Chicken Spiedini with Lemon Garlic Butter Sauce

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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!

chicken spiedini recipe on a platter with grilled lemons and herbs ready to serve with dipping sauce on the top and dripping off the sides.

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.

Recipe ingredients for chicken spiedini recipe.
Recipe ingredients for chicken spiedini recipe.
  • 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.

how to make chicken spiedini step-by-step: add the marinade to a bowl.
  1. Whisk the marinade ingredients until they are well combined. (image 1)
how to make chicken spiedini step-by-step: add the chicken and marinade.
  1. Let the chicken marinate for at least 2 hours, or up to overnight. Drain the chicken well. (image 2)
making breadcrumb topping in a bowl.
  1. Combine the breadcrumbs, grated cheese, and spices in a bowl until blended. (image 3)
how to make chicken spiedini step-by-step: cover the chicken in the breadcrumb topping.
  1. Dredge the chicken pieces in the breadcrumb mixture so they are thoroughly coated. (image 4)
how to make chicken spiedini step-by-step: all the chicken on metal skewers.
  1. Thread the coated chicken pieces onto metal or soaked wooden skewers. (image 5)
how to make chicken spiedini step-by-step: grill the chicken.
  1. 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)
how to make chicken spiedini step-by-step: make the dipping sauce.
  1. 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)
chicken spiedini recipe on a platter with grilled lemons and herbs ready to serve with dipping sauce on the top and dripping off the sides.
  1. 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

What is chicken spiedini?

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.

What is the origin of chicken spiedini?

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.

Can I prepare the chicken for spiedini ahead of time?

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.

Can I cook chicken spiedini in the oven?

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.

how do you store chicken spiedini?

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!

chicken spiedini recipe on a platter with grilled lemons and herbs ready to serve with dipping sauce on the side.

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.

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5 from 11 votes

Chicken Spiedini Recipe

Servings: 4 -6 servings
Prep: 15 minutes
Cook: 15 minutes
Marinate: 2 hours
Total: 2 hours 30 minutes
chicken spiedini recipe on a platter with grilled lemons and herbs ready to serve with dipping sauce on the top and dripping off the sides.
This grilled chicken spiedini with lemon butter sauce recipe celebrates the essence of Italian cooking: simple ingredients leading to rich flavors. Whether you're making this for a family dinner or a special gathering, this easy chicken appetizer or main dish is sure to impress. Buon appetito!

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

Serving: 1servingCalories: 905kcalCarbohydrates: 26gProtein: 58gFat: 61gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 215mgSodium: 1926mgPotassium: 1032mgFiber: 3gSugar: 3gVitamin A: 1296IUVitamin C: 25mgCalcium: 245mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @cucinabyelena or tag #cucinabyelena!

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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22 Comments

  1. 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!

  2. 5 stars
    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!!!

    1. 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!