Chicken Spiedini

A crispy, tender, and deeply savory Italian-American classic. These skewered chicken bites are marinated in garlic-herb oil, coated in seasoned breadcrumbs, and grilled to absolute perfection.

Why This Recipe Works:

• An emulsified garlic-lemon marinade clings tightly to the chicken, keeping it incredibly juicy during high-heat cooking.
• Finely grated Parmesan cheese mixed into the breadcrumbs creates a savory, golden crust that locks in moisture.
• Grilling over medium-high heat caramelizes the edges quickly without drying out the tender interior meat.

The first time I tried making these, I was huddled in my cramped third-floor apartment in St. Louis, trying to recreate the legendary Hill-style spiedini with a cheap set of splintery bamboo skewers that caught fire almost instantly.

I remember threading the slippery, marinated chicken cubes onto the sticks, my fingers slick with olive oil, while trying to tap the metal tongs against my hip to find a rhythm.

Most home recipes fail because they skip the crucial step of emulsifying the marinade, leaving the chicken dry on the inside while the breadcrumbs burn on the outside. When you throw un-emulsified oil and acid onto chicken, the liquid slides right off, failing to penetrate the protein matrix. This brand of store-bought Italian dressing failed every single test because the stabilizers prevented the oil-soluble flavor compounds from actually bonding with the meat.

The simple fix is a quick, vigorous whisk of lemon juice, olive oil, and grated garlic to create a temporary emulsion that clings to every crevice of the meat. Trust me on this one: that tight bond ensures the seasoned breadcrumbs stick to the chicken like a second skin, rather than sloughing off into the bottom of your grill.

If you are a fan of this cooking style, you should definitely check out my Garlic Parmesan Chicken Skewers or this classic chicken skewers recipe for your next weekend cookout.

You probably already have everything you need in your pantry to make this classic.

Chicken Spiedini

• Publisher Storied Skillet
• Cuisine Italian-American
• Category Main Course, Dinner
• Prep Time 20 minutes
• Cook Time 15 minutes
• Servings 4
• Calories 380 calories
• Rating 4.8 3581
• Tags Chicken Spiedini, grilled chicken skewers, Italian chicken, breaded chicken

Ingredients

• 1.5 lbs chicken breasts, cut into 1-inch cubes
• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 4 cloves garlic, finely grated
• 1 tbsp dried Italian seasoning
• 1.5 tsp Diamond Crystal kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup freshly grated Parmesan cheese

Directions

1. Whisk together the olive oil, lemon juice, grated garlic, Italian seasoning, kosher salt, and black pepper in a large bowl until fully emulsified and slightly thickened.
2. Add the cubed chicken to the bowl, tossing thoroughly to coat every piece in the marinade, then cover and refrigerate for at least 30 minutes.
3. In a shallow dish, combine the Italian seasoned breadcrumbs and grated Parmesan cheese.
4. Thread the marinated chicken pieces onto skewers, leaving a tiny bit of space between each piece to ensure even cooking.
5. Dredge each assembled skewer in the breadcrumb mixture, pressing firmly so the crumbs adhere to the chicken.
6. Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
7. Grill the skewers for 3 to 4 minutes per side, turning carefully, until the chicken is cooked through to an internal temperature of 165°F and the crust is golden brown.

Notes

• Salt Conversion: This recipe specifies Diamond Crystal kosher salt. If you are using fine table salt, cut the measurement in half to 3/4 teaspoon to avoid over-salting.
• The Science of Breading: Adding grated Parmesan cheese to the breading mixture introduces extra fat and proteins, which accelerate the Maillard reaction and create a deeper, more flavorful crust.
• Workflow Warning: Keep a close eye on your grill temperature. Because breadcrumbs burn easily, maintain a steady medium-high heat rather than a screaming hot flame.
• Storage Behavior: After a day in the fridge, the breading will naturally lose its crunch due to the moisture in the chicken, but it can be easily revived using the proper reheating method.

Serving Suggestions

Complete your meal by pairing these crispy skewers with bright, fresh sides that cut through the rich, savory breading and balance the plate beautifully.

• A side of smoky Balsamic grilled vegetables to add a sweet, charred contrast.
• A bowl of light, zesty pasta salad for a classic cookout feel.
• Warm, garlic-butter brushed flatbread or pita for wrapping the chicken bites.
• A crisp green salad tossed in a sharp lemon-herb vinaigrette.
• Fluffy, herb-infused rice or quinoa to soak up any extra lemon juice.

Storage and Reheating

Leftovers are inevitable, but they do not have to be sad.

Store any leftover skewers in an airtight container in the fridge for up to three days. Bear with me here, because the moisture from the chicken will inevitably soften the breadcrumb crust overnight, turning it a tad soggy.

Do not, under any circumstances, use the microwave to reheat these. It will turn the chicken rubbery and ruin the texture completely.

Instead, pop them into an air fryer at 350°F for about 4 to 5 minutes. This circulating dry heat quickly evaporates surface moisture, crisping up the breadcrumbs while keeping the interior meat tender and juicy.

Ingredient Substitutes

If you need to swap things out based on what is currently in your pantry, here are the best tested alternatives:

1. Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs if you prefer a richer flavor and more forgiving meat.
2. Gluten-Free Breadcrumbs: Use gluten-free Panko or crushed pork rinds for an ultra-crispy, low-carb alternative to traditional breadcrumbs.
3. Pecorino Romano: Replace the Parmesan with Pecorino Romano for a sharper, saltier bite.
4. Lime Juice: If you are out of lemons, fresh lime juice works beautifully to provide that necessary acidic kick.

I hope these become a staple in your kitchen rotation just like they have in mine. There is something so satisfying about pulling a hot, crispy skewer off the grill and sliding those tender bites onto your plate. Let me know how yours turn out, and don't forget to soak those wooden skewers if you value your eyebrows!