Easy Spiedini

Chicken spiedini skewers on a white platter

5 from 25 votes

This easy Spiedini recipe is a classic Italian dish that's incredibly versatile! Moist chicken spiedini is skewered and breaded with garlic and herbs, and toasted to perfection on the grill, stove top or oven! Serve over a bed of fettuccine alfredo or any of your favorite pasta dishes.

Prep Time20

Cook Time12

Total Time32

Course: Entree

Cuisine: Italian

Servings:

Author: Julie Blanner

Equipment

wooden skewers

Ingredients

3 boneless skinless chicken breasts flatten and roll or cut into 1" cubes
10 tablespoons unsalted butter
⅔ cup seasoned breadcrumbs
⅓ cup parmesan cheese freshly grated
1 tablespoon parsley fresh, chopped
2 teaspoons lemon zest
3 garlic cloves minced

Instructions

Coat

Pound chicken or beef with a meat mallet to help it cook evenly. Cut into equal pieces. 3 boneless skinless chicken breasts
In a small, shallow dish, melt butter. 10 tablespoons unsalted butter
In a second small to medium mixing bowl, add breadcrumbs, chopped parsley, parmesan, lemon zest, minced garlic, salt and pepper. 10 tablespoons unsalted butter
Coat chicken or beef with butter and roll or toss in breadcrumb mixture.

On the Grill

Soak Skewers – This prevents them from burning. Thread meat onto skewers with ⅛ - ¼ space in between to permit each piece of meat to cook thoroughly.
Brush grate with oil.
Grill spiedini 3 minutes on first side and 2 minutes each on 3 remaining sides or until internal temperature hits 145℉ for beef or 165℉ for chicken.

Stovetop

Heat grill pan or cast iron pan over medium-high heat and coat with a thin layer of butter or cooking spray.
Add spiedini to hot pan and cook 4-5 minutes per side, until slightly golden brown and internal temperature reaches 145℉ for beef and 165℉ for chicken.

Chicken Spiedini In the Oven

Preheat oven to 400℉. Lightly grease baking pan with butter or oil and create skewers as directed. Lightly spritz the top of meat with oil.
Bake for approximately 20 minutes, or until meat is fully cooked through, and bread crumbs are golden brown.

Video

[adthrive-in-post-video-player video-id="qdXiZumb" upload-date="2021-12-08T00:00:00.000Z" name="How to make Chicken Spiedini" description="A video tutorial of how to make amazing spiedini with just a couple of ingredients. It’s makes the perfect lunch, dinner or side dish"]

Notes

Tips

For even more flavor, marinate the chicken in the butter mixture for up to six hours prior to dredging.

If you don’t have a meat mallet, cut meat into cubes and adjust time for thicker pieces, using a meat thermometer to check to ensure it reaches 145℉ for beef and 165℉ for chicken.

Variations & Substitutions

Cheese - Parmesan, Pecorino, Asiago also work well.

Meat - Beef, chicken breast and chicken tenders work well.

Lemon - Add up to 1 tablespoon fresh squeezed lemon juice for bright flavor.

Bread Crumbs - Add 1 Tablespoon Italian Seasoning to breadcrumbs in lieu of using seasoned breadcrumbs.

Gluten Free - Substitute breadcrumbs with Gluten Free Breadcrumbs (we have a wide variety available in our local grocery stores) or panko. I prefer fine, gluten free breadcrumbs with Italian Seasoning because they stick to the meat resulting in a crispy coating and flavor that is almost indistinguishable from spiedini made with regular breadcrumbs.

Serving Suggestions

As pictured in this recipe, I serve chicken spiedini over Fettuccine Alfredo. It's an easy crowd pleaser!

To Store:

At Room Temperature - You can leave this chicken spiedini out while serving for up to two hours. Never leave chicken out at room temperature for more than two hours!
Refrigerate - Store spiedini in an airtight container for up to four days.
Freeze - Freeze in an airtight container for up to six months. Defrost in the fridge before reheating.

Nutrition