My chicken spiedini is a dish I’m always excited to fire up the grill for! I marinate tender chicken skewers with Italian spices, coat them in crunchy breadcrumbs, and grill them to juicy perfection in just a few minutes. And the best part of this easy spiedini recipe is the buttery amogio sauce for dipping! These Italian-style chicken kebabs are one of my absolute favorite small plates for a nice dinner, and I’m thrilled to hear so many of you rave about them too.
Top Reader Reviews
This is my new go-to chicken recipe! Easy and so good. Highly recommend this recipe for Chicken Spiedini.
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This was so flavorful. I made it three times in one week because my family kept raving about it and wanted more. Thanks for such an easy but very flavorful chicken recipe.
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Italian Breaded Chicken Skewers 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 each bite of spiedini chicken.
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One Simple Tip!
When making skewers of any kind on the grill, I recommend soaking the skewers (wooden or bamboo) first. This will help prevent burning over high heat. Just pop them in some water so they’re fully submerged, for at least 30 minutes. You can soak them overnight or first thing in the morning if you’re worried you’ll forget!
Chicken Spiedini Recipe with Amogio Sauce
Equipment
- Grill Pan (or Outdoor Grill, or Skillet)
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 fresh rosemary (finely chopped)
- 1 tablespoon dried oregano
- 1 tablespoon lemon zest
- 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 (**)
- 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 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
- If grilling, be sure to soak your skewers in water for at least 30 minutes before using.
- 20-30 minutes is plenty of marinating time for this recipe. Any longer than a couple of hours might lead your chicken pieces to break down too much.
- I prefer to make this recipe with a grill pan on my stovetop, but it’s great for an outdoor grill too. But you may want to use indirect heat in that case to prevent burning the breadcrumbs.
- If you don’t have a grill pan, you can use a skillet instead. Cast iron is great for this recipe.
- Chicken is done when it reaches an internal temperature of 165F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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 (375-450°F) until warm, and brush on some oil to prevent the chicken from sticking. Cook 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: Serve grilled spiedini chicken with amogio sauce, and enjoy! I love to serve this as an appetizer, but it can also be served with pasta or rice and veggies for a full meal.
How to Store and Reheat
Once cooled to room temperature, you can store your leftover spiedini chicken in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. Reheat it in the microwave, air fryer, or oven until warmed through.
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