Chicken spiedini are juicy chicken skewers coated in Parmesan-herb breadcrumbs for an unexpected crunch! A zesty lemon marinade makes the chicken tender and flavorful, while a garlic Parmesan and parsley drizzle finishes the dish. It’s easy enough for a weeknight and equally great for a casual summer dinner party.
Marinated, then rolled in Parmesan-herb breadcrumbs, this chicken spiedini recipe delivers everything I love about summer grilling—big flavor, great texture, and just the right amount of smoky char—all with little effort.
While some chicken spiedini recipes lean on a finishing drizzle of garlic butter, I’ve replaced it with a garlic olive oil-infused Parmesan and parsley sauce. It packs just as much punch with far less saturated fat, and I think the flavor gives the same vibes as garlic bread. Grilling the skewers adds a layer of smoky depth, but you can also bake or air fry them!
I love serving these skewers on a warm spring or summer evening alongside a big salad or some grilled asparagus, and the leftovers are amazing on top of a Caesar Salad!
Table of Contents
What is Chicken Spiedini?
Spiedini, which means skewers, is an Italian-American interpretation of Italy’s version of meats cooked skewered on a spit over an open flame. In Abruzzo, where sheep browse green pastures, lamb or mutton skewers—known as arrosticini—are a beloved dish. But the chicken version has roots not in the Tuscan hillsides, but in Kansas City.
The original spiedini di pollo is the 1989 creation of Mike Garozzo at Garozzo’s restaurant. According to Kansas City Magazine, Garozzo was inspired by spiedie, sandwiches stuffed with grilled, skewered beef or veal, created by Italian immigrants in New York. He started using chicken in place of beef in an effort to lure health-conscious diners who avoid red meat.
The dish became popular, and other local establishments developed their own versions, cementing it as a regional favorite. Now, chicken spiedini appears on the menu at Italian restaurants all over the world.
What’s in Chicken Spiedini?
Chicken spiedini are big on flavor and surprisingly light. A quick marinade adds brightness, while a crisp breadcrumb coating and a punchy garlic-herb sauce bring texture and depth. Here’s a breakdown of everything you’ll need.
- Extra virgin olive oil is a key ingredient in this recipe, both for carrying flavor and adding crisp texture. It adds richness to the marinade, and tossing spoonfuls with the breadcrumbs helps the skewers brown.
- Lemon: Fresh lemon zest and juice brighten the marinade and help tenderize the chicken. A little lemon juice in the sauce sharpens all the flavors.
- Garlic adds savory dimension to both the marinade and the Garlic-Parmesan Sauce. Finely grating it and warming it slowly in olive oil infuses the sauce with rich, round garlic flavor.
- Italian seasoning—a blend of dried garlic, dried oregano, basil, and other herbs—adds a savory Mediterranean flavor base to both the marinade and the breadcrumbs. Use your favorite store-bought blend, or make your own.
- Red pepper flakes (optional): Just a pinch brings a gentle heat to the marinade. Skip it if you prefer things mild.
- Kosher salt and black pepper are essential for seasoning each layer, from the marinade to the breadcrumbs to the sauce.
- Chicken breasts: Boneless, skinless chicken works best for this chicken spiedini recipe. Cut them into uniform pieces so they cook evenly. I tested this recipe with breasts, but one can use thighs, too.
- Breadcrumbs create a crisp outer layer on the chicken, which helps protect even lean chicken breast from drying out on the grill. Italian-style or panko both work well. Feel free to make your own with stale bread, too! Follow the instructions in this delicious Chicken Parmesan recipe.
- Parmesan cheese: A little cheese adds big flavor! This is an instance where I would caution against using the containers of pre-shredded Parmesan because the pieces are too large to combine with the breadcrumbs and won’t adhere as well to the chicken. I recommend buying Parmesan in wedges and grating it using a zester so it blends smoothly into both the breadcrumbs and sauce.
- Fresh parsley gives the finishing sauce a pop of color and freshness. My preference for this recipe is flat-leaf parsley, but curly will work too.
How to Make Chicken Spiedini
Making chicken spiedini is a simple three-step process: marinate, coat, and cook. You can absolutely marinate the chicken for longer, a day ahead would be totally fine, but it still picks up great flavor with only 30 minutes. Here’s the full process, step by step.
- Marinate the Chicken. In a large bowl, combine 1/4 cup extra virgin olive oil, 1 tablespoon lemon zest, 3 tablespoons lemon juice, 3 minced garlic cloves, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes (if using), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Add 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1 1/2-inch cubes, and toss well to coat. Cover and refrigerate for at least 30 minutes or several hours.
- Mix the breadcrumbs. In a rimmed baking sheet, combine 1 cup breadcrumbs, 1 tablespoon olive oil, 1/4 cup (1/2-ounce) finely grated Parmesan cheese, 1 1/2 teaspoons Italian Seasoning, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon salt. Mix well and spread into an even layer.
- Make the Garlic-Parsley Sauce. While the chicken marinates, combine 1/4 cup extra virgin olive oil and 1 finely grated garlic clove in a small saucepan. Warm over medium heat until fragrant, but not browned, just until garlic begins to sizzle, about 3 minutes. Remove from heat and cool slightly, then stir in 1/4 cup chopped fresh parsley, 1 tablespoon lemon juice, 1/4 cup (1/2 ounce) finely grated Parmesan cheese, and a pinch of salt.
- Skewer and coat. Thread the marinated chicken onto 6 skewers. Roll each skewer in the breadcrumbs, gently pressing so they adhere to the chicken on all sides.
- Grill the Chicken. Preheat a gas or charcoal grill to medium heat, and set up the grates for direct-heat grilling. Oil the grates lightly to prevent sticking. Oil the grates lightly to prevent sticking. Grill the skewers, covered, turning regularly, until the breadcrumbs are deep golden brown and beginning to char, and the chicken is cooked through (internal temperature should register 165°F), about for 12 to 14 minutes. Remove from the grill and rest 5 to 10 minutes.
- Finish and serve. Drizzle the Garlic-Parsley sauce over the top of the skewers. Serve immediately with lemon wedges on the side.
How to Bake or Air-Fry Chicken Spiedini
Though cooking chicken spiedini on the grill gives them an undeniably great smoky flavor, you don’t need to have a grill to make them. I have made this recipe in my air fryer with equally delicious results. Definitely use an air fryer or a convection setting, if your air fryer has one. The circulation of hot air will help the breadcrumb coating brown on all sides.
To Bake Chicken Spiedini:
- Preheat the oven to 425°F, or 400°F on a convection bake setting, if available.
- Arrange the skewers on a parchment-lined baking sheet. Bake for 10 to 12 minutes, flipping halfway through, until breadcrumbs are golden brown and chicken is cooked through.
To Air Fry Chicken Spiedini:
- When skewering your chicken spiedini, be mindful of the size of your air fryer basket. It may be best to use several short bamboo skewers rather than a few long metal ones.
- Preheat the air fryer to 400°F. Arrange skewers in a single layer and cook for 12 to 15 minutes, flipping halfway, until breadcrumbs are deep golden brown and chicken is cooked through.
What to Serve with Chicken Spiedini
Chicken spiedini strikes a great balance of having big savory flavor without being heavy. I think they’re a great match for lemony grilled asparagus, which takes only a few minutes on the grill, or a big, crunchy Italian Chopped Salad with buttery Castelvetrano olives and crunchy fennel.
To serve these at a casual dinner party, I’d start the evening with a Limoncello Spritz and either Prosciutto and Melone or Blistered Tomato Bruschetta as apertivi, and then add a gorgeous green Pistachio Tiramisu for dessert.
How to Store and Reheat Chicken Spiedini
To store leftover chicken spiedini, allow the skewers to cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. The breadcrumb coating will soften in the fridge. Store the garlic-parsley sauce separately and let it come to room temperature before using.
My preferred way to reheat chicken spiedini is to rewarm them in a nonstick skillet over medium heat with a little olive oil until the breadcrumb coating has crisped back up and the chicken is warmed through. You can also re-warm them in a 350°F oven.
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Chicken Spiedini
Ingredients
For the Chicken:
- Extra virgin olive oil
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 3 garlic cloves, minced
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch cubes
- Lemon wedges, to serve
For the Breadcrumbs
- 1 cup plain breadcrumbs (either Italian-style or panko)
- 1 tablespoon extra virgin olive oil
- 1/4 cup finely grated Parmesan cheese (1/2 ounce)
- 1 1/2 teaspoons Italian Seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
For the Garlic-Parmesan Sauce:
- 1/4 cup extra virgin olive oil
- 1 large garlic clove, finely grated
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 cup finely grated Parmesan cheese (1/2 ounce)
- Pinch kosher salt
Instructions
- Marinate the chicken. In a large bowl, combine about 1/4 cup olive oil, lemon zest, lemon juice, garlic, Italian seasoning, red pepper flakes (if using), salt, and pepper. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes, or several hours.
- Mix the breadcrumbs. In a rimmed baking sheet combine breadcrumbs, olive oil, parmesan, Italian seasoning, black pepper, and salt. Mix well and spread into an even layer.
- Make the Garlic-Parmesan Sauce. While the chicken marinates, heat the olive oil and garlic in a small saucepan over medium heat until fragrant but not browned, just until garlic begins to sizzle, about 3 minutes. Remove from heat and cool slightly, then stir in the parsley, lemon juice, Parmesan cheese, and a pinch of salt.
- Skewer and coat. Thread the marinated chicken onto 6 skewers. Roll each skewer in the breadcrumbs, gently pressing so they adhere to the chicken on all sides.
- Grill the chicken spiedini. Preheat a gas or charcoal grill to medium heat, and set up the grates for direct-heat grilling. Oil the grates lightly to prevent sticking. Grill the skewers, covered, turning regularly, until the breadcrumbs are deep golden brown and beginning to char, and the chicken is cooked through (internal temperature should register 165°F), about for 12 to 14 minutes. Remove from grill and rest 5 to 10 minutes.
- Finish and serve. Drizzle the Garlic-Parmesan sauce over the top of the skewers. Serve immediately with lemon wedges on the side.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
- To Bake Chicken Spiedini: Preheat the oven to 425°F, or 400°F on a convection bake setting, if available. Arrange the skewers on a parchment-lined baking sheet. Bake for 10 to 12 minutes, flipping halfway through, until breadcrumbs are golden brown and chicken is cooked through.
- To Air Fry Chicken Spiedini: Preheat the air fryer to 400°F. Arrange skewers in a single layer and cook for 12 to 15 minutes, flipping halfway, until breadcrumbs are golden brown and chicken is cooked through.
- To Store Chicken Spiedini: Allow the skewers to cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. The breadcrumb coating will soften in the fridge. Store the sauce separately and let it come to room temperature before using.
- To Reheat Chicken Spiedini: My preferred way to reheat chicken spiedini is to rewarm them in a nonstick skillet over medium heat with a little olive oil until the breadcrumb coating has crisped back up and the chicken is warmed through. You can also re-warm them in a 350°F oven.
- Grill Tip: Some of the breadcrumb mixture will inevitably stick to the grill grates, and that’s totally fine! I leave the grill on, covered, while the chicken rests, then I turn it off and let it cool. This step chars any remaining breadcrumb mixture, and it can be easily brushed off once the grill has cooled down.
Nutrition
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Can you use a grill pan on stove for this?