Chicken Spiedini is worth firing up your grill for! Tender bites of white meat chicken are seasoned with Italian flavors and grilled to tender, juicy perfection in just a few minutes. The best part, though, is the buttery amogio sauce on the side!
What’s in this Chicken Spiedini Recipe
Chicken is tossed in a very simple, yet bold marinade before being grilled and served with the best amogio sauce. All of these ingredients are delightfully simple – you won’t find any unnecessary frills here!
- Chicken Breasts: They’ll need to be cut into 1-inch cubes.
- Olive Oil: Try to use a good quality extra virgin olive oil for the best flavor.
- White Wine: You can also swap this ingredient with chicken broth if you’d like.
- Herbs: You’ll need fresh rosemary and dried oregano to create the very best herbaceous flavor.
- Lemon: After zesting a lemon, squeeze the juice and add it to the sauce for more flavor.
- Salt and Pepper: Go very light with your salt! It can be easy to make the chicken too salty. Also, freshly cracked black pepper will create the best flavor.
- Panko Bread Crumbs: This is the ingredient that really makes the consistency of the chicken so good!
- Parmesan Cheese: For the BEST flavor and consistency, use freshly grated parmesan cheese.
PRO TIP: 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.
What is amogio sauce?
Amogio sauce is a flavorful Italian sauce added to different meats, including this incredible chicken recipe. It consists of olive oil, garlic, butter, chopped parsley, and other fresh ingredients. It has that perfect buttery taste that pairs wonderfully with chicken.
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Chicken spiedini is an American dish first created by Camillo Iacovelli, Agostino Iacovelli, and Peter Sharak. It consists of seasoned diced chicken in a fresh buttery sauce cooked on skewers.
Spiedini can be translated from Italian as skewer!
While this dish is bursting with Italian flavors, was created by Italian chefs and has an Italian name, it was technically created in America. So yes, it’s Italian in every way but geographically!
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. Reheat it in the microwave, air fryer, or oven until warmed through.
How to Freeze
Store cooled chicken spiedini in an airtight container in the freezer for up to 3 months. Don’t forget to date and label!
More Italian Chicken Recipes We Love
- Easy Bruschetta Chicken
- Chicken Marsala
- Chicken Saltimbocca
- Basil Chicken
- Homemade Chicken Alfredo
- Caprese Chicken
- Tuscan Chicken
- Easy Chicken Piccata
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
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!!