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featured chicken spiedini
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4.51 from 89 votes

Chicken Spiedini Recipe with Amogio Sauce

My chicken spiedini is a dish worth firing up your grill for! Coated in crunchy breadcrumbs and dipped in buttery amogio sauce, these Italian-style chicken skewers are juicy, delicious, and easy.
Prep Time15 minutes
Cook Time10 minutes
Marinate30 minutes
Total Time55 minutes
Course: Appetizer, Main Course
Cuisine: Italian
Servings: 4 people
Calories: 864kcal
Author: Becky Hardin

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
    Cubes of chicken in an olive oil marinade.
  • 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
    Breadcrumb-coated pieces of chicken on skewers, lined up on a grill pan.
  • 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℉.
    Chicken spiedini skewers cooking on a grill pan.
  • 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
    Amogio sauce in a pan.

Video

Notes

*Use boneless chicken breasts for this recipe. Boneless thighs or tenderloins also work well.
**Fresh is best if you really want a bright flavor, but bottled lemon juice can be used instead.
Tips:
  • 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. 
Storage: Store chicken spiedini in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 2skewers | Calories: 864kcal | Carbohydrates: 13g | Protein: 53g | Fat: 66g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Trans Fat: 0.5g | Cholesterol: 183mg | Sodium: 1223mg | Potassium: 957mg | Fiber: 2g | Sugar: 1g | Vitamin A: 668IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 2mg