My chicken spiedini is a dish worth firing up the grill for! I season tender chicken skewers with Italian spices, coat them in crunchy breadcrumbs, and grill them to juicy perfection in just a few minutes. The best part, though, is the buttery amogio sauce for dipping! These Italian-style kebabs are one of my absolute favorite small plates for a nice dinner.
Chicken Spiedini Recipe with Amogio Sauce
If you’re not familiar with these delicious Italian skewers, allow me to introduce you. Chicken spiedini is one of my favorite grilled chicken recipes, and for good reason! Marinated in delicious herbs and spices then coated in a mixture of Panko breadcrumbs and Parmesan cheese, these grilled chicken skewers are so moist and flavorful.
And the sauce! Don’t get me started on the delicious amogio sauce. Made with olive oil, butter, garlic, lemon, and fresh herbs, it has a light and tangy flavor that goes so well with the meat.
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How to Store and Reheat
Once cooled to room temperature, you can store your leftover chicken spiedini in an airtight container in the fridge for up to 3 days, or freeze for 3 months. Reheat it in the microwave, air fryer, or oven until warmed through.
Top Reader Review
“This is my new go-to chicken recipe! Easy and so good. Highly recommend this recipe for Chicken Spiedini.” -Sandy
Chicken Spiedini Recipe with Amogio Sauce
Ingredients
For the Chicken Skewers
- 2 pounds boneless, skinless chicken breasts cut into 1-inch cubes*
- ⅓ cup olive oil
- ¼ cup white wine or chicken broth (optional)
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon dried oregano
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¾ cup Panko breadcrumbs
- ⅓ cup freshly grated Parmesan cheese
For the Amogio Sauce
- ½ cup olive oil
- ¼ cup unsalted butter (½ stick)
- 3 cloves garlic minced
- ¼ cup fresh lemon juice (from 1½ lemons)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pinch red pepper flakes optional
Instructions
- In a large bowl, toss together the chicken, olive oil, wine, rosemary, oregano, lemon zest, salt and pepper. Place in the fridge to marinate for 20-30 minutes.2 pounds boneless, skinless chicken breasts, ⅓ cup olive oil, ¼ cup white wine, 2 tablespoons finely chopped fresh rosemary, 1 tablespoon dried oregano, 1 tablespoon lemon zest, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- Once marinated, toss in the breadcrumbs and parmesan cheese until well coated. Skewer the chicken onto bamboo or metal skewers and set aside.¾ cup Panko breadcrumbs, ⅓ cup freshly grated Parmesan cheese
- Heat your grill pan over medium-high heat until warm. Brush on some oil to prevent the skewers from sticking. Grill the skewers for 4 minutes on each side until the internal temperature reaches 165℉.
- While the chicken is cooking, add all the amogio sauce ingredients to a medium saucepan. Simmer, then remove from heat. Serve alongside the skewers.½ cup olive oil, ¼ cup unsalted butter, 3 cloves garlic, ¼ cup fresh lemon juice, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh basil, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 pinch red pepper flakes
Notes
- Be sure to soak your skewers in some water for at least 30 minutes before you place them on the grill with the pieces of chicken attached to them.
- Get the chicken all ready to go in the marinade before you fire up the grill. This will give you ample time to whip up the sauce and let the chicken marinate before grilling.
How to Make Chicken Spiedini Step by Step
Marinate the Chicken: Cut 2 pounds of boneless, skinless chicken breasts into 1-inch cubes. Then toss the chicken in a large bowl with ⅓ cup of olive oil, ¼ cup of white wine (or broth), 2 tablespoons of finely chopped fresh rosemary, 1 tablespoon of dried oregano, 1 tablespoon of fresh lemon zest, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper. Place the bowl of chicken in the fridge to marinate for 20-30 minutes.
Skewer the Chicken: Once marinated, toss the chicken with ¾ cup of Panko breadcrumbs and ⅓ cup of freshly grated Parmesan cheese, until well coated. Then skewer the chicken pieces onto bamboo or metal skewers.
Cook the Chicken Skewers: Heat a grill pan over medium-high heat until warm, and brush on some oil to prevent the skewers from sticking. Grill chicken spiedini for 4 minutes on each side until the internal temperature reaches 165℉.
Make the Amogio Sauce: While the chicken is cooking, make the sauce. Add ½ cup of olive oil, ¼ cup of unsalted butter, 3 cloves of minced garlic, ¼ cup of fresh lemon juice, 1 tablespoon of chopped fresh parsley, 1 tablespoon of chopped fresh basil, ¼ teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 pinch of red pepper flakes to a medium saucepan. Let it simmer, then remove from heat. Serve spiedini chicken with amogio sauce, and enjoy!
This recipe looks incredible! I am in the process of preparing for tonight. Can I s
Marinate the chicken this am and then add panko and Parmesan when ready to grill or is that over marinating? Love to do ahead dishes!
Hi Suz, we have not tried marinating it for that long, but we don’t recommend more than 2 hours since the chicken is already cut pretty small.
I didn’t have chicken breasts on hand so I made this with chicken thighs, otherwise made it as directed by the recipe, excellent! I’m always looking for a good chicken recipe because my husband and I aren’t huge fans, this was outstanding! We will definitely make again and again! Thank you!!