Chicken Spiedini

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These juicy, flavorful Chicken Spiedini are marinated, coated with breadcrumbs, and grilled until smoky and browned. While some recipes are finished with garlic butter, this one is finished with punchy Garlic-Parmesan Sauce with fresh parsley.

Prep Time15

Cook Time20

Marinating Time30

Total Time1 5

Course: Dinner, Entree, Entree/Poultry

Cuisine: American, Italian

Servings:

Author: Emily Teel

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

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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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