them in water for 20-30 minutes to prevent them from burning.
Two important things could be done at same time. You could soak your wooden skewers and marinate the chicken at same time (30 minutes).
Grill, Bake or Prepare on Stovetop
No matter which way you choose to cook the chicken skewers, you will set up the assembly to get it going.
To cook the chicken spiedini:
- If using wooden skewers, soak wooden skewers in water for 20-30 minutes.
- Marinaded chicken.
- Bread crumbs spread out on a large plate or platter.
- Paper towel lined plate or platter (or baking sheet).
- Large rimmed baking sheet lined with parchment paper or foil and sprayed or brushed with cooking spray or olive oil.
Step 1: Marinate the chicken
- Step 1: Gather all the ingredients. Once you have them gathered, start out with cutting the chicken into cubes. If all you have is 30 minutes, then that should be how long you marinate them.
- Step 2: Make the marinade and place it in a large zipped lock bag or a bowl. Place the chicken pieces in the bag (or the bowl)and seal the bag, squeezing out all the air. Rub the marinade all around the chicken and place it in the fridge. Marinade overnight, if possible, or at least for one hour before cooking.
- Step 3: Prep the bread crumbs.
- Step 4: Place chicken cubes in the bread crumbs and coat.
- Step 5: Assemble chicken pieces on skewers and line up on prepped baking sheet. Make sure the chicken pieces aren't cut too small, or they'll cook up fast and be dry.
In the Oven
- Prep skewers – Add chicken pieces to the breadcrumb mixture. Assemble one by one on the skewers. I added about 5 per skewer.
- Bake – Bake 15 minutes, flip and cook another 10 minutes , or until chicken is fully cooked through, and bread crumbs are golden brown. Cook through to 165° internal temp.
On the Stove Top
- Prep skewers– Add chicken pieces to the breadcrumb mixture. Assemble one by one on the skewers.
- Cook – Heat grill pan or large skillet (cast iron, if you have) to medium-high heat, prep with some cooking spray. I used an olive oil spray. Add spiedini to hot pan and cook 4-5 minutes per side, or until internal temperature hits 165 degrees.
On the Grill
- Prep skewers– Add chicken pieces to the breadcrumb mixture. Assemble one by one on the skewers.
- Grill – Spray or brush the grates with oil. Spray or brush chicken pieces with oil (I used olive oil cooking spray). Grill 3 minutes on first side and 2 minutes each on 3 remaining sides, or until internal temperature hits 165 degrees
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
What to serve with healthy chicken skewers?
This chicken spadini recipe goes well with a side dish of pasta.
Really easy to make, serve with side dish, roasted vegetable, or bread.
- Spaghetti Aglio e Olio >>> Really full of flavors and so quick to make!
- Insalata mista >>> A really fast and delicious summer salad. I love it with the chicken spiedini.
- Panzanella Toscana >>> A favorite summer salad, this is a nice side dish for the skewers.
- Mashed potatoes >>>If you make a salad and these potatoes, that's a full meal with the spiedini. Or you could also make some rice in a rice steamer while the chicken is cooking.
- Psomi spitiko A really simple to make Greek bread. You'll love this recipe!
- If you're cutting back on carbs, serve the chicken with zucchini or butternut squash noodles, and also some cauliflower rice works great.
🫙 Leftover and Storing Spiedini
- Refrigerate – Remove the chicken pieces from the skewers and place in an airtight container or zipped lock freezer bag. Store in the refrigerator for up to four days.
- Freeze – Remove chicken pieces from skewers and freeze in a freezers safe container or zipped lock freezer bag for 2-3 months. Be sure to squeeze air out of bag before sealing and date the bag. Defrost in the fridge before reheating.
📃 Substitutions & Variations for chicken spiedini:
Variations
- Meat Options:
- Pork: Substitute chicken with cubes of pork loin for a richer flavor.
- Beef: Use tender cuts of beef like sirloin for a more robust version.
- Seafood: Shrimp or scallops can be used for a seafood twist on the traditional recipe.
- Breading Alternatives:
- Panko Breadcrumbs: For a lighter, crispier texture than traditional Italian breadcrumbs. Panko doesn't stick as well as fine breadcrumbs. You could do a mixture of the two types.
- Cornflake Crumbs: Gluten-free and adds a crunchier texture. Be sure to crush them up.
- Almond Flour: A low-carb, gluten-free option that adds a nutty flavor.
- Sauces:
- Basil Pesto: A very nice summer sauce, especially if you're garden is overflowing with big basil leaves!
- Tzatziki: Offers a cool, creamy contrast to the grilled chicken.
- BBQ Sauce: A fun summer dipping sauce, especially if you grilled the skewers.
- Marinades:
- Teriyaki Marinade: Give the dish an Asian flair with soy sauce, ginger, and garlic.
- Cajun Seasoning: Add some spice with a Cajun-inspired marinade.
- Lemon and Herb: Use fresh lemon juice, rosemary, and thyme for a Mediterranean take.
Substitutions
- For Gluten-Free:
- Use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular breadcrumbs to coat the chicken.
- For Dairy-Free:
- Skip the Parmesan in the breading and use nutritional yeast for a cheesy flavor without dairy.
- Use dairy-free butter alternatives in sauces.
- For Vegetarians:
- Tofu or Paneer: Use firm tofu or paneer as a plant-based protein alternative, marinating and preparing in a similar fashion to chicken.
- For Healthier Options:
- Grill without Breading: Simply marinate the chicken and grill it without the breadcrumb coating for a lighter dish.
- Use Greek Yogurt in Marinades: To add some tanginess and a bit of extra moisture.
☑️ Lora's Tips for Italian chicken skewers:
- Marinate for Flavor: Allow the chicken to marinate in olive oil, garlic, and herbs for at least an hour, or overnight if possible, to deepen the flavors.
- Proper Skewering: If using wooden skewers, soak them in water for 30 minutes before threading the chicken. This prevents them from burning on the grill or in the oven.
- Even Pieces: Be sure to cut the chicken breasts into even pieces to make sure that they cook evenly and at the same rate on the grill.
- Season Generously: Don’t shy away from seasonings. You could season the chicken up even more by adding red pepper flakes, ground black pepper, and salt to the dipping sauce.
- Control the Heat: Grill the chicken over medium heat to avoid burning the breadcrumbs while still ensuring the chicken is cooked through.
- Rest the Meat: Let the chicken rest for a few minutes after grilling before serving. This helps the juices redistribute, making the chicken more tender and flavorful.
- Alternate Sauces: If you have the ingredients, prep a variety of sauces (lemon butter, garlic butter, herb butter) and serve them on the side so guests can choose according to their taste preferences.
- Check Internal Temperature: Be sure to check the chicken reaches with an internal thermometer and that the temperature is 165°F (74°C) for optimal safety and doneness.
- Serve Immediately: Chicken spiedini tastes best when served hot off the grill, ensuring the breadcrumbs are crispy and the chicken is succulent.
- Garnish for Impact: Add a final touch of freshly chopped herbs or a sprinkle of Parmesan cheese right before serving to enhance the visual appeal and add an extra layer of flavor.
❓ FAQ'S
What is chicken spiedini made of?
Chicken Spiedini is made of chicken skewers seasoned with olive oil, garlic, lemon juices, parsley, basil and other herbs and grilled over an open flame. The chicken is usually breaded before cooking.
What is spedini made of?
Spedini is an alternative spelling of spiedini, which is meat skewers in Italian cuisine. Spiedini can be made with beef, chicken or lamb, is marinated first and sometimes breaded, then cooked over an open flame.
Where did chicken spiedini come from?
Chicken spiedini originated in Italian cuisine and is a popular dish in Sicily. Chicken Spiedini originated in Italian cuisine, particularly from Sicily. The term "spiedini" refers to skewered meats, a common method in Italian cooking that involves grilling marinated pieces of meat. It's a very simple method of cooking that produces really flavorful results.
What is the difference between spiedini and braciole?
Spiedini is skewered and grilled meat, usually in small pieces. Braciola are slices of meat, rolled with stuffing or fillings (cheese, breadcrumbs and herbs) which are cooked with a sauce. The main difference is the way of preparation and presentation.
What is spiedini?
Spiedini is an Italian recipe made of skewered pieces of meat seasoned with olive oil, marinated, often breaded, then grilled or roasted. Its name comes from the Italian word “spiedare" which means "to skewer." This method of cooking highlights the flavor of marinade. They could be used as a small plate or as a starter. I’ve been to Sicilian markets where the locals dressed in black always buy portions of milky cheeses accompanied by strings of spiedini scattered with sesame.
Does the chicken have to be marinaded?
Yes, if you have even 15-30 minutes time to marinate the chicken, it will make a flavor difference. It does also make the chicken more tender. If you marinate overnight, use chicken broth in place of the wine.
How to cook chicken spiedini?
Marinate chicken pieces, thread onto skewers, coat with breadcrumbs if needed, and grill medium-high heat until cooked and browned, about a few minutes up and down.
Can you make chicken spiedini ahead of time?
Yes, you can prep the whole thing ahead of time. To make the night before, marinate the chicken in the morning. In the evening, remove the chicken cubes from the marinade, bread, and prep them on the skewers. Lay the chicken skewers flat on a large platter or baking sheet and cover with plastic wrap. Store in the refrigerator until the next day when you're ready to cook. Great for a party meal prep. You could even easily double the recipe.
Can you put wooden skewers in the oven?
Yes, but you need to soak wooden skewers before cooking with them for at least 30 minutes before heating them up, to prevent them from burning. Another idea is to wrap the ends of the skewers with foil paper. Take care of your fingers when holding the skewers while they're cooking, as they get very hot. Use something to protect your fingers to handle the hot skewers when flipping them.
How to make chicken spiedini?
Cut chicken breasts into cubes; marinate them with olive oil, lemon juice, minced garlic and herbs; thread onto skewers, roll in breadcrumbs and grill until cooked; serve with lemon wedges or a drizzle of olive oil.
How to reheat chicken spiedini?
Place chicken spiedini in a preheated oven at 350°F (175°C) for 10 minutes or until warm. Cover with foil.
How do I know if the chicken is cooked?
The best and safest way to tell when chicken is cooked is with a a digital internal thermometer and the internal cooked temperature is 165° F (75° Celsius). In case you don't have a thermometer, cut through the thickest part, if there is no pinkness to the meat, it is properly cooked.
How to make chicken spiedini in the oven?
Preheat the oven to 400°F (200°C); prepare spiedini as usual; with marinated and breaded chicken pieces threaded on skewers; place on a baking sheet with parchment paper; bake for 15-20 minutes turning halfway through until golden and cooked.
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📖 Recipe
Chicken Spiedini
Equipment
Ingredients
Chicken
- 2 lbs. boneless skinless chicken breast - cut into 1 inch to 1 ½ inch pieces
- 6 garlic cloves - kept whole and slightly crushed depends how small or large they are, and how much you like garlic. I used smaller sized cloves.
- 2 teaspoons lemon zest
- ¼ cup extra virgin olive oil
- 1-2 Tablespoons water
- ¼ cup white wine
- 1 teaspoon sea salt
- 1 cup breadcrumbs use Italian if you have them on hand
- baking spray I used olive oil spray
Lemon butter dipping sauce
- 4 Tablespoons unsalted butter
- 4 Tablespoons extra-virgin olive oil
- 2 Tablespoons freshly squeezed lemon juice
- 1 Tablespoon Italian parsley - the leaves finely chopped
- 1 teaspoon sea salt
- red pepper flakes to taste
Instructions
Prep and marinate chicken:
- Cut chicken breast into 1-inch cubes and add to large zipped lock bag or a large bowl.
- Add the garlic, lemon zest, oil, water, wine, and salt into the large zipped lock plastic bag with the chicken. Seal the bag tightly, removing all the air. Marinate in the refrigerator for 12 hours (up to 24 hours). If you are marinating for 24 hours, do not add the wine, add vegetable or chicken broth instead. You could also add the chicken to a large bowl with the marinade ingredients and wrap tightly with plastic wrap.
Assemble and Cook:
- Preheat the oven to 400°. If you are using wooden skewers, soak them in water for 15-20 minutes to prevent them from burning. Line a large rimmed baking sheet with foil or parchment paper, sprayed with olive oil cooking spray (or brush some olive oil on the foil).
- Prep a large plate or platter with bread crumbs. Line another plate with paper towels.
- Remove the chicken from the marinade one by one and add to the bread crumbs. I put the chicken in a bowl, as it was easier to access the pieces one by one. You could use a fork or tongs to grab the chicken and dip in the breadcrumbs.
- Coat chicken pieces in the bread crumbs, coating on all sides. If some of the coating falls off, pat and turn in more breadcrumbs and place the chicken pieces on the paper towel lined plate.
- Place 4-6 chicken pieces on each skewer, one on top of the other so that they are touching. Should yield 7-10 skewers, depending on how many you put on each skewer.
- Line up the skewers on the prepped baking sheet and spray them with cooking spray.
- Bake at 400 degrees for 15 minutes. Carefully turn the skewers over and cook another 10 minutes. The skewers will be very hot, so protect your fingers when turning them.
- Check the internal temperature. The skewers are ready when they are 165° internal temps and are light golden brown.
- While the chicken cooks, prep the quick lemon butter sauce.
Lemon Butter Sauce:
- In a small saucepan on medium heat, melt the butter. Add in the olive oil and salt.
- Remove pan from the heat and add in the lemon juice, chopped fresh parsley and red pepper flakes (if you like it spicy). Taste and add any additional seasoning you like.
Serve and enjoy!
- Serve 1-2 skewers per person. You can remove the chicken from the skewers and add to a bowl. Or serve with the skewers. Drizzle the lemon butter sauce on top or serve on the side. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Cut chicken into big enough chunks. Make sure they're not tiny pieces. That way they won't dry up as they're cooking.
- If you're marinating overnight, leave out the wine, and substitute with broth (chicken or vegetable).
- If you're oven baking, be sure to heat the oven to the correct temperature.
- If you're frying in a skillet, be sure to have the oil hot and it should sizzle when you add the chicken to the pan.
- Add more oil while you're pan frying, if it's necessary. Keep an eye on the heat, lowering or raising, if it's necessary, so the chicken will cook the right way.
- No matter which cooking method you choose, do not crowd on baking sheet or skillet, so the chicken will cook evenly.
- Make sure to cook the chicken to minimum internal temperature of 165 °F (74 °C).
Jules says
This is just the way I remember having them as a kid! Great recipe!! Very delicious. I didn't marinade for more than 30 minutes and it's very flavorful.