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–+ servings
Top down view of three chicken spiedini skewers plated on a dark grey plate next to a small portion of angel hair pasta and a pile of bright green beans.

Chicken Spiedini

Chicken spiedini are chicken pieces marinated in a white wine and lemon sauce, breaded with Italian breadcrumbs and Panko, then skewered, and grilled. Served with a rich herb butter sauce.
Prep: 15 minutes
Cook: 15 minutes
Marinate 1 hour
Total: 1 hour 30 minutes
Yield:6 servings

Equipment

  • Cutting board
  • Sharp knife
  • large mixing bowl with lid, or plastic wrap to cover
  • whisk
  • large shallow bowl
  • skewers metal or wooden, see Notes
  • 2 plates
  • grill pan or grill
  • neutral cooking oil or cooking spray
  • Tongs
  • internal meat thermometer
  • Small saucepan
  • Silicone spatula

Ingredients

For the Chicken

  • 2 pounds boneless, skinless chicken breasts
  • salt to taste
  • freshly ground black pepper to taste
  • ½ cup olive oil
  • ¼ cup dry white wine pinot grigio, sauvignon blanc, etc.
  • 2 tablespoons fresh lemon juice
  • ¾ cup Italian seasoned breadcrumbs
  • ½ cup Panko breadcrumbs

For the Herb Butter Sauce

  • ¼ cup butter
  • ½ cup olive oil
  • 4 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh chives finely chopped

Instructions

For the Chicken Spiedini

  • Place chicken breasts on cutting board. Trim chicken as needed, then cut chicken into 1-inch cubes. Once all chicken has been cut, season pieces on all sides with salt and pepper to taste. Set chicken aside.
    Boneless, skinless chicken breasts cut into 1-inch cubes and piled on a white plate ahead of marinating.
  • Add olive oil, white wine, and lemon juice to mixing bowl. Whisk until ingredients are well-combined, then add seasoned chicken pieces to bowl. Cover with lid or plastic wrap and place bowl in refrigerator. Marinate at least 1 hour, but no more than 12 hours.
    Boneless, skinless chicken breast chunks marinating in a mixture of white wine, olive oil, and lemon juice in a large glass mixing bowl.
  • When chicken has marinated for desired length of time, remove bowl from refrigerator and drain marinade from bowl. Set chicken aside.
  • Add Italian breadcrumbs and panko to large shallow bowl. Mix breadcrumbs together until well-blended, then place pieces of marinated chicken in bowl, working in batches as needed. Flip and turn chicken to fully coat all sides in breadcrumbs, lightly pressing chicken into crumb mixture to ensure crumbs stick.
    Breaded boneless, skinless chicken breast chunks on a large white plate ahead of being skewered.
  • Slide 4 to 5 pieces of breaded chicken onto skewer, then place skewer on plate and set aside. Repeat process with remaining chicken pieces, until all chicken has been breaded and skewered.
    Breaded boneless, skinless chicken breast pieces threaded onto wooden skewers and stacked on a white plate.
  • Heat grill pan to medium-high heat. When pan is warm, lightly grease pan with cooking oil.
  • Place chicken skewers on grill pan, working in batches as needed to avoid over-crowding. Cook 4 to 5 minutes, then flip skewers over and cook 4 to 5 minutes more, or until chicken is cooked through and internal temperature reads 160° Fahrenheit when checked with meat thermometer.
  • Once chicken is cooked through, transfer skewers to plate and set aside. Repeat with remaining skewers until all chicken is fully cooked.

For the Herb Butter Sauce

  • Heat small saucepan over medium-low heat. When pan is warm, add butter and let melt completely, swirling pan occasionally to cover bottom of saucepan with butter.
  • When butter is completely melted, add olive oil and garlic. Stir to incorporate, then sauté 2 to 3 minutes or until garlic is fragrant and slightly softened.
  • Remove saucepan from heat. Add lemon juice, fresh parsley, and fresh chives. Stir to incorporate ingredients.
  • Divide chicken spiedini into desired portions. Drizzle herb butter sauce over chicken and serve warm with preferred sides.

Notes

  • Skewers: If you're using bamboo or wooden skewers, be sure to soak them in warm water for 30 minutes or so before starting this recipe. Dry skewers are brittle and can burn, but soaking them in water allows them to absorb moisture and prevents burning.
  • Make it Gluten Free: Use gluten-free breadcrumbs and gluten-free panko. If you can't find prepared gluten-free Italian breadcrumbs, make your own by combining plain gluten-free breadcrumbs with ½-1 teaspoon Italian seasoning.

Nutrition

Serving Size: 1serving | Calories: 473cal | Protein: 35g | Fat: 29g | Saturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 117mg | Sodium: 475mg | Potassium: 637mg | Total Carbs: 16g | Fiber: 1g | Sugar: 2g | Net Carbs: 15g | Vitamin A: 389IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 2mg
Recipe By:Sam Guarnieri