These Chicken Spiedini feature succulent, marinated chicken thighs enveloped in a crispy breadcrumb mixture, cooked to golden brown perfection. Infused with tons of flavor from a zesty marinade and delivering a satisfying crunch, they make an ideal choice as both a main course or an Italian appetizer.
What are Spiedinis?
"Spiedini" (singular: spiedino) is an Italian term for skewered meat or fish, often prepared on a hot grill or under the broiler. This dish usually involves marinating chicken pieces, seafood, or vegetables, threading them onto metal or wooden skewers, and grilling them to crispy perfection.
If you like this recipe, you'l love my Italian Dressing Chicken or Grilled Chicken Skewers. Pair it was my Gnocchi alla Sorrentina.
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🌟 Why You'll Love this Recipe
- Flavorful Marinade: The zesty marinade infuses the chicken pieces with tons of flavor, making each bite irresistibly tasty.
- Crispy Coating: The crispy breadcrumb mixture creates a delightful crunch, adding texture to the juicy chicken.
- Versatile Dish: This recipe is perfect as both a main course or Italian appetizer, catering to a wide range of tastes and occasions.
🥘 Ingredients
- Boneless Chicken Thighs: I prefer using chicken thighs for their tenderness and rich flavor, which are perfect for grilling. However, you can also choose to use chicken breasts or chicken tenders.
- Lemon Juice, Garlic, Dijon Mustard: These ingredients contribute a bright, tangy, and robust flavor to the marinade.
- Panko Breadcrumbs: Opt for panko breadcrumbs to achieve a crispier texture compared to regular breadcrumbs.
- Parmesan Cheese, Garlic Powder, Parsley: These additions enhance the breadcrumb coating with depth and a fresh, vibrant taste. You can also add red pepper flakes for spice and lemon zest for freshness.
See recipe card for quantities.
🔪 Instructions
Step 1: Marinate the Chicken
Marinate boneless chicken thighs in a blend of extra virgin olive oil, fresh lemon juice, salt, minced garlic cloves, and Dijon mustard for at least 1 hour. This process enhances the chicken's flavor and tenderness.
Step 2: Prepare the Breadcrumb Mixture
In a large bowl, mix panko breadcrumbs, grated Parmesan cheese, garlic powder, and chopped fresh parsley with a pinch of salt. This breadcrumb mixture will coat the marinated chicken, adding a crispy texture.
Step 3: Coat the Chicken
Thread the marinated chicken pieces onto metal or wooden skewers. Roll each skewer in the breadcrumb mixture, ensuring that all sides are evenly coated for a crispy exterior when grilled.
Step 4: Grill the Chicken
Preheat the grill to medium-high heat and lightly spray the grates with cooking spray. Grill the chicken skewers for about 4 minutes on each side, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked to juicy perfection. Enjoy your crispy chicken spiedini.
👩🏼🍳 Chef's Tip
- Ensure the grill is well-preheated to medium-high heat and lightly oiled before grilling. This prevents the breadcrumb coating from sticking and helps achieve a crispy, golden-brown crust on the Chicken Spiedini.
📖 Substitutions & Variations
- Substitute Chicken Thighs with Chicken Breasts: For a leaner option, use boneless skinless chicken breasts instead of thighs. Just ensure they are evenly cut to cook uniformly and remain juicy.
- Try a Different Breadcrumb Coating: Swap out panko breadcrumbs for plain breadcrumbs or a mix of Italian breadcrumbs for a different texture and flavor in the breadcrumb coating.
- Experiment with Marinade Flavors: Replace the Dijon mustard and garlic with balsamic vinegar and fresh rosemary to create a unique twist on the marinade, adding a different depth of flavor to the Chicken Spiedini.
🍴 Equipment
- Grill or Grill Pan
- Skewers: Wooden skewers or metal skewers
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Cutting Board
- Knife
- Plate or Shallow Dish (for breadcrumb mixture)
- Cooking Spray
- Small Saucepan (if you're making sauce)
💭 Recipe FAQs
How long should I marinate the chicken?
Marinate the chicken pieces for at least 1 hour to let the flavors infuse. For a more robust flavor, marinate for up to 4 hours.
Yes, you can bake Chicken Spiedini. Preheat the oven to 400°F (200°C) and bake the chicken skewers for 20-25 minutes, turning once halfway through, until the internal temperature reaches 165°F (75°C).
Ensure the grill grates are well-oiled or sprayed with cooking spray before grilling. This creates a non-stick surface and helps maintain the crispy texture of the breadcrumb coating.
Sauce Options
A great sauce to serve with Chicken Spiedini is amogio sauce. This Italian sauce adds a burst of flavor that complements the crispy, marinated chicken perfectly. It's made with garlic, parsley, and olive oil, offering a fresh and tangy contrast to the chicken.
Another delicious option is a zesty lemon butter sauce. Made with fresh lemon juice, butter, and a touch of garlic, it adds a rich and tangy flavor that pairs wonderfully with the crispy breadcrumb coating.
For a creamy touch, consider a garlic Parmesan dipping sauce. Combining Parmesan cheese with garlic, cream, and a hint of Italian seasoning, it enhances the chicken with a rich, cheesy flavor.
🥣 Storage & Reheating
Storage: Store leftover cooked Chicken Spiedini in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Gently reheat Chicken Spiedini in a microwave until warmed through, or place in a preheated oven at a low temperature to maintain the crispy breadcrumb coating.
Freezing: Freeze prepared but uncooked Chicken Spiedini on a baking sheet lined with parchment paper. Once frozen, transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator before grilling.
🍷 Wine Pairing
A light and crisp white wine with citrus notes complements the lemony marinade and garlic flavors in Chicken Spiedini.
👩🏼🍳 Top Tips
- Even Coating: Ensure each piece of chicken is evenly coated in the breadcrumb mixture. This helps achieve a uniform, crispy texture after grilling.
- Preheat the Grill: Make sure to preheat your grill to medium-high heat before grilling. This ensures the chicken cooks evenly and prevents sticking to the grill grates.
- Resting Time: Allow the grilled Chicken Spiedini to rest for a few minutes before serving. This lets the juices redistribute throughout the meat, resulting in juicier and more flavorful chicken.
🌿 Related Italian Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Chicken Spiedini
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Equipment
- Grill or Grill Pan
- Skewers wooden or metal
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Plate or shallow dish (for breadcrumb mixture)
- Cooking spray
Ingredients
- 1 pound boneless chicken thighs
- Salt and pepper
Marinade:
- ⅓ cup olive oil
- 3 tablespoons lemon juice
- ½ teaspoon salt
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
Breadcrumb Mixture:
- 1.5 cups panko breadcrumbs
- ⅓ cup Parmesan cheese
- 1 tablespoon garlic powder
- ¼ cup fresh parsley chopped
- 1 teaspoon salt
Instructions
- Prepare Marinade: Whisk together marinade ingredients until combined. Season chicken thighs with salt and pepper. Cut chicken thighs into 1-inch squares. Combine the chicken with the marinade and refrigerate for 1 hour.
- Combine Breadcrumb Mixture: Combine breadcrumb mixture ingredients on a large plate. Once the chicken is done marinating, skewer the chicken thighs onto the skewers. Toss the chicken skewers in the breadcrumb mixture until thoroughly covered.
- Grill: Preheat grill to medium heat. Spray the grill with cooking spray to avoid chicken sticking. Place the chicken thighs on the grill and grill each side for about 4 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Serve: Place the chicken spiedini on a plate and squeeze lemon juice on top. Serve and enjoy!
Notes
🌡️ Food safety
- Chicken - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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