Chicken Spiedini Skewers

I can’t explain how delicious this recipe for Chicken Spiedini Skewers with homemade amogio sauce is. You’ve just got to make it!

Think crunchy and perfectly savory on the outside and juicy and tender in the middle. I love this summertime protein option served with a bright, tossed salad and a simple side of couscous or potato wedges.

These are the very best chicken spiedini ever! I like to double up the recipe and keep a batch frozen for those days when I need to reach for a ready-to-go protein from the freezer. 

Other chicken recipes you’ve got to try include my Pepperoncini Chicken Salad, this Spinach and Artichoke Chicken Salad and my Mexican Street Corn Salad. 

My Chicken Spiedini recipe will give you loads of big flavor with, honestly, minimal effort. I prepare it so that each bite is juicy, golden and packed with the perfect amount of garlic, herbs, lemon zest and Parmesan cheese. 

The crispy breadcrumb coating gives it a yummy crunch, so if you love good texture, this is for you! Whether you grill, bake or air fry it, this dish is quick to prepare, easy to customize, and perfect for everything from family dinners to casual entertaining. 

I’m into cozy, comfort food, so this chicken spiedini recipe is perfect for me!

Chicken Spiedini are Italian style chicken skewers that are made by coating bite sized pieces of chicken in a seasoned breadcrumb mixture and grilling, baking or air frying them until golden and crispy. 

“Spiedini” means “little skewers” in Italian.

Round up your ingredients beforehand so everything is ready to go:

• Boneless skinless chicken breasts: Mild, lean and tender. These are perfect for grilling. Cut the chicken into cubes for even cooking on the skewers.

• Breadcrumbs: Adds crunch and texture to the coating; Italian-style or plain both work.
• Italian seasoning: A classic blend of herbs like oregano, thyme and basil.
• Parsley: Adds a fresh, slightly peppery note that balances the richness of the breadcrumb mixture.
• Parmesan cheese: Finely grated for maximum melt and flavor. This gives it a salty, savory flavor.
• Lemon zest: Adding lemon brightens up the breadcrumb mix with fresh citrus flavor.
• Garlic: Minced and mixed into the coating. Don’t skip it, guys!
• Olive oil: Helps the coating stick and keeps the chicken moist during grilling. This is super important!
• Melted butter: I add this for richness and to help the coating turn golden and crispy.

Check out the recipe card below for the full ingredient and quantity list.

Here’s exactly what I do to prep and cook this yummy and easy Chicken Spiedini recipe.

Prep the chicken

Cut the chicken breasts into bite-sized cubes and season them with salt and pepper. Set them aside while you prepare the coating.

Make the breading mixture

In a shallow bowl or on a plate, mix together the breadcrumbs, grated parmesan cheese, chopped parsley, Italian seasoning, minced garlic and lemon zest.

Prepare the butter and oil mixture

Into another shallow dish, stir together the melted butter and olive oil. This will help the breadcrumbs stick to the chicken.

Coat the chicken

Dip each piece of chicken into the butter-oil mixture, then press it into the breadcrumb mixture to coat it evenly on all sides.

Assemble the chicken spiedini skewers

Thread the coated chicken pieces onto skewers. If you’re using wooden skewers, make sure to soak them in water for at least an hour beforehand to prevent burning on the grill.

Grill the spiedini

Preheat your grill to medium-high heat. Place the chicken skewers on the grill and cook them for about 5 minutes on each side or until the chicken is cooked through. 

Make the amogio sauce

In a small saucepan, combine the olive oil, butter, fresh lemon juice and zest, minced garlic, chopped shallot, parsley, basil and red pepper flakes. 

Heat over medium heat until the mixture begins to bubble, then reduce the heat and let it simmer for 5 minutes. Remove from the heat and season with salt and pepper.

Serve the chicken spiedini

Serve the grilled chicken spiedini skewers hot, with the warm Amogio sauce on the side for dipping.

To bake chicken spiedini, heat your oven to 400F (200C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. Once the chicken is coated and threaded onto skewers, arrange the skewers in a single layer on the prepared baking sheet. 

Bake them for 18 to 22 minutes, turning once halfway through, until the chicken is golden and cooked through. 

For extra crispiness, I like to broil the skewers for 1 to 2 minutes at the end. I just keep a close eye on them so they don’t burn.

To cook chicken spiedini in the air fryer, preheat your air fryer to 375F (190C). Lightly grease the air fryer basket or tray with oil or non-stick spray. 

Arrange the skewers in a single layer, making sure they don’t overlap. I like to work in batches so they come out crispy!

Air fry for 10 to 12 minutes, flipping the chicken halfway through, until it is cooked through and crispy on the outside.

You can easily customize chicken spiedini to suit ingredients you already have at home:

Use chicken thighs instead of chicken breasts: Especially if you’re new to making chicken spiedini. Plus, they are more forgiving on the grill and stay tender.

Swap breadcrumbs for panko: I love the extra CRUNCH I get from using panko breadcrumbs.

Try a different cheese: Go for Pecorino Romano or Asiago in place of Parmesan.

Add crushed pine nuts or chopped almonds: You can add these to the breadcrumb mixture for extra texture and flavor.

Make it spicy: For a spicier version, I add in some cayenne or chili flakes to the breadcrumb mix.

Swap the herbs: Go for whatever is fresh. Try oregano, thyme or chives instead of basil or parsley.Make it dairy free: Sometimes I’ll leave out the cheese and butter and use a dairy free butter alternative for the coating and sauce. When I was postpartum, I followed a dairy free diet and so I’d make this kind of adjustment.

You can prepare the chicken up to a day in advance. Cut, season, and coat the chicken, then thread it onto skewers. Place the prepared skewers in an airtight container or wrap them tightly with plastic wrap and refrigerate until you’re ready to grill, bake or air-fry. 

The Amogio sauce can also be made a day ahead and stored in the fridge. Just reheat it gently and slowly before serving it. 

Store any cooked chicken spiedini in an airtight container in the refrigerator for up to 3 days. Keep the Amogio sauce in a separate container to prevent the breadcrumb coating from getting soggy.

FREEZING CHICKEN SPIEDINI

You can freeze uncooked, coated chicken pieces (without the skewers) in a single layer on a baking sheet for about 2 months. I like to freeze them like this and then pop them into a freezer bag once frozen solid.

I’ll often serve my Chicken Spiedini with other fresh, light sides that have simple Italian flavors. It’s delicious paired with a crisp tossed salad, lemon vinaigrette, fluffy couscous, roasted or grilled vegetables or crispy potato wedges. 

The warm, tangy Amogio sauce makes a perfect dipping sauce that brings everything together. You could also try partnering it with a sandwich like this Burrata BLT with Basil Mayo.

Chicken Spiedini are pretty easy to make, but here are a few tips anyway:

Make sure to soak wooden skewers in water for at least an hour before grilling to prevent them from burning.

Cut the chicken into evenly sized cubes so they cook at the same rate.

Don’t overcrowd the grill or air fryer basket; leave space for even cooking and crispiness.

If the breadcrumb coating isn’t sticking well, double-dip the chicken in the butter and oil mixture before coating.Keep an eye on the chicken while grilling or baking to avoid overcooking and drying it out.

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Chicken Spiedini Skewers with Amogio Sauce

Taylor Jackzen

This Chicken Spiedini with homemade Amogio sauce is absolutely irresistible: it's a must-make you guys! The chicken is perfectly crunchy and savory on the outside, while juicy and tender on the inside. It's a fantastic summertime protein that pairs beautifully with a fresh tossed salad and simple sides like couscous and potato wedges.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Appetizer, Main Course

Servings 4

Ingredients

  

For Chicken Spiedini

• 2 lbs boneless skinless chicken breasts
• 2/3 cup breadcrumbs
• 1 tablespoon Italian seasoning
• 1 teaspoon parsley
• 1/3 cup parmesan grated
• 2 teaspoon lemon zest
• 2 garlic cloves minced
• 2 tablespoon olive oil
• 2 tablespoon melted butter

For the Amogio Sauce

• 1/2 cup olive oil
• 4 tablespoon butter
• 1/4 cup fresh lemon juice plus 2 tsp. zest
• 2 garlic cloves minced
• 1 tablespoon shallot minced
• 1 tablespoon fresh parsley chopped
• 1 tablespoon fresh basil chopped
• 1/2 teaspoon red pepper flakes
• salt and pepper to taste

Instructions

 

• Cut the chicken breasts into cubes. Season with salt and pepper.
• On a paper plate, combine breadcrumbs, cheese, parsley, Italian seasoning, garlic, and lemon zest.
• Combine melted butter and olive oil in a shallow dish.
• Dip chicken in butter mixture, then coat with breadcrumb mixture.
• Thread onto metal or wood skewers (if using wood, soak the skewers for at least an hour first so they don’t catch fire on your grill).
• Grill on medium-high heat for about 5 minutes on each side or until chicken is cooked through.
• For the sauce, combine all ingredients but salt and pepper in a saucepan and heat over medium heat until bubbling.
• Reduce heat and simmer for five minutes.
• Remove from heat and add salt and pepper to taste.
• Serve on the side of your Chicken Spiedini and dip as much and as often as you’d like!