Chicken Spiedini Recipe: Crispy, Juicy & Bright

The chicken spiedini recipe is a fast, crowd-pleasing way to turn simple chicken into crunchy, lemony skewers with tender centers and a golden, Parmesan-kissed crust. Bite-size pieces of chicken get a quick marinade with olive oil, lemon, garlic, and herbs, then a light coat of seasoned breadcrumbs and panko before hitting the grill (or oven/air fryer). A warm lemon-butter drizzle at the end wakes up every bite. Weeknight-easy, cookout-ready, and perfect for family dinners.

Why You’ll Love This Chicken Spiedini Recipe

• Crunch outside, juicy inside: A dual crumb (Italian breadcrumbs + panko) delivers crisp texture while sealing in moisture.
• Quick to make: Short marinating time and fast cook—great for busy nights.
• Bright, balanced flavor: Lemon, garlic, parsley, and a savory finish feel fresh, not heavy.
• Flexible cooking: Grill, broil, bake, or air fry with excellent results.
• Kid- and guest-friendly: Familiar flavors, fun skewers, easy to scale up.

What Is Chicken Spiedini?

Chicken spiedini is an Italian-American skewer dish inspired by the idea of “spiedini,” meaning food cooked on a spit or skewer. Small cubes of chicken are marinated for flavor, rolled in seasoned crumbs (often with Parmesan and herbs), threaded onto skewers, and cooked quickly over high heat. The method creates a crisp, golden exterior while keeping the meat tender. Many versions finish with a bright lemon–butter drizzle, a squeeze of citrus, and fresh herbs. It’s simple, festive, and endlessly adaptable—ideal for backyard grilling or an indoor grill pan.

Chicken Spiedini

This Chicken Spiedini recipe transforms simple chicken into juicy, golden skewers with a crisp breadcrumb-Parmesan crust and a bright lemon-butter finish. Fast to prep, flexible to cook, and endlessly crowd-pleasing, it’s perfect for weeknights, cookouts, or casual gatherings.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Italian-American

Servings 6 servings

Calories 360 kcal

Ingredients

  

Chicken & Marinade

• 2.25 lb boneless skinless chicken breasts or thighs, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons chicken broth
• 1 teaspoon lemon zest from 1 lemon
• 2 tablespoons lemon juice
• 3 cloves garlic finely minced
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning or ½ tsp dried oregano + ½ tsp dried basil
• 0.25 teaspoon red pepper flakes optional, to taste
• 2 tablespoons fresh parsley chopped; stems reserved for sauce

Crunchy Coating

• 0.75 cup Italian seasoned breadcrumbs
• 0.75 cup panko breadcrumbs
• 0.5 cup Parmesan cheese finely grated

Lemon–Butter Drizzle

• 3 tablespoons unsalted butter
• 2 tablespoons chicken broth
• 1 tablespoon lemon juice
• 1 pinch kosher salt and black pepper
• 1 tablespoon fresh parsley

To Serve

• 1 optional lemon wedges
• 1 optional additional chopped parsley

Instructions

 

• In a large bowl, mix olive oil, chicken broth, lemon zest, juice, garlic, salt, pepper, Italian seasoning, red pepper flakes, and parsley. Add chicken and marinate for 20–30 minutes (or up to 4 hours chilled).
• In a shallow dish, combine breadcrumbs, panko, and Parmesan. Mix thoroughly.
• Lift chicken from marinade, let excess drip off. Toss pieces in breadcrumb mix to coat. Thread onto skewers, spacing slightly for even cooking.
• Grill over medium-high heat (400–425°F / 205–220°C) for 3–4 minutes per side, or until internal temp reaches 165°F / 74°C. Use indirect heat if browning too quickly.
• In a small saucepan, melt butter with chicken broth. Stir in lemon juice, salt, pepper, and parsley. Heat until glossy, not boiling. Adjust seasoning to taste.
• Transfer skewers to a platter and drizzle with lemon–butter sauce. Garnish with parsley and serve with lemon wedges.

Notes

Oven method: Bake coated chicken at 450°F / 232°C for 12–15 minutes, then broil 1–2 minutes for color. Air fryer: Cook at 400°F / 205°C for 8–11 minutes, flipping halfway. Coat just before cooking for maximum crunch. Leftovers reheat well in oven or air fryer with a touch of lemon–butter.

Keyword breadcrumb chicken skewers, chicken spiedini, crispy grilled chicken, grilled chicken skewers, lemon garlic chicken

Ingredients for Chicken Spiedini

Chicken & Marinade

• 2 to 2½ lb boneless skinless chicken (breasts or thighs), cut into 1-inch cubes
• 3 Tbsp olive oil
• 2 Tbsp chicken broth
• Zest of 1 lemon (about 1 tsp), plus 2 Tbsp lemon juice
• 3 cloves garlic, finely minced
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)
• ¼ to ½ tsp red pepper flakes (optional, to taste)
• 2 Tbsp chopped fresh parsley (stems reserved for finishing sauce, optional)

Crunchy Coating

• ¾ cup Italian seasoned breadcrumbs
• ¾ cup panko breadcrumbs
• ½ cup finely grated Parmesan cheese

Lemon–Butter Drizzle

• 3 Tbsp unsalted butter
• 2 Tbsp chicken broth
• 1 Tbsp lemon juice (more to taste)
• Pinch of kosher salt and black pepper
• 1 Tbsp chopped fresh parsley

To Serve (optional)

• Extra lemon wedges
• Additional chopped parsley

Equipment

• Metal or soaked wooden skewers (if wooden, soak 20–30 minutes)
• Grill (outdoor) or grill pan; or oven/air fryer alternative
• Two large bowls, tongs, instant-read thermometer

Ingredient Notes (Substitutions & Tips)

• Chicken cuts: Breast cooks lean and fast; thigh is naturally juicier. A mix gives the best of both textures.
• Marinade balance: Lemon brightens, broth adds savory depth without harshness, olive oil brings tenderness.
• Breadcrumb blend: Italian crumbs cling well; panko adds airy crunch. If using only one, panko benefits from ¼ tsp extra Italian seasoning and a pinch of salt.
• Parmesan: Finely grate so it melts into the crust; pre-grated works but check salt levels.
• Heat level: Red pepper flakes are optional; add a pinch only if you want gentle warmth.
• Fresh herbs: Parsley is classic. Basil or chives are nice swaps; keep amounts modest so lemon and garlic still shine.
• No grill? Use oven broiler, standard baking at high heat, or the air fryer (directions below).

Step-by-Step Instructions

Step 1 – Marinate the chicken

In a large bowl, whisk olive oil, chicken broth, lemon zest, lemon juice, garlic, salt, pepper, Italian seasoning, red pepper flakes (if using), and parsley. Add chicken cubes and toss to coat well. Marinate 20–30 minutes at room temperature for quick penetration (or refrigerate up to 4 hours; return to room temp for 15 minutes before cooking).

Step 2 – Prep the coating

In a shallow dish, combine Italian breadcrumbs, panko, and Parmesan. Mix thoroughly so the cheese is evenly dispersed.

Step 3 – Coat and skewer

Lift chicken from marinade, letting excess drip. Toss the cubes in the crumb mixture to coat lightly but fully—shake off loose crumbs. Thread 5–6 pieces per skewer without crowding; space helps the sides crisp.

Step 4 – Grill (primary method)

Preheat grill to medium-high (about 400–425°F / 205–220°C). Oil grates lightly. Grill skewers 3–4 minutes per side (total 8–10 minutes), turning once or twice until a thermometer in the thickest piece reads 165°F / 74°C. Move to indirect heat if browning too fast.

Step 5 – Make the lemon–butter drizzle

In a small pan over low heat, melt butter with chicken broth. Add lemon juice, a pinch of salt and pepper, and parsley. Warm just until emulsified and glossy (do not boil hard). Taste; add a few drops more lemon if you want extra brightness.

Step 6 – Finish and serve

Transfer skewers to a platter. Spoon or brush the warm lemon–butter over the hot spiedini. Shower with a little more parsley and serve with lemon wedges.

Oven, Broiler & Air Fryer Directions

• Oven (high heat): Place coated chicken on a lightly oiled rack set over a sheet pan. Bake at 450°F / 232°C for 12–15 minutes, turning once. Broil the last 1–2 minutes for deeper color.
• Broiler (direct heat): Arrange skewers on a foil-lined pan. Broil 6–8 inches from the element for 8–10 minutes, turning once, until 165°F.
• Air Fryer: Arrange in a single layer at 400°F / 205°C for 8–11 minutes, flipping halfway. Work in batches for crisp edges.

Doneness & Texture Cues

• The coating should look golden with tiny, toasted panko peaks.
• Chicken feels springy, not squishy, when pressed with tongs.
• Internal temperature hits 165°F / 74°C at center; juices run clear.

Pro Tips for Success

1. Cut evenly: 1-inch cubes cook at the same rate for juicy centers.
2. Dryish surface = better crust: Let excess marinade drip before coating so crumbs adhere and crisp instead of steaming.
3. Don’t pack the skewers: Small gaps allow hot air to circulate for crunch on all sides.
4. Hot and fast: Moderate-high heat seals the outside quickly without drying the interior.
5. Finish with warmth: Add the lemon–butter while the chicken is hot so it lightly soaks in without softening the crust.
6. Taste the drizzle: That quick taste check lets you fine-tune lemon and salt so the final bite is bright, not bracing.
7. Rest briefly: 2–3 minutes on the platter keeps juices in the meat but doesn’t cool the crust.

Flavor Variations

• Herb Garden: Swap Italian seasoning for 1 tsp minced fresh rosemary + 1 tsp fresh thyme (use lightly; they’re assertive).
• Garlic-Parmesan Plus: Add ½ tsp garlic powder to the crumb mix and a dusting of Parmesan right after saucing.
• Citrus Twist: Use half lemon and half orange zest/juice for a softer, aromatic finish.
• Zippy Chili: Stir ½ tsp chili flakes into the crumb mix and a whisper into the drizzle for subtle heat.
• Pesto Brush: Skip the lemon–butter and brush hot skewers with 2–3 Tbsp pesto loosened with 1 Tbsp broth.

Serving Suggestions

• On the plate: Pair with grilled zucchini, blistered tomatoes, and a simple arugula salad with lemon.
• With carbs: Serve over herby couscous, lemon rice, or buttery roasted potatoes.
• As a platter: Pile skewers on a board with lemon wedges, a bowl of drizzle, and a quick yogurt-garlic dipping sauce.
• Pasta night: Toss off-skewer pieces with olive oil, parsley, and a little reserved drizzle for a bright pasta topper.
• Sandwiches: Slide pieces into warm flatbread with shredded lettuce, tomato, and a squeeze of lemon.

Make-Ahead, Storage & Reheating

• Marinate ahead: Mix marinade and chicken up to 4 hours in advance; keep chilled. For longer, mix the marinade separately and combine with chicken 30 minutes before cooking.
• Coat just before cooking: The crust stays crispiest when crumbs go on right before heat.
• Leftovers: Store cooked spiedini 3–4 days in an airtight container.
• Reheat: Warm in a 375°F / 190°C oven or air fryer 4–6 minutes until hot and slightly crisp. Add a few drops of lemon and a light brush of warm broth or butter to refresh.
• Freeze: Cool completely, freeze on a tray, then store in bags up to 2 months. Reheat from frozen in a 375°F oven/air fryer until hot; add a touch of lemon–butter at the end.

Nutrition Facts (Per Serving)

Estimated for 6 servings using chicken breast; values vary by brand and exact amounts.

FAQ About Chicken Spiedini Recipe

TastyInspo Notes

• Cut clean, coat light: Even 1-inch cubes mean even doneness; a light crumb layer crisps better than a thick one.
• Heat management matters: If the grill flares, shift to a cooler zone; if color races ahead, move to indirect heat to finish without drying.
• Finish bright: That last warm lemon–butter spoon-over makes the flavors pop—taste and adjust acidity right in the pan.
• Serve immediately: Crunch peaks in the first few minutes off the heat; have sides ready so spiedini goes from grill to table fast.
• Batch smart: Cooking for a crowd? Use two zones on the grill and stagger batches so every platter lands hot and crisp.
• Leftover win: Slice leftovers over a salad with lemon vinaigrette, or tuck into flatbreads with cucumbers and herbs.

Final Thoughts

This chicken spiedini recipe proves how far simple ingredients can go with the right method. A quick, bright marinade, a smart dual-crumb coating, and high-heat cooking turn everyday chicken into festive skewers with shattering crunch and lemony lift. Whether you grill outdoors or cook inside, you’ll get juicy centers, golden edges, and the kind of clean, savory flavor that belongs in your weekly rotation. Keep the steps tight—marinate briefly, coat lightly, cook hot and fast, and finish with a warm drizzle—and you’ll have a reliable, restaurant-worthy favorite ready in minutes.