Chicken Spiedini

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Chicken Spiedini takes marinated chicken, coats it in crumbs, and bakes it to crispy, juicy perfection.

Prep Time20

Cook Time12

Marinating Time30

Total Time1 2

Course: Appetizer, Dinner

Cuisine: American, Italian

Keyword: Chicken Spiedini

Servings: servings

Author: Chelsea Lords

Cost: $12.62

Equipment

Metal skewers or wood skewers (soaked in water and dried)
Large sheet pan (15" x 21")
Aluminum foil
2 Large bowl

Ingredients

Cooking spray
2 pounds boneless skinless 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

US - Metric

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

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