Have you ever been browsing an Italian restaurant menu and spotted something called “chicken spiedini” that made you wonder what the heck it is? Well, you’re not alone! As a food blogger who’s obsessed with all things chicken, I’ve fallen head over heels for this delicious dish, and I’m excited to share everything I know about it with you.
What Exactly is Chicken Spiedini?
Chicken spiedini is a mouthwatering Italian-American dish consisting of marinated chicken pieces that are skewered, breaded, and then grilled or baked to crispy perfection The name “spiedini” comes from the Italian word “spiedo,” which means skewer or spit Essentially, it’s Italy’s fancy version of a chicken kebab, but with way more flavor and that irresistible crunchy coating!
The typical chicken spiedini features
- Boneless, skinless chicken (usually breast or thigh) cut into chunks or strips
- A zesty marinade with olive oil, garlic, lemon, and herbs
- A coating of seasoned breadcrumbs (often with Parmesan)
- Skewers to hold it all together
- A delicious dipping sauce on the side
What makes this dish so special is the contrast between the tender, juicy chicken inside and the crispy flavorful breading outside. It’s like having the best parts of fried chicken without all the heavy oil!
The Origins of Chicken Spiedini
While traditional spiedini dishes have roots in Italian cuisine, particularly in Sicily and Tuscany, chicken spiedini as we know it today is largely an Italian-American creation. The dish began gaining serious popularity in the United States during the 1970s and 1980s when creative Italian-American restaurateurs started experimenting with lighter alternatives to the traditional beef or veal spiedini.
Interestingly, Kansas City, Missouri played a significant role in popularizing chicken spiedini in America. Restaurants like Garozzo’s and Carmen’s Cafe were among the first to feature it prominently on their menus in the 1990s. From there, the dish spread throughout the Midwest and eventually across the country.
Today, you’ll find chicken spiedini on the menu at countless Italian-American restaurants, each with their own special twist on the classic recipe. Many restaurants name their versions after family members or local landmarks, adding to the dish’s personal, homey appeal.
How to Make Chicken Spiedini at Home
Making chicken spiedini isn’t complicated, which is why I love preparing it for both weeknight dinners and special occasions. Here’s my go-to method:
Ingredients You’ll Need:
For the Chicken:
- 2 pounds boneless, skinless chicken breast (or thighs if you prefer)
- 6 garlic cloves, crushed
- 2 teaspoons lemon zest
- ¼ cup extra virgin olive oil
- ¼ cup white wine (optional but adds great flavor)
- 1-2 tablespoons water
- 1 teaspoon sea salt
- 1 cup Italian-style breadcrumbs
- Olive oil spray for baking
For the Lemon Butter Dipping Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped Italian parsley
- 1 teaspoon sea salt
- Red pepper flakes to taste
Step-by-Step Instructions:
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Prep the chicken: Cut your chicken into 1 to 1½ inch pieces. Try to keep them uniform in size so they cook evenly.
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Marinate: In a large bowl, combine the olive oil, crushed garlic, lemon zest, white wine, water, and salt. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours, though overnight is even better if you’ve got the time.
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Skewer: If using wooden skewers, soak them in water for about 30 minutes first to prevent burning. Thread 4-5 pieces of chicken onto each skewer, pushing them close together.
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Bread: Place the breadcrumbs in a shallow dish. Roll each skewer in the breadcrumbs, pressing gently to help the coating stick.
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Cook: You’ve got options here!
- Oven method: Preheat to 400°F (200°C). Place skewers on a baking sheet, spray lightly with olive oil, and bake for 20-25 minutes, turning halfway through.
- Grill method: Preheat grill to medium-high. Grill skewers for 3-4 minutes per side.
- Stovetop: Use a grill pan over medium-high heat, cooking 3-4 minutes per side.
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Make the sauce: While the chicken cooks, melt the butter in a small saucepan. Add the olive oil, lemon juice, parsley, salt, and red pepper flakes. Stir until combined and keep warm.
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Serve: Drizzle the warm lemon butter sauce over the chicken spiedini or serve it on the side for dipping.
Helpful Tips for Perfect Chicken Spiedini
I’ve made this dish more times than I can count, and I’ve learned a few tricks along the way:
- Don’t skimp on marinating time: The longer you marinate, the more flavorful and tender your chicken will be.
- Keep it tight: When threading chicken onto skewers, push the pieces close together. This helps keep the meat moist during cooking.
- Check for doneness: Chicken should reach an internal temperature of 165°F. A meat thermometer is the most reliable way to check.
- Make ahead: You can prepare the chicken up to the breading step a day in advance. Just keep the breaded skewers covered in the refrigerator until ready to cook.
- Reheating: Leftover chicken spiedini reheats well in a 350°F oven for about 10 minutes.
What to Serve with Chicken Spiedini
Chicken spiedini is super versatile when it comes to side dishes. Here are some of my favorite pairings:
- Angel hair pasta tossed with olive oil and herbs
- Roasted vegetables like zucchini, bell peppers, or squash
- A crisp green salad with Italian vinaigrette
- Garlic bread or breadsticks
- Mashed potatoes or roasted potatoes
- Cauliflower rice (for a low-carb option)
For drinks, you can’t go wrong with Italian wines like Chianti or Pinot Grigio. A refreshing Aperol Spritz would also complement the flavors nicely.
Variations to Try
One of the things I love most about chicken spiedini is how flexible the basic recipe is. Here are some ways to mix it up:
- Add cheese: Mix grated Parmesan into your breadcrumb mixture for extra flavor.
- Go herby: Add dried Italian herbs or fresh chopped herbs to your breadcrumbs.
- Spice it up: Add red pepper flakes to the marinade for a kick.
- Veggie version: Alternate chicken with vegetables like bell peppers, zucchini, or cherry tomatoes on the skewers.
- Try different meats: While chicken is the most popular, you can also make spiedini with beef, pork, or even shrimp.
Frequently Asked Questions About Chicken Spiedini
Is chicken spiedini healthy?
Yes, it can be! Chicken spiedini is relatively healthy, especially compared to deep-fried chicken dishes. It’s high in protein and, when baked rather than fried, contains a reasonable amount of fat. To make it even healthier, you can use whole grain breadcrumbs and serve it with plenty of vegetables.
Can I make chicken spiedini ahead of time?
Absolutely! You can marinate the chicken up to 24 hours in advance and even bread and skewer it several hours before cooking. If you’re preparing for a party, you can cook it shortly before guests arrive and keep it warm in a low oven.
Can chicken spiedini be frozen?
Yes, though it’s best to freeze it before cooking. Marinate and skewer the chicken, but don’t add the breadcrumbs. Freeze the skewers, then thaw completely before breading and cooking. Already cooked chicken spiedini can be frozen for up to 3 months, but the breading might not stay as crispy when reheated.
Is chicken spiedini gluten-free?
Traditional chicken spiedini is not gluten-free due to the breadcrumbs. However, you can easily make a gluten-free version by substituting gluten-free breadcrumbs.
Can I make chicken spiedini without skewers?
While skewers are traditional (and the name literally means “skewered”), you can certainly make a skewer-free version. Simply bread the individual chicken pieces and bake or grill them. They won’t technically be “spiedini” anymore, but they’ll still be delicious!
Final Thoughts
Chicken spiedini is one of those special dishes that manages to be both impressive and approachable. It’s fancy enough for a dinner party yet simple enough for a weeknight meal. The combination of tender chicken, zesty marinade, and crunchy coating makes it a crowd-pleaser for both kids and adults.
Next time you’re looking for something a little different to do with chicken, give spiedini a try! It’s become one of our family favorites, and I bet it will become one of yours too. Whether you’re serving it as an appetizer or main course, this Italian-American classic is sure to satisfy.
Have you tried making chicken spiedini at home? I’d love to hear about your experiences or any special twists you’ve added to make the recipe your own!
How to Make Marinated Chicken Spiedini
Step 1:In a large bowl combine the white wine, olive oil, garlic, parsley, lemon zest and juice and red pepper flakes if you are using them. Whisk until all the ingredients are well blended. Toss the chicken cubes in the marinade, cover and refrigerate until you are ready to cook them.
Step 2: In a large bowl, combine the white wine, olive oil, garlic, parsley, lemon zest and juice, and red pepper flakes, if using. Whisk until all the ingredients are well blended. Toss the chicken cubes in the marinade, cover them, and refrigerate until you’re ready to cook.
Step 3: Thread 4-5 chicken pieces on a wooden or metal skewer and repeat with the remaining chicken. Drizzle a little olive oil over the chicken, or spray it with cooking spray.
Step 4: Place the chicken skewers directly on the grates of a preheated grill set to medium-high heat. Cook the chicken skewers 8-10 minutes, or until they are golden brown on all sides and the internal temperature of the chicken is 165 degrees F.
Step 5: Remove the skewers from the grill and serve them immediately.
- If you have the time, let the chicken marinate for at least 2 hours. Giving the chicken a good soak will allow it to really absorb all those wonderful Italian flavors.
- You can prepare the chicken skewers completely a day in advance of when you plan to cook them. Put a rack in a rimmed pan and lay the chicken skewers on it, then wrap them in plastic wrap and refrigerate.
- If you want extra-crispy chicken, add panko breadcrumbs to your breadcrumb mixture.
- I like to use metal skewers, but if you’re using wooden skewers, you’ll need to soak them in water for 30 minutes before cooking to prevent them from burning.
- Lightly oil or spray the grill grates with a non-stick cooking spray before heating your grill. This will keep the breadcrumb coating from sticking and coming off the spiedini.
- Leave some space between the chicken skewers while cooking so that they cook evenly.
Why You’ll Love This Recipe
This juicy chicken spiedini recipe is full of flavor, quick to make, and incredibly easy. I often use boneless chicken breasts or tenders—just like I do in my Garlic Parmesan Chicken Pasta—and both work beautifully.
What I love about this recipe is that, like my Grilled Lollipop Lamb Chops, you can prep the spiedini ahead of time, and then they take literally a few minutes to cook. Marinate the chicken for 30 minutes or up to 4 hours. It is up to you and how much time you have. You can even leave them in the marinade overnight if you like.
I love the char you get on the breading from cooking them on the grill (and no cleanup). But you can get the same result by using a grill pan or putting them under the broiler.
When they are done, serve them with lemon wedges and watch them disappear!
- Boneless skinless chicken breasts or Tenders: Patted dry with a paper towel and cut into 2-inch pieces. Boneless skinless chicken thighs are also a good choice.
- White wine: You can use any wine you enjoy drinking. I like to use Pinot Grigio or Sauvignon Blanc in this recipe.
- Olive Oil: Just regular olive oil works well. There’s no need to use extra-virgin olive oil for a marinade.
- Fresh Garlic: Minced or finely diced garlic cloves. I suggest using fresh garlic in this marinade for the best results. Pre-minced garlic may save you some time, but it does not have the freshest flavor.
- Chopped Fresh Italian Parsley: You can add other herbs such as thyme, basil, or mint if you have them.
- Lemon juice and zest: A little lemon adds a bright flavor to the marinade.
- Red Pepper Flakes: Depending on who I’m making this for, I may leave out the red pepper flakes. If you like a little spice, I highly recommend adding them. The spice is fantastic in this dish.
- Italian Breadcrumbs: If you don’t have pre-seasoned breadcrumbs, you can use plain breadcrumbs and add a couple of teaspoons of Italian seasoning to them.
- Grated Pecorino Romano Cheese: You can also substitute Parmesan cheese or use a blend of the two cheeses.