Chicken Spiedini Recipe

5 from 11 votes

These Chicken Spiedini with Lemon Garlic Butter Sauce feature tender, marinated chicken skewers coated in a rustic Italian breadcrumb and Parmigiano mixture, then finished with a bright, zesty lemon butter sauce. Juicy, flavorful, and irresistibly crisp on the outside, this is a recipe both adults and kids will ask for again and again.

Prep Time15

Cook Time15

Marinate2

Total Time2 30

Course: Dinner, Main Course

Cuisine: Italian

Keyword: chicken spiedini, Italian chicken skewers

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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 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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