Chicken Spiedini

Name: Chicken Spiedini
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 lb Chicken breast or chicken tenders (boneless, skinless, cut into 2 inch pieces); ¾ cup Italian breadcrumbs; ⅓ cup Pecorino Romano cheese (grated, can use Parmesan cheese); ¼ cup White wine; ¼ cup Olive oil; 4 cloves Garlic (minced); 2 tbsp Italian parsley (fresh, chopped); 1 tbsp Lemon juice; 2 tsp Lemon zest; 1 tsp Salt (Kosher); ¼ tsp Black pepper; ½ tsp Red pepper flakes (optional)

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Chicken Spiedini is Italy’s version of chicken kabobs, but better! Bite-sized pieces of chicken are soaked in an Italian marinade, breaded, and threaded onto skewers before being grilled for a few minutes. The result is perfectly charred, tangy chicken bites that the entire family will love!

Chicken spiedini on skewers placed on an oval pewter dish with lemons and herbs.

Table of Contents

Crispy chicken spiedini can be served as part of a delicious meal or even as an Italian appetizer. Want to make a delicious Sicilian-inspired meal? Serve them with Sicilian-style Stuffed Artichokes as we do all summer long!

In fact, my most requested appetizers for summer cookouts are these chicken speidini and my grilled Lemon Garlic Shrimp! It just wouldn’t be a party without them!

What is Chicken Spiedini

Spiedini is an Italian word meaning “little swords”. Spiedini are basically fancy Italian meat kabobs that are cooked over a spit or fire.

They can be made with almost any cut of meat. A popular way to make chicken spiedini is to marinate it, bread it, and skewer it. Beef spiedini is often made with thin slices of meat that are rolled around a savory filling, breaded, and then skewered. As with many Italian recipes, each area of the country puts its own spin on a dish.

Why You’ll Love This Recipe

This juicy chicken spiedini recipe is full of flavor, quick to make, and incredibly easy. I often use boneless chicken breasts or tenders—just like I do in my Garlic Parmesan Chicken Pasta—and both work beautifully.

What I love about this recipe is that, like my Grilled Lollipop Lamb Chops, you can prep the spiedini ahead of time, and then they take literally a few minutes to cook. Marinate the chicken for 30 minutes or up to 4 hours. It is up to you and how much time you have. You can even leave them in the marinade overnight if you like.

I love the char you get on the breading from cooking them on the grill (and no cleanup). But you can get the same result by using a grill pan or putting them under the broiler.

When they are done, serve them with lemon wedges and watch them disappear!

3 skewers with bite size pieces of breaded chicken on a pewter tray with lemons and parsley.

Ingredients

Boneless skinless chicken breasts or Tenders: Patted dry with a paper towel and cut into 2-inch pieces. Boneless skinless chicken thighs are also a good choice.
White wine: You can use any wine you enjoy drinking. I like to use Pinot Grigio or Sauvignon Blanc in this recipe.
Olive Oil: Just regular olive oil works well. There’s no need to use extra-virgin olive oil for a marinade.
Fresh Garlic: Minced or finely diced garlic cloves. I suggest using fresh garlic in this marinade for the best results. Pre-minced garlic may save you some time, but it does not have the freshest flavor.
Chopped Fresh Italian Parsley: You can add other herbs such as thyme, basil, or mint if you have them.
Lemon juice and zest: A little lemon adds a bright flavor to the marinade.
Red Pepper Flakes: Depending on who I’m making this for, I may leave out the red pepper flakes. If you like a little spice, I highly recommend adding them. The spice is fantastic in this dish.
Italian Breadcrumbs: If you don’t have pre-seasoned breadcrumbs, you can use plain breadcrumbs and add a couple of teaspoons of Italian seasoning to them.
Grated Pecorino Romano Cheese: You can also substitute Parmesan cheese or use a blend of the two cheeses.

How to Make Marinated Chicken Spiedini

Small pieces of chicken are in a lemon marinade for chicken spieidini.

Step 1:In a large bowl combine the white wine, olive oil, garlic, parsley, lemon zest and juice and red pepper flakes if you are using them. Whisk until all the ingredients are well blended. Toss the chicken cubes in the marinade, cover and refrigerate until you are ready to cook them.

Small pieces of breadded chicken in a white bowl filled with bread crumbs.

Step 2: In a large bowl, combine the white wine, olive oil, garlic, parsley, lemon zest and juice, and red pepper flakes, if using. Whisk until all the ingredients are well blended. Toss the chicken cubes in the marinade, cover them, and refrigerate until you’re ready to cook.

Small pieces of breaded chicken spiedini on skewers.

Step 3: Thread 4-5 chicken pieces on a wooden or metal skewer and repeat with the remaining chicken. Drizzle a little olive oil over the chicken, or spray it with cooking spray.

Step 4: Place the chicken skewers directly on the grates of a preheated grill set to medium-high heat. Cook the chicken skewers 8-10 minutes, or until they are golden brown on all sides and the internal temperature of the chicken is 165 degrees F.

Chicken spiedini on a mettal tray with herbs and lemons.

Step 5: Remove the skewers from the grill and serve them immediately.

Cooking Tips

If you have the time, let the chicken marinate for at least 2 hours. Giving the chicken a good soak will allow it to really absorb all those wonderful Italian flavors.
You can prepare the chicken skewers completely a day in advance of when you plan to cook them. Put a rack in a rimmed pan and lay the chicken skewers on it, then wrap them in plastic wrap and refrigerate.
If you want extra-crispy chicken, add panko breadcrumbs to your breadcrumb mixture.
I like to use metal skewers, but if you’re using wooden skewers, you’ll need to soak them in water for 30 minutes before cooking to prevent them from burning.
Lightly oil or spray the grill grates with a non-stick cooking spray before heating your grill. This will keep the breadcrumb coating from sticking and coming off the spiedini.
Leave some space between the chicken skewers while cooking so that they cook evenly.

Chicken spiedini on a decorative metal tray with lemons and herbs.

What to Serve with Chicken Spiedini Skewers

The best thing about chicken spiedini is that they are tender, juicy, and delicious all on their own. My favorite way to serve this grilled chicken recipe is simply with a squeeze of lemon, but you can also serve it with an amogio sauce or a simple garlic butter sauce. If you have a favorite sauce for chicken, feel free to use it! It is all good!

Chicken Spiedini makes a wonderful main course for a summertime meal. Serve them with Parmesan Potatoes, Grilled Eggplant, or a Watermelon Tomato Salad. It is perfect with a side of pasta, too. Try them with my easy and delicious Penne Pomodoro or Paccheri Amatriciana.

Storing Leftovers

Store leftover chicken spiedini in an airtight container and refrigerate for up to 3-4 days. You can reheat them in the microwave, but if you want them to taste as good the second day, I recommend using the oven and heating them until they are just warmed through.

Chicken Spiedini FAQs

What goes with Chicken Spiedini for dinner?

Chicken spiedini are easy to pair with sides when planning to serve them for dinner. They are delicious with salads such as Italian Green Bean Salad, Italian Seafood Pasta Salad or a Tomato and Cucimber Salad. You can also serve them with Roasted Potatoes and Broccoli or Roasted Sweet Potatoes with rosemary.

Can you cook Chicken Spiedini in the oven?

Yes you can. To cook the spiedini in the oven, set the oven to broil and place the chicken skewers on a pan fitted with a rack. Broil them for 3-4 minutes, then turn them over and broil for another 3-4 minutes.

What are the origins of Spiedini?

Spiedini is a southern Italian dish consisting of skewered meat that is cooked over an open flame or a grill. It is most notably a dish from the Abbruzza region of Italy. Italian immigrants brought thier recipes over from Italy and popularized their versions in different regions of the US.

What is the best meat for Spiedini?

In Italy the most common meat for spiedini is lamb or beef. Beef is usually cut into thin slices, stuffed and rolled, then covered in bread crumbs and cooked on skewers. Lamb is normally cubbed and marinated before being skewered and grilled. Many Italian families also use chicken to make spiedini.