Perfectly Baked Chicken Spiedini: How Long to Cook for Juicy Results

Have you ever tried making chicken spiedini at home but ended up with dry, overcooked chicken skewers? Trust me, I’ve been there! After several attempts (and some delicious failures), I’ve finally mastered the art of baking these Italian-inspired chicken skewers to perfection. Today, I’m sharing everything I’ve learned about how long to cook chicken spiedini in the oven for that perfect, juicy result every time.

What is Chicken Spiedini?

Before diving into cooking times, let’s talk about what makes chicken spiedini so special. Chicken spiedini is an Italian dish featuring marinated chicken pieces that are skewered, often breaded, and then cooked. The term “spiedini” literally means “skewered” in Italian, referring to the cooking method.

Originally from Sicily, this dish has become popular across Italy and in Italian-American cuisine. While traditionally grilled, baking chicken spiedini in the oven is a convenient alternative that delivers equally delicious results – especially when you don’t want to fire up the grill or during colder months.

The Perfect Cooking Time for Chicken Spiedini

So, how long should you cook chicken spiedini in the oven? Here’s the quick answer:

Cook chicken spiedini in a preheated 375°F-400°F (190°C-200°C) oven for about 20-30 minutes, turning halfway through cooking.

But, like most good recipes, there’s more to it than just setting a timer. Several factors affect the exact cooking time

Factors That Affect Cooking Time

1. Chicken piece size: Smaller pieces cook faster than larger chunks
2. Oven temperature: Higher temps cook faster but risk drying out the chicken
3. Skewer material: Metal skewers conduct heat better than wooden ones
4. Starting temperature: Room temperature chicken cooks more evenly than cold chicken
5. Breadcrumb coating: Thicker breading may require more time

Step-by-Step Guide to Perfectly Baked Chicken Spiedini

Let me walk you through the process of making these delicious chicken skewers from start to finish:

Ingredients You’ll Need

• 2 lbs boneless, skinless chicken breasts, cut into 1-1.5 inch cubes
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine (can substitute with chicken broth)
• 4-6 garlic cloves, crushed
• Lemon zest and juice from 1 lemon
• 1 cup breadcrumbs (Italian seasoned or plain)
• 1/2 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Wooden or metal skewers

Preparation Steps

1. Marinate the chicken Combine olive oil, wine, garlic, lemon zest, lemon juice, salt, and pepper in a large bowl or zip-top bag Add chicken pieces and coat thoroughly Marinate for at least 30 minutes, but preferably 1-12 hours for best flavor.

2. Prep your skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

3. Preheat your oven: Set your oven to 400°F (200°C) and allow it to fully preheat.

4. Bread the chicken: Place breadcrumbs (and Parmesan if using) on a plate. Remove chicken pieces from marinade and coat in breadcrumbs.

5. Skewer the chicken: Thread 4-6 pieces onto each skewer, making sure they’re touching but not packed too tightly.

6. Prepare for baking: Line a baking sheet with parchment paper or foil, and spray with cooking spray. Place skewers on the sheet with space between them.

Baking Instructions

1. Initial bake: Place the skewers in the preheated oven and bake for 15 minutes.

2. Flip halfway: Carefully turn the skewers over and continue baking for another 10 minutes.

3. Check for doneness: The most reliable way to check is with a meat thermometer. Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the thickest piece – it should be white throughout with clear juices.

4. Rest before serving: Let the chicken rest for 3-5 minutes before serving to allow juices to redistribute.

My Favorite Lemon Butter Sauce for Chicken Spiedini

While your chicken is resting, whip up this quick and delicious sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh chopped parsley
• 1 teaspoon sea salt
• Red pepper flakes to taste (optional)

Simply melt the butter in a small saucepan, add the remaining ingredients, and stir until combined. Drizzle over your chicken spiedini just before serving for an extra burst of flavor!

Common Problems & Solutions

Problem: Dry Chicken

Solution: Don’t overcook! Start checking for doneness at the 20-minute mark. A good marinade also helps retain moisture.

Problem: Undercooked Chicken

Solution: If chicken hasn’t reached 165°F after the recommended cooking time, continue baking in 5-minute increments until done.

Problem: Burning Breadcrumbs

Solution: If breadcrumbs are browning too quickly, loosely cover with foil for part of the cooking time.

Problem: Wooden Skewers Burning

Solution: Always soak wooden skewers thoroughly before using, or wrap the exposed ends with foil.

Make-Ahead and Storage Tips

One of the things I love about chicken spiedini is how versatile it is for meal prep:

Make-Ahead Options:

• Marinate up to 24 hours: For chicken that will marinate longer than 12 hours, use chicken broth instead of wine to prevent the meat from breaking down too much.

• Prep and freeze: You can bread the chicken, assemble on skewers, and freeze flat on a baking sheet. Once frozen, transfer to an airtight container. When ready to cook, either thaw overnight in the fridge or add about 10 minutes to the cooking time if baking from frozen.

Storage:

• Refrigerate leftovers: Store cooled leftover chicken spiedini in an airtight container for up to 4 days.

• Reheating: The best way to reheat is in a 350°F (175°C) oven for 10-15 minutes. Add a splash of water or chicken broth to the pan to help keep the chicken moist.

Delicious Serving Ideas

We love serving chicken spiedini with:

• A side of spaghetti aglio e olio (garlic and oil pasta)
• Insalata mista (mixed Italian salad)
• Roasted vegetables
• Mashed potatoes or rice
• Zucchini noodles for a lower-carb option

Final Thoughts

Chicken spiedini might seem fancy, but it’s actually one of those impressive yet simple meals that’s perfect for both weeknight dinners and special occasions. The key is getting that cooking time just right – not too short to ensure food safety, but not too long that the chicken dries out.

Remember, the 20-30 minute window at 400°F is your guide, but the most important factor is that final internal temperature of 165°F. A good meat thermometer is definitely worth the investment if you cook chicken regularly!

Have you tried making chicken spiedini at home? What’s your favorite way to serve these delicious skewers? I’d love to hear about your experiences in the comments below!

FAQ: Your Chicken Spiedini Questions Answered

Can I use chicken thighs instead of breast?

Yes! Chicken thighs tend to be more forgiving and less likely to dry out. They’ll need approximately the same cooking time but stay juicier.

Can I bake frozen chicken spiedini?

While it’s better to thaw first, you can cook from frozen by adding about 50% more cooking time. Always verify the internal temperature reaches 165°F.

What’s the best breadcrumb to use?

Traditional breadcrumbs work well, but for extra crispiness, try panko breadcrumbs. Italian seasoned breadcrumbs add flavor, or season plain ones yourself with herbs and spices.

Can I make chicken spiedini without breadcrumbs?

Absolutely! The breading is traditional but not required. Marinated chicken skewers without breading will cook slightly faster, so start checking for doneness around 15-18 minutes.

What if I don’t have skewers?

No skewers? No problem! You can bake the breaded chicken pieces on a baking sheet without skewering them. Just be sure to flip them halfway through cooking for even browning.