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Chicken Spiedini Recipe

Chicken Spiedini are Italy’s version of chicken kabobs, but better!  Bite size pieces of chicken are soaked in an Italian marinade, breaded, and threaded on skewers before spending a few minutes on a hot grill.   The result is perfectly charred tangy chicken bites that the entire family will love!

Skewered breaded chicken pieces that have been grilled to golden brown with parsley and lemons on a metal tray.

Crispy chicken spiedini can be served as part of a delicious meal or even as an Italian appetizer.  This juicy chicken recipe is not only very flavorful, but it is easy to make and cooks up quickly.   I make this with either boneless chicken breast or chicken tenders.  Either way they are amazing! Another recipe that can be made with either chicken tenders or breast meat is my delicious Garlic Parmesan Chicken Pasta.

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

I love the char you get on the breading from cooking them on the grill (and no clean up).  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! 

What is Chicken Spiedini

Spiedini is an Italian word meaning “little swords”.  As with many Italian recipes, each area of the country will put their own spin on a dish.   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.  Beef spiedini is often made with thin slices of meat that are rolled around a savory filling, breaded and then skewered.  A popular way to make chicken spiedini is to marinate it, bread it and skewer it. 

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

Ingredients you need for this easy recipe.

  • 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.  No need to use extra virgin olive oil for a marinade.
  • Garlic:  Minced or finely diced garlic cloves.
  • 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 gives the marinade a bright flavor.
  • Red Pepper Flakes: Depending on who I am making this for, I may leave the red pepper flakes out.  If you like a little spice, I highly recommend adding them.  The spice is fantastic in this dish.
  • Salt and Black Pepper
  • Italian Breadcrumbs:  If you don’t have pre-seasoned breadcrumbs, you can use plain breadcrumbs and add a couple teaspoons of Italian seasoning to them.
  • Grated Pecorino Romano Cheese: You can also substitute parmesan cheese or use a blend of the two cheeses.  
4 photos of marinated chicken cubes, breaded chicken cubes, skewered chicken cubes and grilled chicken cubes.

How to Make Marinated Chicken Spiedini

  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.   
  2. Combine the seasoned breadcrumbs and grated cheese in a shallow dish.  Working with a few pieces of chicken at a time, add them to the breadcrumb mixture and turn them to coat them evenly on all sides. 
  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 a little cooking spray.
  4. Lay the chicken skewers directly on the grates of a grill that has been pre-heated to medium-high heat.  Cook the chicken skewers undisturbed for 4-5 minutes, or until they are golden brown, turn them over and continue to cook for another 4 minutes. The internal temperature of the chicken should be 165 degreesF. Remove the skewers from the grill and serve them immediately.

 Cooking tips for best results

  • If you have the time let the chicken marinade for 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 ahead of when you are going to cook them.  Put a rack in a rimmed pan and lay the chicken skewers on it, then warp them in plastic wrap and refrigerate.
  • If you want extra crispy chicken, add some panko breadcrumbs to your bread crumb mixture.  
  • I like to use metal skewers, but if you are using wooden skewers, you will need to soak them in water for 30 minutes before cooking so they don’t burn.
  • 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 the chicken cooks evenly.
  • 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 and turn them over for another 3-4 minutes.  
A pewter tray with breaded chicken kabobs, lemons and parsley.

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, go ahead and use that!  It is all good!

 Chicken Spiedini make a wonderful main course for a summertime meal.  Serve them with Parmesan PotatoesGrilled Eggplant or Italian Green Bean 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 place it in the refrigerator 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.  

I love to get your feedback so if you tried this Chicken Spiedini recipe or any other recipes on this website, please leave me a comment below.  I hope you enjoy our recipes and look forward to hearing from you!

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

Chicken Spiedini

Chicken Spiedini are tender pieces of marinated and breaded chicken that are skewered and grilled to crispy perfection! They are incredibly easy to make. Serve them as an appetizer or your main course.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Marinade 30 minutes
Total Time 55 minutes
Course Appetizer, dinner, Main Course, Snack
Cuisine Italian
Servings 4 servings
Calories 387 kcal

Equipment

  • 4 Skewers metal or wooden

Ingredients
  

  • 1 lb Chicken breast or chicken tenders boneless, skinless, cut into 2 inch pieces
  • ¾ cup Italian breadcrumbs
  • cup Pecorino Romano cheese grated, can use Parmesan cheese

Marinade

  • 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

Instructions
 

  • Combine all of the marinade ingredients in a large bowl and whisk until well blended. Add the cubed chicken and toss to coat completely. Cover and refrigerate for 30 minutes and up to 24 hours.
  • Lightly oil the grates of the grill and Preheat it to medium high.
  • In a shallow dish or bowl, whisk the breadcrumbs and Pecorino Romano cheese. Working with a few pieces of chicken at a time, coat them in the breadcrumb mixture on all sides and thread 4-5 pieces of chicken on each skewer.
  • Lay the chicken skewers directly on the hot grill and close the cover. Cook 4-5 minutes on each side. The chicken is done when it is golden brown and the internal temperature reaches 165℉.

Notes

Cooking tips for best results

  • If you have the time let the chicken marinade for 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 ahead of when you are going to cook them.  Put a rack in a rimmed pan and lay the chicken skewers on it, then warp them in plastic wrap and refrigerate.
  • If you want extra crispy chicken, add some panko breadcrumbs to your bread crumb mixture.  
  • I like to use metal skewers, but if you are using wooden skewers, you will need to soak them in water for 30 minutes before cooking so they don’t burn.
  • 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 the chicken cooks evenly.
  • 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 and turn them over for another 3-4 minutes.  

Nutrition

Serving: 4servingsCalories: 387kcalCarbohydrates: 18gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 81mgSodium: 1120mgPotassium: 525mgFiber: 1gSugar: 2gVitamin A: 356IUVitamin C: 8mgCalcium: 148mgIron: 2mg
Keyword chicken skewers, breadcrumb coating, grilled, oven baked, Italian marinade
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