Chicken Spiedini – Crispy, Juicy, Flavor-Packed Italian Chicken Skewers

Try this easy Chicken Spiedini recipe featuring tender chicken thighs marinated in lemon and garlic, coated in Parmesan breadcrumbs, and broiled to perfection. Topped with garlic butter—perfect for weeknight dinners or entertaining!

Chicken Spiedini is one of those meals that brings everyone to the table—fast. Juicy chicken pieces are marinated in a zesty lemon-herb mixture, rolled in a flavorful cheesy breadcrumb coating, then broiled to crispy golden perfection. Drizzled with a warm garlic butter sauce? Absolutely irresistible.

Whether you’re feeding a weeknight crowd or prepping something special for a dinner party, this dish is guaranteed to impress—and it’s easier to make than you’d think.

Why You’ll Love This Chicken Spiedini Recipe

• Simple Ingredients – Most are pantry staples!

• Big Flavor – Zesty lemon, garlic, Parmesan, and herbs make every bite pop.

• Oven-Broiled – No need to fire up the grill.

• Family-Friendly – Kids and adults devour these crispy, tender skewers.

• Versatile – Serve over pasta, salad, rice, or alongside roasted veggies.

Whether you’ve had Chicken Spiedini in an Italian restaurant and want to recreate it at home—or this is your first time trying it—you’re in for a treat.

What Is Chicken Spiedini?

Spiedini means "little skewers" in Italian. Traditionally, it’s a dish made by skewering meat—usually beef, pork, or chicken—rolling it in breadcrumbs and grilling or baking it until crispy. It's often served with a simple drizzle of garlic butter, marinara, or a light lemon sauce.

This version uses boneless, skinless chicken thighs for juicy, tender bites with incredible flavor.

Ingredients (And Why They Matter)

For the Chicken:

• 2 pounds boneless skinless chicken thighs
  Using chicken thighs instead of breasts ensures the meat stays juicy and flavorful after broiling.

For the Marinade:

• 1/2 cup olive oil
  Adds richness and helps the herbs and lemon coat every bit of chicken.

• 1/4 cup chicken broth
  A flavor booster that also keeps the meat tender.

• 2 large lemons
  You’ll use both zest and juice—fresh lemon gives the dish its signature brightness.

• 3 teaspoons minced garlic (divided)
  Garlic infuses both the marinade and finishing sauce with robust flavor.

• 1/4 teaspoon crushed red pepper flakes
  Just enough heat to balance the acidity and cheese.

• 1 teaspoon Italian seasoning
  A classic blend of herbs like oregano, basil, and thyme.

• Salt and pepper
  Season to taste, but I use ¾ tsp salt and ½ tsp pepper in the marinade.

For the Breading:

• 1-1/3 cup Italian-style panko breadcrumbs
  Panko makes for a lighter, crispier coating than traditional breadcrumbs.

• 1/2 cup grated Parmesan cheese
  Salty, nutty, and key to the flavor crust.

• 1/2 teaspoon garlic powder
  Adds a background layer of garlicky goodness.

• Salt and pepper
  About ½ tsp each, to season the coating.

For the Garlic Butter Sauce:

• 4 tablespoons unsalted butter
  Melted with garlic for a decadent finish.

• 1 tablespoon finely chopped parsley
  Fresh and herby to brighten the rich butter.

• Remaining garlic and lemon juice
  For a punch of flavor that ties it all together.

Directions

Step 1: Prep the Chicken

Trim off any excess fat and cut the chicken thighs into 1½-inch chunks. Pat them dry with a paper towel—this helps the marinade stick and the breadcrumbs crisp up later.

Step 2: Make the Marinade

In a large bowl, whisk together:

• ½ cup olive oil

• ¼ cup chicken broth

• Zest of 1 lemon

• 2 tablespoons lemon juice

• 2 teaspoons minced garlic

• ¼ tsp red pepper flakes

• 1 tsp Italian seasoning

• ¾ tsp salt + ½ tsp pepper

Toss in the chicken and make sure every piece is coated. Cover and refrigerate for 30 minutes to 1 hour. Don’t marinate longer—too much lemon can make the chicken mushy.

Step 3: Make the Breading

In a separate bowl, mix:

• 1⅓ cups panko breadcrumbs

• ½ cup Parmesan cheese

• ½ tsp garlic powder

• ½ tsp salt + ½ tsp pepper

Step 4: Coat the Chicken

Using tongs, remove chicken from the marinade and let the excess drip off. Toss it in the breadcrumb mixture until evenly coated. Press the crumbs in gently so they stick well.

Step 5: Skewer and Broil

Thread chicken onto skewers. Line a baking sheet with foil and coat it with cooking spray. Arrange skewers on the sheet so they aren’t touching. Press any remaining breadcrumbs onto the pieces.

Preheat broiler on high. Broil for 10–12 minutes, turning once if needed. Chicken should be golden and reach an internal temp of 160°F.

Step 6: Make the Garlic Butter

While chicken cooks, melt 4 tbsp butter with the remaining 1 tsp garlic in the microwave (about 30 seconds). Stir in 1 tbsp lemon juice and 1 tbsp fresh parsley.

Step 7: Serve!

Brush or drizzle the garlic butter over the chicken. Serve hot with extra lemon wedges for squeezing. Perfect alongside pasta, salad, or grilled vegetables.

Pro Tips for Perfect Chicken Spiedini

• Soak wooden skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.

• Use a meat thermometer: Overcooked chicken dries out. Aim for 160°F.

• Don’t skip the garlic butter: It ties all the flavors together and adds that final restaurant-style touch.

• For extra crispiness: Place the skewers on a wire rack over the baking sheet.

What to Serve With Chicken Spiedini

Here are a few of our favorite pairings:

• Lemon Butter Pasta

• Garlic Mashed Potatoes

• Roasted Asparagus or Broccoli

• Crisp Caesar Salad

• Toasted Garlic Bread

And of course—don’t forget a cold glass of Pinot Grigio or sparkling lemonade!

How to Store and Reheat

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Pop them under the broiler for a few minutes to re-crisp, or warm gently in a skillet.

• Freezer: Not ideal for freezing post-baking, but you can freeze the marinated (uncooked) chicken and breadcrumb mixture separately.

Final Thoughts: Why You Should Make This

Chicken Spiedini is the ultimate “tastes-fancy-but-easy” kind of meal. It’s flavorful, satisfying, and versatile enough for both busy weeknights and entertaining. The marinade packs in tangy, herby flavor, while the crispy coating and warm garlic butter make it simply irresistible.

It’s a great way to elevate everyday ingredients into something restaurant-worthy—and once you try it, you’ll want to make it again and again.

Yield: 4

Author: CookSnapBake.com

Print

With ImageWithout Image

Chicken Spiedini

Try this easy Chicken Spiedini recipe featuring tender chicken thighs marinated in lemon and garlic, coated in Parmesan breadcrumbs, and broiled to perfection. Topped with garlic butter—perfect for weeknight dinners or entertaining!

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

• For the Chicken:
• 2 pounds boneless skinless chicken thighs
• For the Marinade:
• 1/2 cup olive oil
• 1/4 cup chicken broth
• 2 large lemons
• 3 teaspoons minced garlic (divided)
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon Italian seasoning
• Salt and pepper
• For the Breading:
• 1-1/3 cup Italian-style panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper
• For the Garlic Butter Sauce:
• 4 tablespoons unsalted butter
• 1 tablespoon finely chopped parsley
• Remaining garlic and lemon juice

Instructions

1. Trim off any excess fat and cut the chicken thighs into 1½-inch chunks. Pat them dry with a paper towel—this helps the marinade stick and the breadcrumbs crisp up later.
2. In a large bowl, whisk together: ½ cup olive oil, ¼ cup chicken broth, Zest of 1 lemon, 2 tablespoons lemon juice, 2 teaspoons minced garlic, ¼ tsp red pepper flakes, 1 tsp Italian seasoning, ¾ tsp salt + ½ tsp pepper
3. Toss in the chicken and make sure every piece is coated. Cover and refrigerate for 30 minutes to 1 hour. Don’t marinate longer—too much lemon can make the chicken mushy.
4. In a separate bowl, mix: 1⅓ cups panko breadcrumbs, ½ cup Parmesan cheese, ½ tsp garlic powder, ½ tsp salt + ½ tsp pepper
5. Using tongs, remove chicken from the marinade and let the excess drip off. Toss it in the breadcrumb mixture until evenly coated. Press the crumbs in gently so they stick well.
6. Thread chicken onto skewers. Line a baking sheet with foil and coat it with cooking spray. Arrange skewers on the sheet so they aren’t touching. Press any remaining breadcrumbs onto the pieces.
7. Preheat broiler on high. Broil for 10–12 minutes, turning once if needed. Chicken should be golden and reach an internal temp of 160°F.
8. While chicken cooks, melt 4 tbsp butter with the remaining 1 tsp garlic in the microwave (about 30 seconds). Stir in 1 tbsp lemon juice and 1 tbsp fresh parsley.
9. Brush or drizzle the garlic butter over the chicken. Serve hot with extra lemon wedges for squeezing. Perfect alongside pasta, salad, or grilled vegetables.

Notes

Pro Tips for Perfect Chicken Spiedini

• Soak wooden skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
• Use a meat thermometer: Overcooked chicken dries out. Aim for 160°F.
• Don’t skip the garlic butter: It ties all the flavors together and adds that final restaurant-style touch.
• For extra crispiness: Place the skewers on a wire rack over the baking sheet.

Did you make this recipe?

Tag @cooksnapbake on instagram and hashtag it #ChickenSpiedini

Ready to Make It?

✨ Grab your ingredients and get started—your tastebuds will thank you!

If you make this Chicken Spiedini recipe, don’t forget to:

• Leave a ⭐️⭐️⭐️⭐️⭐️ rating below!

• Snap a pic and tag [@yourhandle] on Instagram or Pinterest. I love seeing your creations!

• Join my newsletter for more delicious recipes delivered every week!