Chicken Spiedini
Ingredients
Chicken
- 2 pounds chicken breasts or thighs or a mix cut into thin strips
- 4 cloves garlic
- Zest of 1 lemon
- juice 1 lemon
- 2 Tablespoons fresh herbs minced fresh thyme, parsley, oregano and rosemary
- 1 1/2 teaspoon Italian seasoning blend
- 1 teaspoon salt and pepper add chili flakes, optional
- 2 tablespoons olive oil
Coating
- 1 cup Panko breadcrumbs
- 1 cup Parmesan Cheese
- 2 Tablespoons parsley
- 2 teaspoons Italian seasoning
- 1 lemon zest
Garlic Butter
- 6 Tablespoons unsalted butter room temperature
- 2 cloves of garlic minced
- 1 lemon zested
- 2 tablespoons parsley
- 1/4 teaspoon salt and pepper or to taste
Instructions
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Soak The Skewers
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If using wooden skewers, soak them in water for at least 30 minutes to avoid any burning during cooking.
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Skip this step if you're using metal skewers.
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The chicken is cut into strips or cubes depending on your taste and placed in a bowl.
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Toss the chicken pieces with garlic, olive oil, herbs, lemon, seasoning and chili flakes.
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In a small bowl, mix breadcrumbs with Parmesan, herbs, seasoning and lemon zest.
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Coat The Chicken
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Take the chicken pieces, one piece at a time and toss it in the breadcrumbs mixture, pressing it well to stick on all sides.
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Thread the chicken pieces tightly but not compressed, so you fill the skewers without compressing the chicken.
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Repeat with the remaining chicken and arrange them on a baking sheet.
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Drizzle generously with olive oil on top. And choose which way to cook the chicken spiedini.
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Cook The Chicken
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Grilling
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Preheat an outdoor grill to medium high heat
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Cook the chicken, for 12-14 minutes total
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Turn occasionally
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Internal temperature: 165°F
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2.Broiling
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Preheat the oven to high broil
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Place the chicken on a baking sheet, 8 inches away from the heat element
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Turn halfway, broil for 6-8 minutes depending on the size of the chicken
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3.Baking
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Preheat the oven to 425°F
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Place the chicken on a baking tray and bake for 15–20 minutes until cooked through.
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Finish the tray under the broiler for 2 minutes for the final browning
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Air Frying (our FAVORITE)
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Preheat the air fryer to 400°F
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Arrange the chicken skewers in a single layer in the air fryer basket. Air fry for 10 minutes
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Flip and air fry for another 6-7 minutes until golden and cooked through.
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Garlic Butter Finish
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In a small bowl melt the butter, add to it the lemon zest, seasoning, minced garlic, herbs and mix well.
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Brush each skewer or drizzle generously with the melted garlic butter.
Recipe Video
Recipe Notes
Chicken Spiedini Pro Tips
- Soak wooden skewers 30 minutes before cooking. If you have metal skewers, skip this step.
- use chicken thighs or breasts depending on your taste and cut them into strips or cubes.
- Season the chicken well before coating them, use garlic, lemon and olive oil.
- Also season the panko for maximum flavor, make sure you add parmesan cheese as well.
- Press the breadcrumb coating well to coat the chicken before skewering.
- Do not overcrowd skewers, the chicken needs some space to cook.
- Make sure to drizzle the skewered chicken with generous amount of oil before cooking. This prevents sticking and achieves a great crisp.
- You can cook on the grill, oven, broil or air fryer. The air fryer was our favorite hands down.
- Rest 5 minutes after cooking to retain juices.
- Finish with the garlic butter to infuse the chicken with flavor and juiciness.
Chicken Spiedini Variations
- Chicken Spiedini Pasta: Serve the chicken over Spaghetti aglio e olio: Olive oil Pasta
- Chicken Spiedini with White Wine Sauce: Use a Citrus Beurre Blanc sauce
- Air Fryer Chicken Spiedini: Our ABSOLUTE favorite!
- Sicilian Style Spiedini with Bay Leaves: The chicken is skewered with fresh bay leaves in between offering a unique aroma.
- Pesto Chicken Spiedini: Drizzle with Basil Pesto
Why Is My Chicken Dry?
The chicken is dry if it was overcooked, especially if you used a very lean cut (breast only), of if you didn't allow it to rest. To avoid this, keep a meat thermometer and remove the chicken at 165 degrees F. Rest before serving.
Why Are Breadcrumbs Falling Off?
This happens if the chicken is too wet and the panko breadcrumbs were not pressed well in the first place. The breadcrumbs can also fall off if the skewers were overcrowded. Avoid these mistakes for a perfect crisp crust.
Why Isn’t It Browning?
Your chicken is not browning if you're cooking it on low heat, or if you haven't added enough oil to the coating. Also if you skip parmesan cheese in the breadcrumbs coating, you won't get as much browning as you see above.
Avoid these to have a golden brown coating, and to fix it instantly, place the skewers under the broiler for 2-3 minutes. Flip as needed to reach the desired color.
Why Is The Chicken Burning?
You can likewise burn the coating if you used very high heat, added to much cheese or sugar to the coating. Make sure to cook the chicken at the correct temperature, and if you're broiling, maintain a 6 inch distance from the broiler.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze cooked skewers up to 2 months in freezer bags.
- Reheat: Reheat in the oven at 350°F for 8-20 minutes until crisp, or Air fryer at 350°F for 4–6 minutes until crispy flipping halfway.
- Avoid microwave: It creates a soft crust.
What does spiedini mean?
It means “little skewers” in Italian.
Is chicken spiedini authentic Italian?
Skewered meats are traditional in Italy, but breadcrumb coated chicken spiedini is primarily Italian American.
How long do you grill chicken spiedini?
About 10–12 minutes depending on size.
What temperature should chicken spiedini be cooked to?
You need to cook until it reaches 165°F internal temperature.
Can you bake chicken spiedini instead of grilling?
Yes, at 425°F for 15–20 minutes.
Can I make it ahead?
Yes. Assemble skewers and refrigerate up to 24 hours before cooking.
What’s the best cut of chicken?
You can use both thighs for juiciness, breasts for leaner option. Any boneless skinless pieces of chicken works great, depending on your preference. Also mix and match if you like.