Chicken Spiedini is a classic Italian dish that is simple but packed with a lot of tasty flavor. It is tender and marinated chicken thighs on skewers then coated in breadcrumbs and grilled. This is probably the best Italian street food you will ever have.
This Chicken Spiedini recipe is close to my heart, and I love how easy I prepare it every time. It never fails to impress with its juicy chicken thighs and texture. The final thing is the smoky flavor that it gets from the grill.
Why Do We Prefer This Method?
I used to think marinating was just a fancy word for “letting meat sit in sauce,” but little did I know, I was so wrong. It’s like giving your chicken a spa day before the big show.
The first time I tried this, I just threw some breadcrumbs on and thought that was it. Big mistake. Now, I marinate the chicken enough so that it can soak up the garlicky, lemony flavor. This way, chicken gets so tender you can cut it with a spoon.
Then comes the fun part – putting it on the grill gives it a crispy outside while all the juice remains locked in. Plus, the smoky flavor is everyone’s favorite at home, and I am sure you will feel the same after trying it.
Also, this method is quick, saves me time when I want something in less time but also don’t want to compromise on flavor or texture. Trust me, give this a try and you will become a hero at your place!
Ingredients and Substitutions
As I say for each of my recipes, when making chicken spiedini, it’s all about using fresh, quality ingredients. Each item plays a crucial role in building layers of flavor that we expect from this Chicken Spiedini Recipe. Here are the key ingredients and what you should look for:
Chicken Thighs: I prefer using boneless, skinless chicken thighs because they’re juicier than chicken breasts and hold up well to grilling. Look for thighs that are pink and firm with no signs of discoloration. If you’re buying in bulk, make sure to trim any excess fat for a cleaner bite.
Breadcrumbs: I like using Italian-style breadcrumbs for that extra flavor from herbs and spices. If want to experiment, you can even make your own breadcrumbs by toasting leftover bread and pulsing it in a food processor.
Fresh Herbs: Parsley is my favorite herb for most recipes, and for this chicken spedini recipe as well. It gives a fresh and healthy touch to the marinade. Look for bright green, firm parsley without any wilting.
Fresh Garlic: Nothing beats the flavor of fresh garlic in the marinade. Go for firm bulbs with smooth skin. Mince garlic cloves to inject their fragrance into the chicken.
Lemon Juice & Zest: Like herbs and garlic, fresh lemons are a must here! The zest adds brightness to the marinade and the juice tenderizes the chicken. Choose lemons that are heavy for their size—this means they’re juicier.
Olive Oil: A good extra virgin olive oil is essential. It adds a smooth richness to the marinade and helps the breadcrumbs stick to the chicken during grilling. Most people ignore this and end up with no crunch layer when the chicken is grilled.
If you don’t have any of the above ingredients, don’t worry! I will tell you some good substitutions so you don’t sacrifice the flavor:
Chicken Breasts: If you prefer, you can use chicken breasts instead of thighs. Just keep an eye on the cooking time since they can dry out more quickly.
Panko: If you can’t find Italian-style breadcrumbs, panko is a great alternative. It’s lighter and will give the chicken a crispy coating.
Dried Herbs: While fresh herbs are ideal, dried herbs work when needed. Dried herbs are more concentrated, you should use half the amount in comparison to fresh herbs.
Lime Juice: No lemons? No problem! Lime juice works similarly to lemon, though it adds a slightly different flavor. It will still tenderize the chicken and bring brightness to the dish.
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How to Make Chicken Spiedini?
Here is a step by step guide, so you don’t miss any point and can por this recipe in your first try!
Step 1: Marinate the Chicken
Cut chicken thighs into bite-sized pieces—around 1-inch cubes. This will that each piece cooks properly.
In a bowl, combine the lemon zest, lemon juice, minced garlic, chopped parsley, a little olive oil, and a sprinkle of salt and pepper. Toss the chicken pieces in the marinade. Make sure each piece is well coated with the mixture.
Cover and refrigerate for at least 30 minutes—but if you have more time, a couple of hours will make it a lot better. I always spare more time for marination, it helps the flavor become a part of the chicken.
Step 2: Prepare the Skewers
While the chicken is marinating, soak your wooden skewers in water for at least 20 minutes. This helps prevent them from burning on the grill.
If you’re using metal skewers, you can rest or watch your next episode while the chicken marinates!
Step 3: Coat the Chicken
Once marinated, remove the chicken from the fridge. Thread the chicken pieces onto the skewers, leaving a little space between each piece to ensure even cooking.
Roll each skewer in Italian-style breadcrumbs, pressing lightly so the breadcrumbs stick to the chicken. This is how I make that crispy and golden crust!
Step 4: Grill the Spiedini
Preheat your grill to medium-high heat. If you don’t have a grill, a grill pan on the stove works as well. But, try to do it on a grill if you want the same taste as I do.
Place the skewers on the grill and cook for about 4-5 minutes per side, turning occasionally to get an even char. The chicken should be golden brown with some nice grill marks, and the internal temperature should reach 165°F.
Step 5: Rest and Serve
Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. This way, you are giving time for the juices to redistribute throughout the chicken. This is my secret to keep chicken spiedini moist.
Serve with a squeeze of fresh lemon juice and garnish with extra parsley for a bright finish.
Pro-Tips
- Leaving a little space between each piece of chicken on the skewer allows the heat to circulate and cook the chicken evenly. Plus, it helps the edges get that nice crispy char.
- Make sure your grill is hot before placing the skewers on it. A hot grill ensures that the chicken gets a good sear, locking in the juices without drying it out.
- To avoid overcooking, I always recommend using an instant-read meat thermometer. Chicken is perfectly cooked at 165°F, and this tool takes the guesswork out of grilling.
- Once you take the chicken off the grill, let it rest for a couple of minutes. This will keep it juicy and tender, as the juices settle back into the meat.
- If you already feel like a chef and want your own touch of creativity, add a dash of red pepper flakes to the marinade for a little heat, or swap out parsley for basil for a sweeter herb flavor.
What Are Other Ways of Cooking Chicken Spiedini?
While grilling is my favorite way to cook this chicken spiedini recipe because of the smoky flavor and crispy texture, you can use other methods if you are not a fan of grilled chicken:
Oven-Baked: You can bake the spiedini in a preheated oven at 400°F (200°C) for about 15-20 minutes. Flip the skewers halfway through to ensure even browning.
Stovetop: If you don’t have a grill or oven space, you can cook the chicken in a grill pan or regular skillet on the stovetop. Use medium-high heat, and cook for 4-5 minutes per side until the chicken is golden and fully cooked.
Air Fryer: For a quick and easy option, air fry the skewers at 375°F (190°C) for about 10-12 minutes, shaking the basket halfway through for even cooking.
Each method will give you tender, flavorful chicken, so choose the one that works best for you!
How to Serve Chicken Spiedini?
Chicken spiedini is incredibly versatile. You can serve it in different ways depending on the occasion. Personally, I love to serve it with a side of roasted vegetables—bell peppers, zucchini, or even cherry tomatoes. The slight sweetness from the roasted veggies pairs perfectly with the crispy, herb-coated chicken.
Another great option is to serve it over a bed of lightly dressed arugula or mixed greens with a drizzle of olive oil and a squeeze of lemon. This adds a refreshing bite that balances out the richness of the chicken. And don’t forget the lemon wedges on the side—this will bring your chicken to life.
If you’re making this for a heartier meal, serve it with garlic bread or a side of creamy polenta. The soft, buttery flavors of the polenta feel so good with this crispy chicken.
Reheating and Storage
Let’s be honest—chicken spiedini is best when it’s freshly grilled, with that crisp outer layer and juicy interior. But if you have leftovers, don’t worry! Here’s how to handle them:
Storage: Place the leftover chicken in an airtight container and refrigerate it. It will stay good for up to 2-3 days. I’d recommend keeping any sides or salads separate to avoid sogginess.
Reheating: The best way to reheat the chicken spiedini is in the oven. Preheat your oven to 350°F (175°C) and place the skewers on a baking sheet. Cover them loosely with foil to keep the moisture in, and heat for 10-12 minutes, or until warmed through. This method helps maintain the crispy texture without drying out the chicken.
Avoid Microwaving: While it’s tempting to use the microwave, it can make the chicken rubbery. If you’re in a rush, you can reheat it in a skillet over medium heat with a splash of olive oil to help crisp it back up.
Pro Tip: If you’re planning to reheat, drizzle a little olive oil or lemon juice over the chicken before storing it. This helps retain moisture and flavor when reheating.
Can I make chicken spiedini without a grill?
Absolutely! If you don’t have a grill, you can cook spiedini on a grill pan or even bake them in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through to get a nice, even color.
Can I marinate the chicken overnight?
Yes! In fact, marinating overnight allows the flavors to really penetrate the chicken, making it even juicier and more flavorful. Just be sure to cover the chicken and refrigerate it while marinating.
What can I use if I don’t have skewers?
If you don’t have skewers, you can simply grill or pan-sear the marinated chicken pieces without threading them onto skewers. The flavor will still be fantastic, though the presentation will not be the same!
Can I freeze the marinated chicken?
Yes, you can! If you want to prep ahead, freeze the marinated chicken (before adding breadcrumbs) in a sealed bag or container. Just thaw it in the fridge before grilling, then proceed with coating in breadcrumbs and cooking. I do this when I have busy days ahead and want to save time on cooking.
Chicken Spiedini Recipe
Equipment
- Skewers wooden or metal
- Grill or grill pan or oven
- Mixing bowls
- Baking sheet if using oven
- Tongs
- Measuring spoons
Ingredients
- 1.5 lbs boneless skinless chicken thighs cut into 1-inch cubes
- 2 tbsp extra virgin olive oil for marinade
- 3 cloves garlic minced
- 1 lemon zest and juice
- ¼ cup fresh parsley chopped
- 1 cup Italian-style breadcrumbs
- Salt and pepper to taste
- 2 tbsp olive oil for drizzling and grilling
Instructions
- In a bowl, mix the lemon juice, lemon zest, olive oil, minced garlic, and chopped parsley. Add salt and pepper to taste. Toss the chicken pieces in the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
- Soak the wooden skewers in water for at least 20 minutes to prevent burning. If using metal skewers, skip this step.
- Remove the chicken from the marinade. Thread the chicken onto the skewers, leaving some space between each piece. Roll each skewer in the breadcrumbs, pressing lightly to ensure the crumbs adhere well.
- Preheat the grill to medium-high heat. Drizzle the skewers with olive oil and place them on the grill. Cook for 4-5 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. Serve hot with a squeeze of lemon juice and garnish with additional parsley if desired.
Notes
- Chicken cooks quickly, so keep an eye on it to avoid overcooking.
- Use a meat thermometer to ensure your chicken is cooked perfectly to 165°F without drying out.
- Feel free to add extra seasonings like garlic powder, parmesan, or Italian herbs to the breadcrumbs for added flavor.
- You can bake the skewers in the oven at 400°F (200°C) for 15-20 minutes, flipping halfway through for even cooking.
