Chicken Spiedini is the kind of chicken you think about days later—crispy, flavorful, and super simple to make.
Chicken Spiedini
I’m so obsessed with this recipe—I can’t wait for you to try it! If you’ve never had Chicken Spiedini, it’s an Italian-inspired dish made with marinated chicken that’s breaded, skewered, and baked. I cook it at a high temp so it’s ready in just 12 minutes—just like my easy baked chicken bites!
Each skewer bakes up golden, crispy, and full of flavor. They’re quick, easy, and totally irresistible.
Honestly, this is one of my all-time favorite chicken dishes. Don’t skip the easy lemon garlic butter sauce—it takes them over the top!
Ingredients
Here’s what you’ll need to make Chicken Spiedini:
- Chicken Thighs: Dark meat stays juicy and adds more flavor. Breasts will dry out.
- Olive Oil: The better the oil, the better the flavor. Use extra-virgin.
- Chicken Broth: I love Swanson’s for flavor—not sponsored.
- Lemons: We’re using fresh lemons for both zest and juice.
- Garlic: Big flavor in the Chicken Spiedini marinade and the lemon butter sauce.
- Red Pepper Flakes: Adds a little kick without too much heat. You can skip it.
- Italian Seasoning: Lots of flavor from just one ingredient.
- Salt & Pepper: Season in layers—taste and adjust as you go.
- Italian-Style Panko & Parmesan: Makes the chicken crispy and flavorful. Use the kind of Parmesan in the fridge section, not shelf-stable.
- Butter & Parsley: This easy sauce gets drizzled on top and takes the chicken to the next level.
What To Serve With Chicken Spiedini
- Lemon rice: Bright and simple to pair with the lemon garlic flavors.
- Roasted potatoes: So delicious with the garlic butter sauce.
- Caesar Salad: This is my favorite side to the crispy chicken!
- Herb Rice: Light, fluffy rice with herby flavor—pairs perfectly.
- Mashed Potatoes: If you want comfort food, this combo is hard to beat.
Chicken Spiedini Tips
- Soak wooden skewers: If using wood, soak them in water for 30 minutes so they don’t burn.
- Pat chicken dry: Helps the marinade stick and gives a better crust.
- Don’t skip the spray: A good coat of cooking spray helps the breadcrumbs crisp up and keeps the skewers from sticking to the foil.
- Use a meat thermometer: Chicken Spiedini is done at 160–165°F—no guessing needed.
Storage
Chicken Spiedini is best eaten fresh, right out of the oven while the coating is still crispy. It doesn’t store well, as the breading softens. If you do have leftovers, store in an airtight container in the fridge for up to 2 days and reheat in the oven or air fryer to help bring back some crisp.
More Easy Chicken Dishes:
- Chicken Cutlets with an easy breading
- Crockpot Curry Chicken with the best sauce
- Lemon Parmesan Chicken made in one skillet
- Bang Bang Chicken made in the air fryer
- Southwest Chicken Salad with black beans and corn
Chicken Spiedini
Chicken Spiedini takes marinated chicken, coats it in crumbs, and bakes it to crispy, juicy perfection.
Equipment
- Metal skewers or wood skewers (soaked in water and dried)
- Large sheet pan (15″ x 21″)
Ingredients
- Cooking spray
- 2 pounds skinless boneless chicken thighs cut into 1-1/2 inch pieces, see note 1
Marinade
- 1/2 cup olive oil
- 1/4 cup chicken broth
- 2 large lemons divided
- 3 teaspoons minced garlic divided
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon Italian seasoning
- Salt and pepper
Breading
- 1-1/3 cup Italian Style Panko Bread Crumbs
- 1/2 cup grated Parmesan cheese see note 2
- 1/2 teaspoon garlic powder
Garlic-Butter Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh parsley
Instructions
- Adjust oven rack to center of oven. Preheat broiler to high. Line a large sheet pan with foil and generously spray with cooking spray. Trim fat and cut chicken into 1-½-inch pieces. Pat dry.
- In a large bowl, whisk together olive oil, chicken broth, 1 tsp lemon zest, 2 tbsp lemon juice, 2 tsp garlic, red pepper flakes, and Italian seasoning. Add salt and pepper (I use ¾ tsp salt and ½ tsp pepper). Add chicken and toss to coat. Cover and chill for 30 minutes to 1 hour (no longer).
- In a second large bowl, stir together Panko, Parmesan, garlic powder, ½ teaspoon salt, and ½ teaspoon pepper.
- Use tongs to remove chicken from marinade, letting excess drip off. Add to breadcrumb mixture and gently toss until evenly coated.
- Thread chicken onto skewers and place spaced apart on the prepared pan. Press any leftover crumbs onto the chicken. Spray generously with cooking spray. In the fully heated oven, broil for 10–12 minutes (watch closely), or until chicken reaches 160°F and the coating is golden and crisp.
- While chicken cooks, melt butter with remaining 1 tsp garlic in a microwave-safe dish. Stir in 1 tbsp lemon juice and parsley.
- Drizzle or brush garlic butter over chicken. Serve right away with extra lemon wedges.
Video
Recipe Notes
Note 1: Chicken breasts won’t work the same here. Start with close to 3 pounds of thighs—after trimming all the fat, you’ll have around 2 pounds.
Note 2: Use real Parmesan from the fridge section, not shelf-stable. It should be finely grated, like sand—not shredded.
Storage: Best eaten fresh—chicken is crispy right out of the oven. Leftovers can be kept in the fridge for up to 2 days, but the coating softens. Reheat in the oven or air fryer.
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 11g | Protein: 24g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 387mg | Potassium: 227mg | Fiber: 0.9g | Sugar: 0.7g | Vitamin A: 392IU | Vitamin C: 7mg | Calcium: 113mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this chicken be airfryed?
I haven’t tested this in the air fryer, but here’s my best guess: Preheat the air fryer to 390°F. Cook the chicken for 10–12 minutes, or until it reaches 160°F on a meat thermometer. If you’re using wooden skewers, soak them well first to prevent them from catching fire in the air fryer.
Can I make ahead to freeze?
Hey Stef! I wouldn’t recommend making these ahead of time! The breading will get soggy.
Could I leave out the parmesan cheese? Dairy free house
Yes! That should be fine. Enjoy!
This looks amazing! After a recent skewer disaster, could I broil these as bites on a sheet pan (without the skewers)?
I haven’t personally tried it, but I don’t see why it wouldn’t work! Timing might be slightly different since the chicken pieces wouldn’t be as bunched together!