Why You’ll Love Chicken Spiedini Recipe
This Chicken Spiedini combines simple ingredients with plenty of flavor. Marinating the chicken in olive oil, lemon juice, garlic, and Dijon mustard helps keep the meat tender and juicy while adding a fresh, savory taste.
The combination of panko and Italian breadcrumbs creates a satisfying coating, while Parmesan cheese adds richness and a slightly salty finish. Grilling gives the skewers a lightly charred exterior without drying out the chicken.
It’s also a convenient recipe for entertaining because much of the preparation can be completed ahead of time. Marinate the chicken in advance, prepare the breadcrumb mixture, and assemble the skewers when you’re ready to grill.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken and Marinade
- 3–4 lbs boneless chicken thighs
- Salt and pepper, for seasoning
- 1/3 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
For the Breadcrumb Coating
- 3/4 cup panko breadcrumbs
- 3/4 cup Italian breadcrumbs
- 1/3 cup Parmesan cheese
- 1 tablespoon garlic powder
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
Directions
1. Prepare the Marinade
In a large bowl, whisk together the olive oil, fresh lemon juice, 1/2 teaspoon salt, minced garlic, and Dijon mustard until thoroughly combined.
2. Prepare and Marinate the Chicken
Season the boneless chicken thighs with salt and pepper. Cut the chicken into approximately 1-inch pieces so they cook evenly on the grill.
Add the chicken pieces to the prepared marinade and toss until everything is well coated. Cover the bowl and refrigerate for at least 1 hour.
3. Prepare the Breadcrumb Mixture
On a large plate or in a shallow dish, combine the panko breadcrumbs, Italian breadcrumbs, Parmesan cheese, garlic powder, chopped fresh parsley, and 1 teaspoon salt. Mix until evenly distributed.
4. Assemble the Chicken Spiedini
Remove the marinated chicken from the refrigerator. Thread the chicken pieces tightly onto skewers, keeping the pieces close together.
Roll or press each assembled skewer into the breadcrumb mixture, making sure the chicken is thoroughly coated on all sides.
5. Grill the Chicken
Preheat the grill to medium heat. Lightly coat the grill grates with cooking spray or oil as appropriate for your grill to help prevent sticking.
Place the chicken skewers on the grill. Cook for approximately 12–16 minutes, turning every 3–4 minutes so the chicken browns evenly.
The chicken is ready when the center reaches an internal temperature of 165°F (74°C).
6. Serve
Transfer the grilled Chicken Spiedini to a serving platter. Squeeze fresh lemon juice over the skewers just before serving and enjoy them while hot.
Servings and timing
This recipe makes approximately 8 servings.
- Prep and marinating time: About 1 hour 15 minutes
- Grilling time: 12–16 minutes
- Total time: About 1 hour 30 minutes
- Servings: 8
Variations
Chicken Breast Spiedini
Boneless, skinless chicken breasts can replace chicken thighs. Cut them into evenly sized pieces and watch the cooking time carefully, as breast meat can dry out more quickly.
Extra-Lemony Spiedini
Add a little finely grated lemon zest to the marinade and breadcrumb mixture for a stronger citrus flavor. Fresh lemon can also be served alongside the finished skewers.
Spicy Chicken Spiedini
Add crushed red pepper flakes or a small amount of cayenne pepper to the breadcrumb mixture for gentle heat.
Herb Variation
Try adding fresh basil, oregano, or rosemary to the parsley in the breadcrumb coating. These herbs complement the garlic, lemon, and Parmesan flavors particularly well.
Oven-Baked Spiedini
When grilling isn’t convenient, arrange the prepared skewers on a lined baking sheet and bake them in a hot oven until golden and the chicken reaches 165°F (74°C). Broiling briefly near the end can help develop additional color, but watch the breadcrumbs carefully to prevent burning.
Storage/Reheating
Allow leftover Chicken Spiedini to cool before transferring it to an airtight container. Refrigerate for up to 3–4 days.
For reheating, an oven or air fryer works particularly well because it helps restore some of the crispness of the breadcrumb coating. Heat the chicken just until warmed through to avoid drying it out.
A microwave can also be used for convenience, although the breadcrumb coating will become softer.
For easier storage, you can remove the chicken pieces from the skewers before placing them in the refrigerator. Keep leftover lemon wedges separate and add fresh lemon juice after reheating.
FAQs
1. What is Chicken Spiedini?
Chicken Spiedini is an Italian-inspired preparation of chicken pieces threaded onto skewers and cooked until tender. This version marinates chicken thighs in a lemon-garlic mixture before coating them with seasoned Parmesan breadcrumbs and grilling.
2. Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts work well, although they are leaner than thighs and can dry out faster. Cut them into uniform pieces and cook only until they reach 165°F (74°C).
3. How long should I marinate the chicken?
Marinate the chicken for at least 1 hour. This gives the lemon, garlic, olive oil, and Dijon mustard time to flavor the meat.
4. Can I prepare Chicken Spiedini ahead of time?
Yes. You can cut and marinate the chicken ahead of time and keep it refrigerated. For the best breadcrumb texture, coat and grill the skewers closer to serving time.
5. How do I know when Chicken Spiedini is cooked?
The most reliable method is using an instant-read meat thermometer. The thickest chicken pieces should reach an internal temperature of 165°F (74°C).
6. Why are my breadcrumbs falling off?
Press the breadcrumb mixture firmly against the marinated chicken rather than simply rolling the skewers through it. Handle the skewers gently when transferring them to and turning them on the grill.
7. Can I make Chicken Spiedini without a grill?
Yes. Chicken Spiedini can be prepared in the oven. Arrange the skewers on a baking sheet and cook until the coating is golden and the chicken reaches a safe internal temperature of 165°F (74°C).
8. What should I serve with Chicken Spiedini?
It pairs well with roasted potatoes, pasta, rice, grilled vegetables, a fresh green salad, garlic bread, or a simple tomato salad. Lemon wedges are an excellent addition at the table.
9. Should I soak wooden skewers before grilling?
Yes. If you’re using wooden or bamboo skewers, soaking them in water before grilling can help reduce scorching. Metal skewers can be used without soaking.
10. Can I freeze leftover Chicken Spiedini?
Yes. Cooked chicken can be frozen in a freezer-safe container. Keep in mind that the breadcrumb coating may lose some of its crispness after freezing and thawing. Reheating in an oven or air fryer will generally give the best texture.
Conclusion
Chicken Spiedini turns everyday chicken thighs into juicy, crispy, flavor-packed skewers with surprisingly little effort. The lemon-garlic marinade keeps the chicken tender, while panko, Italian breadcrumbs, Parmesan, and fresh parsley create a savory coating that becomes deliciously golden on the grill.
With about 1 hour and 30 minutes from start to finish, including marinating time, this recipe is equally suited to a family meal or a backyard gathering. Finish the hot skewers with a generous squeeze of fresh lemon and pair them with your favorite salad, vegetables, potatoes, or pasta for a satisfying meal.
Chicken Spiedini
Tender marinated chicken thighs coated in a savory Parmesan breadcrumb mixture and grilled until juicy and golden. A bright squeeze of lemon makes these Italian-style chicken skewers perfect for an easy dinner.
- Prep Time: 1 hour 14 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Low Salt
Ingredients
- 3–4 lbs boneless chicken thighs
- Salt and pepper, for seasoning
- 1/3 cup olive oil
- 3 tbsp fresh lemon juice, plus more for serving
- 1/2 tsp salt
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 3/4 cup panko breadcrumbs
- 3/4 cup Italian breadcrumbs
- 1/3 cup Parmesan cheese
- 1 tbsp garlic powder
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
Instructions
- Whisk together the olive oil, 3 tablespoons lemon juice, 1/2 teaspoon salt, minced garlic, and Dijon mustard until well combined.
- Season the chicken thighs with salt and pepper, then cut into 1-inch pieces. Toss the chicken with the marinade, cover, and refrigerate for at least 1 hour.
- Combine the panko breadcrumbs, Italian breadcrumbs, Parmesan cheese, garlic powder, parsley, and 1 teaspoon salt on a large plate.
- Thread the marinated chicken pieces tightly onto skewers. Dredge each skewer thoroughly in the breadcrumb mixture, pressing gently so the coating adheres.
- Preheat the grill to medium heat and coat the grates with cooking spray or oil to prevent sticking.
- Grill the chicken skewers, turning every 3-4 minutes, until golden and the chicken reaches an internal temperature of 165°F, about 12-16 minutes total.
- Transfer the chicken spiedini to a serving plate, squeeze fresh lemon juice over the top, and serve hot.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Pack the chicken pieces tightly together on the skewers to help keep them juicy while grilling.
- Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 165 mg
