Chicken Spiedini with Lemon Garlic Butter Sauce
Updated May 21, 2025, Published Jun 12, 2024
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Chicken spiedini with lemon butter sauce are tender chicken skewers marinated in a lemony blend, coated with a rustic Italian breadcrumb and Parmigiano mixture, and finished with a zesty lemon butter sauce. Adults and children will request this recipe time and time again!
Serve these chicken skewers with this caprese pasta salad and easy strawberry crumble to make a flavorful and memorable summer meal!
Why You’ll Love This Family Favorite!
This grilled chicken spiedini with lemon butter sauce recipe shows off the essence of Italian cooking: simple ingredients leading to rich flavors. Here’s why you’ll love it:
- Crispy Perfection: The crispy breadcrumb and Parmigiano coating adds a delightful crunch that contrasts beautifully with the tender, grilled chicken. This combination of textures makes the chicken bites satisfying.
- Flavorful Combination: The blend of bright lemon, aromatic garlic, and robust Italian herbs creates a marinade that infuses the chicken with deep, layered flavors. This ensures each bite is juicy and savory.
Made With AmorE,
Ingredients
These simple ingredients come together to create a dish that’s rich in flavors and textures, celebrating the essence of rustic Italian cuisine.
- Chicken Breasts: Lean and versatile, chicken breasts are the ideal choice for skewers due to their firm texture, which holds up well to grilling.
- Lemon: Adds a bright, citrusy zest and tang, vital for marinating the chicken and flavoring the sauce.
- Italian Breadcrumbs: These help to form a crust on the chicken when grilled, adding texture and a slightly toasted flavor.
- Parmigiano Cheese: Adds a nutty, salty depth to the breading, elevating the umami in the dish.
See recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Different Meat: Turkey breasts, chicken thighs, or pork tenderloin can be used as a substitute for chicken breasts. Ty my grilled chicken thighs!
- Non-Alcoholic: Chicken or vegetable broth provides a non-alcoholic alternative with a depth of flavor. For acidity, a bit of white wine vinegar diluted with water can work, too.
- Breadcrumbs: Panko breadcrumbs or homemade breadcrumbs can be used. For a gluten-free option, almond flour or gluten-free breadcrumbs are excellent choices.
- Cheese: Asiago or Grana Padano, or pecorino work well.
- Herbs: Incorporate a variety of herbs such as thyme, basil, or oregano into the marinade or breading for a different herbal profile.
- Pesto Drizzle: Instead of lemon butter sauce, use a homemade or store-bought pesto (like this pesto genovese or this unique pistachio pesto) for a fresh, nutty finish.
How to Make Chicken Spiedini
Despite its gourmet appearance and taste, this recipe is surprisingly straightforward. The marinating does most of the flavor work, and the grilling is quick and simple, making it an excellent choice for a delicious meal. See the recipe card for more.
- Whisk the marinade ingredients until they are well combined. (image 1)
- Let the chicken marinate for at least 2 hours, or up to overnight. Drain the chicken well. (image 2)
- Combine the breadcrumbs, grated cheese, and spices in a bowl until blended. (image 3)
- Dredge the chicken pieces in the breadcrumb mixture so they are thoroughly coated. (image 4)
- Thread the coated chicken pieces onto metal or soaked wooden skewers. (image 5)
- Grill the skewers over medium-high heat for 10-12 minutes, turning occasionally, until the meat is browned and cooked through. It should have a temperature of 165°F (74°C) inside. (image 6)
- To make the lemon butter sauce, combine all the sauce ingredients in a small pan. Simmer for 5 minutes, or until the mixture is slightly reduced. (image 7)
- Place the grilled chicken spiedini on a large platter and drizzle generously with the lemon butter sauce. Enjoy right away! (image 8)
Recipe FAQ’s
Spiedini means skewers in Italian, so this dish is simply chicken cooked on skewers. They look similar to a Middle Eastern kebab, but are packed with amazing Italian flavors.
Spiedini, also called arrosticini, originated in the east central Abruzzo region of Italy. In the 1920s, Italian immigrants to New York brought them to the US, and they became also known as spiedie. These meat skewers are now extremely popular in the south central part of New York state, and are celebrated annually in the Spiedie Fest and Balloon Rally in Binghamton, New York.
Yes! You can marinate the chicken cubes overnight in the refrigerator, which can actually enhance the flavor. The breading can also be prepared ahead of time and stored in an airtight container until you’re ready to use it.
Yes, you can easily adapt this recipe for the oven. Arrange the breaded chicken pieces on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through until they are golden brown and cooked through.
Refrigerate: Place the chicken in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Store in the refrigerator. Best if consumed within 3 days.
Freezing: For longer storage, freeze the chicken spiedini in airtight containers or heavy-duty freezer bags. Be sure to label the containers with the date. 2-3 months. Top any leftovers over a simple salad and lunch is ready for the next day.
Serving Chicken Spiedini
Round out your meal with colorful side dishes like this angel hair pasta with garlic and herbs, Greek orzo salad with feta, or this summer panzanella salad! Or enjoy a buttery slice of sweet homemade cornbread for a fun twist. These chicken skewers are also delightful with a slice of fresh peach pie or a serving of this strawberry rhubarb biscuit cobbler for dessert!
My Pro Tips
Expert Tips
- The wine is optional, but enhances flavor. If you’d like a non-alcoholic option, use chicken broth or a mixture of white wine vinegar diluted with water as a substitute.
- Check for Doneness: Chicken is safe to eat when the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness to prevent overcooking, which can dry out the chicken.
- Let It Rest: Allow the chicken to rest for a few minutes after grilling before serving. This helps the juices redistribute throughout the meat, making it moist and flavorful.
- Oven Method: Arrange the breaded chicken pieces on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through until they are golden brown and cooked through.
More Italian Chicken Recipes You’ll Love
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Chicken Spiedini Recipe
Ingredients
For the Chicken and Marinade
- ½ cup extra virgin olive oil
- ½ cup dry white wine such as Sauvignon Blanc, or chicken broth
- 2 tablespoons freshly squeezed lemon juice, from 1 lemon
- 3 cloves garlic, sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds chicken breasts, cut into 1-inch cubes
For the Breading
- 1 cup Italian breadcrumbs, unseasoned
- ½ cup freshly grated Parmigiano-Reggiano cheese, or Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup fresh parsley, minced
For the Lemon Butter Sauce
- ½ cup salted butter
- ½ fresh lemon, zest and juice
- 1 clove garlic, minced
- ½ teaspoon salt
- 1 teaspoon fresh rosemary, chopped
- ¼ teaspoon red pepper flakes
Instructions
- Marinate the Chicken: Whisk the olive oil, white wine, lemon juice, sliced garlic, salt, and pepper in a large bowl until combined. Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor. If you are using wooden skewers, soak them in water while the chicken marinates.
- Prepare the Breading: Combine the breadcrumbs, grated Parmigiano, salt, pepper, and minced parsley in large bowl. After marinating, drain the chicken and discard the marinade. Dredge each piece of chicken in the breadcrumb mixture until well-coated.
- Grill the Chicken: Preheat the grill to medium-high heat. Thread the breaded chicken cubes onto metal or the soaked wooden skewers. Place the chicken skewers on the hot grill for about 10-12 minutes, turning occasionally, until golden brown and cooked through. Chicken is cooked when the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Be careful not to overcook, or the chicken may be dried out.
- Make the Lemon Butter Sauce: Melt the butter in a small saucepan over medium heat. Add the lemon juice, lemon zest, minced garlic, salt, rosemary, and red pepper flakes and simmer for 5 minutes, or until the sauce is aromatic and slightly reduced.
- Serve: Arrange the grilled chicken spiedini on a platter. Drizzle generously with the warm lemon butter sauce. Garnish with extra minced parsley and lemon slices for an added touch of freshness. Enjoy immediately!
Notes
- The wine is optional, but enhances flavor. If you’d like a non-alcoholic option, use chicken broth as a substitute.
- Check for Doneness: Chicken is safe to eat when the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness to prevent overcooking, which can dry out the chicken.
- Let It Rest: Allow the chicken to rest for a few minutes after grilling before serving. This helps the juices redistribute throughout the meat, making it moist and flavorful.
- Oven Method: Arrange the breaded chicken pieces on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through until they are golden brown and cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We used this recipe for our 4th of July grilling. It was absolutely amazing! Such a fresh and great way to change up your typical July 4th BBQ. The compliments kept coming in as it was being consumed so this is definitely one we will put on repeat!
I made this for dinner last night, or my goodness, DELICIOUS!!! I am not a lemon flavor fan but I thought I’d try as I understand the need for acidity in food. The lemon was not overpowering, just the right amount of tang to bring the real flavors alive, garlic, cheese and super moist. I leave the grilling to hubby who struggles with chicken on the BBQ, so the answer for me was, a bit of time in my air fryer(i have a 10 in 1) then on to my indoor grill pan for the finish time and to achieve the grill marks on the chicken. It worked perfectly. The only down sides for me were, the amount of breading exceeds the amount used. That means it got wasted because well any trace of meat in breadcrumbs equals sick. If I thought ahead a bit, I should have used it for on top of some Fennel, which we had as a side. The other is there is only 2 of us and it made a lot of skewered chicken. reheating caused it to dry out a bit. So I will scale back on the chicken. But this is A KEEPER!!! WE LOVED IT!!!
Yay! I am so thrilled you loved the recipe so much! It is a favorite. Sorry about the leftover breadcrumb mixture. Sometimes there is a little bit left, but usually not a lot!