I made Marinated Chicken Skewers that grilled up golden and ridiculously juicy, and I’m not kidding when I say these might ruin every other chicken recipe you know.
I adore chicken spiedini because they hit that line between crunchy crust and juicy inside, and I can’t shut up about the lemon zest that brightens every bite. These Marinated Chicken Skewers bring a punch of garlic and Parmesan cheese that makes me eat three before I even notice.
Italian Grilled Chicken Recipes get a bad rap for being boring, but this one sings, with smoky grill marks, golden breadcrumbs, and a little heat if you want. I talk about them to anyone who will listen.
So simple. So loud.
So impossible to resist. I crave them every single week.
Ingredients
- Chicken: the hearty protein, juicy chunks that soak up flavors nicely.
- White wine: bright tang, adds a light, slightly fruity zip.
- Lemon zest: punchy citrus oils, wakes everything up fast.
- Fresh lemon juice: tangy brightness, keeps it tasting fresh.
- Olive oil: slick, fruity fat that keeps chicken moist.
- Eggs: binder that helps crumbs stick, gives richness.
- Panko: crunchy coating, airy crisp that’s seriously addictive.
- Parmesan: salty, nutty depth packed into the crust.
- Garlic: savory hit, just enough to make it crave-worthy.
- Kosher salt: basic seasoning that makes everything sing.
- Black pepper: subtle heat, a little peppery bite.
- Dried oregano: herbal note, casual Mediterranean vibe.
- Red pepper flakes: optional kick, adds a cheeky warmth.
- Parsley: fresh green finish, brightens each bite.
- Melted butter: glossy finish, adds rich, toasty flavor.
- Wooden skewers: handy handles, make it fun and portable.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
- 1/2 cup dry white wine (like Pinot Grigio)
- zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs (or Italian style)
- 1/2 cup finely grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes, optional
- 3 tablespoons chopped fresh parsley
- 2 tablespoons melted butter, for brushing
- 8 to 10 wooden skewers, soaked in water 30 minutes
How to Make this
1. Put the chicken cubes in a bowl and pour in the white wine, lemon zest, lemon juice, olive oil, minced garlic, oregano, salt, pepper and red pepper flakes if using; toss to coat, cover and refrigerate 30 minutes to 2 hours so the flavors soak in.
2. While the chicken marinates, soak the wooden skewers in water at least 30 minutes so they don’t burn, and preheat the grill to medium high or heat a grill pan over medium high.
3. In a shallow dish whisk the eggs until smooth; in another shallow bowl mix the Panko, grated Parmesan, chopped parsley, a pinch of salt and a little black pepper.
4. Remove the chicken from the marinade and let excess drip off, pat lightly with paper towel if it’s very wet so the coating sticks.
5. Working one piece at a time, dip the chicken into the beaten eggs then press into the breadcrumb mixture, coating all sides; place coated pieces on a tray while you finish.
6. Thread 3 to 4 pieces of chicken onto each soaked skewer, leaving a little space between pieces so heat can circulate and they cook evenly.
7. Brush the grill grates or grill pan with a little oil, then oil the skewers lightly and place them on the hot grill; cook 3 to 4 minutes per side, turning gently, until the crumbs are golden and the chicken reaches 165 F in the thickest part.
8. In the last minute of cooking brush the skewers with melted butter for extra flavor and shine, then remove from the grill and let rest a couple minutes.
9. Sprinkle extra chopped parsley and a little lemon zest over the finished skewers for brightness, and serve immediately with lemon wedges if you like.
10. If you want an oven option, bake on a parchment lined sheet at 425 F for about 12 to 15 minutes, flipping halfway, then brush with butter and rest as above.
Equipment Needed
1. Large mixing bowl for the chicken and marinade (and to toss everything together)
2. Two shallow dishes for the beaten eggs and the Panko-Parmesan mix
3. Whisk or fork to beat the eggs and mix the marinade
4. Cutting board and a sharp knife for cubing the chicken
5. Paper towels for patting the chicken dry
6. Wooden skewers (soaked) and a pair of tongs for threading and turning
7. Grill or grill pan (or a rimmed baking sheet with parchment if you bake)
8. Pastry brush for oiling the grates and brushing on melted butter, plus an instant-read thermometer to check 165 F
FAQ
Chicken Spiedini Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless thighs (juicier and more forgiving) or turkey breast cubes if you want a milder flavor.
- Dry white wine: swap with low-sodium chicken broth or a mix of 1/4 cup broth plus 1 tablespoon white wine vinegar for acidity.
- Panko breadcrumbs: use regular Italian-style breadcrumbs or crushed cornflakes for extra crunch.
- Parmesan cheese: substitute Pecorino Romano for a saltier bite or 1/2 cup nutritional yeast for a vegetarian, nutty flavor.
Pro Tips
1) Don’t skip patting the chicken dry after it comes out of the marinade. If it’s too wet the crumbs wont stick and you’ll end up with a soggy mess. A quick paper towel dab makes a huge difference.
2) Press the crumbs onto the chicken, don’t just roll them. Use your fingers to really press the Panko-Parmesan mix into the meat so it forms a crust. If you rush this, pieces will flake off on the grill.
3) Keep a two-zone heat if you can: hot side for a quick sear, cooler side to finish cooking through. That way the crumbs get golden without burning and the inside hits 165 F without drying out.
4) Brush with butter at the very end, not during most of the cook. The butter will burn if you slap it on too early. Adding it in the last minute gives flavor and shine without smoke.
5) If using wooden skewers, soak them longer than 30 minutes when you can, and tuck the skewer ends toward the cooler part of the grill. They still like to catch fire sometimes, so better safe than sorry.
Chicken Spiedini Recipe
I made Marinated Chicken Skewers that grilled up golden and ridiculously juicy, and I’m not kidding when I say these might ruin every other chicken recipe you know.
6
servings
417
kcal
Equipment: 1. Large mixing bowl for the chicken and marinade (and to toss everything together)
2. Two shallow dishes for the beaten eggs and the Panko-Parmesan mix
3. Whisk or fork to beat the eggs and mix the marinade
4. Cutting board and a sharp knife for cubing the chicken
5. Paper towels for patting the chicken dry
6. Wooden skewers (soaked) and a pair of tongs for threading and turning
7. Grill or grill pan (or a rimmed baking sheet with parchment if you bake)
8. Pastry brush for oiling the grates and brushing on melted butter, plus an instant-read thermometer to check 165 F
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
-
1/2 cup dry white wine (like Pinot Grigio)
-
zest of 2 lemons
-
2 tablespoons fresh lemon juice
-
3 tablespoons extra virgin olive oil
-
2 large eggs, lightly beaten
-
1 cup Panko breadcrumbs (or Italian style)
-
1/2 cup finely grated Parmesan cheese
-
2 cloves garlic, minced
-
1 teaspoon kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon dried oregano
-
1/4 teaspoon crushed red pepper flakes, optional
-
3 tablespoons chopped fresh parsley
-
2 tablespoons melted butter, for brushing
-
8 to 10 wooden skewers, soaked in water 30 minutes
Directions
- Put the chicken cubes in a bowl and pour in the white wine, lemon zest, lemon juice, olive oil, minced garlic, oregano, salt, pepper and red pepper flakes if using; toss to coat, cover and refrigerate 30 minutes to 2 hours so the flavors soak in.
- While the chicken marinates, soak the wooden skewers in water at least 30 minutes so they don't burn, and preheat the grill to medium high or heat a grill pan over medium high.
- In a shallow dish whisk the eggs until smooth; in another shallow bowl mix the Panko, grated Parmesan, chopped parsley, a pinch of salt and a little black pepper.
- Remove the chicken from the marinade and let excess drip off, pat lightly with paper towel if it's very wet so the coating sticks.
- Working one piece at a time, dip the chicken into the beaten eggs then press into the breadcrumb mixture, coating all sides; place coated pieces on a tray while you finish.
- Thread 3 to 4 pieces of chicken onto each soaked skewer, leaving a little space between pieces so heat can circulate and they cook evenly.
- Brush the grill grates or grill pan with a little oil, then oil the skewers lightly and place them on the hot grill; cook 3 to 4 minutes per side, turning gently, until the crumbs are golden and the chicken reaches 165 F in the thickest part.
- In the last minute of cooking brush the skewers with melted butter for extra flavor and shine, then remove from the grill and let rest a couple minutes.
- Sprinkle extra chopped parsley and a little lemon zest over the finished skewers for brightness, and serve immediately with lemon wedges if you like.
- If you want an oven option, bake on a parchment lined sheet at 425 F for about 12 to 15 minutes, flipping halfway, then brush with butter and rest as above.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 183g
- Total number of serves: 6
- Calories: 417kcal
- Fat: 19.2g
- Saturated Fat: 6.3g
- Trans Fat: 0.08g
- Polyunsaturated: 1.7g
- Monounsaturated: 10g
- Cholesterol: 166mg
- Sodium: 517mg
- Potassium: 311mg
- Carbohydrates: 13.2g
- Fiber: 0.5g
- Sugar: 2g
- Protein: 41.8g
- Vitamin A: 1200IU
- Vitamin C: 6mg
- Calcium: 108mg
- Iron: 1.8mg
