There is a debate on where Italian Spiedini originated in Kansas City. I’m just thankful it’s a thing, because it’s delicious! How can you not like marinated chicken rolled in breadcrumbs and cheese with a lemony basil sauce. Everyone will love this Grilled Italian Spiedini with Lemon Basil Sauce.

Why I Love This Chicken Spiedini Recipe

There is a reason this is one of my top recipes. First off, it’s easy to cook. Since all your chicken is around the same size, it cooks evenly and quickly. Secondly, the bright Lemon Basil Sauce is to die for. And so versatile! It makes a dynamite salad dressing too. Thirdly, leftovers are just as good. Crisp them up in the air fryer.

What is Chicken Spiedini?

Spiedini means “skewer” in Italian. You can use any protein for spiedini in this recipe: fish, chicken, pork, beef, or even tofu.

Typically when making spiedini, the protein is cut in strips and rolled. This recipe is a bit easier to put together, and grill. Cut the chicken breasts in chunks and then:

• Marinate the Chicken
• Roll in Breadcrumbs and Cheese
• Skewer & Grill

Pick up reusable metal skewers at your kitchen gadget store, or wooden ones at your local grocer. If you’re using wooden skewers, soak in water for 20-30 minutes before use so they don’t catch on fire during grilling.

Chicken Spiedini Ingredients

You only need a handful of ingredients for this delicious & tangy recipe

Chicken

When selecting your chicken, choose boneless skinless chicken breast. White or dark meat works with this Italian Spiedini recipe, but I prefer chicken breast in this recipe.

Cut the chicken in equal size pieces, between a ping pong ball and golf ball size is a good rule of thumb. You will get some pieces that are thinner or smaller, just roll those up into a compact chicken package when it’s time to skewer.

It’s also a good idea to put similar in size pieces of chicken together on a skewer. If you have some smaller chunks, put them on a skewer together. That way they are all done at once and cook evenly.

If you like this full of flavor chicken recipe, you’ll love my Artichoke Chicken.

Breadcrumbs

Panko breadcrumbs are the best. They’re a little more crispy than regular breadcrumbs. However, regular breadcrumbs or almond flour work in this recipe too. My gluten free friends prefer Ian’s brand of Gluten Free Panko.

For a veggie dish using breadcrumbs, try my lightened-up Eggplant Parmesan.

Cheese

This is an Italian dish, you must have parmesan. Grated Parmesan or Romano cheese work in this recipe. However, Romano cheese is typically saltier than Parm.

There is a huge difference between Parmesan cheese in the shaker can and freshly grated Parmesan, and it’s not only the taste.

• Ingredients in shaker can: Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Cellulose Powder To Prevent Caking, Potassium Sorbate To Protect Flavor.
• Ingredients in Parmesan cheese you grate: milk, salt, bacteria cultures, and enzymes.

Yes, the shaker can is easier, however, it tastes so much better when you grate it yourself. AND less additives!

If you don’t have a microplane, get one! It’s a kitchen tool I use every week for: garlic, ginger, hard cheeses, and zesting citrus. It works great on hard cheeses like parmesan.

Lemon Basil Sauce

The secret is in the sauce! Italians call this sauce Amogio Sauce. I call it mouthwatering goodness. Here is what is in this Lemon Basil Sauce:

• Extra Virgin Olive Oil
• Lemon Juice (freshly squeezed)
• Garlic
• Basil
• Red Pepper Flake (optional)

Whisk all the ingredients together. That’s it. Pour 2/3 of the sauce in a jar and seal with lid until ready to serve.

Marinate the Chicken

After reserving 2/3 of the marinade for sauce, marinate the chicken in the remaining marinade. Marinate for 20-30 minutes.

Don’t marinate too much longer than 30 minutes. Since there is fresh lemon juice in the marinade, the acid in the juice will start to cook the chicken.

Breading the Chicken

It’s an easy 3-step process to bread the chicken for this Italian Spiedini. First, in a shallow dish (like a pie plate), MIX together Parmesan cheese, panko breadcrumbs, garlic powder, parsley, salt and pepper. Secondly, ROLL marinated chicken chunks in breadcrumb mixture. Third, THREAD the skewers with breaded chicken. Typically, half a chicken breast will fit on one 10″ skewer.

Using an olive oil sprayer, spray chicken skewers with a little bit of olive oil before grilling.

Grillin’ Italian Spiedini

Preheat the grill to low-medium heat. Grill chicken spiedini for 10-15 minutes, turning often so the breadcrumbs don’t burn. Internal temperature should be 165 degrees Fahrenheit when they are done.

What to Serve Spiedini With

Since you have such a tasty sauce, you need something to soak up the extra bit on the plate. Here are a few suggestions:

• Whole Wheat Pasta
• Zucchini Noodles
• Green Beans
• Broccoli

Grilled Italian Spiedini with Lemon Basil Sauce pairs excellent with Spinach Salad and Pesto Dressing. Make this for your side dish!

Leftovers

Leftover Chicken Spiedini is great reheated. Reheat in the air fryer to bring back the crispiness. Here are 2 of my favorite leftover options:

Salad

Chicken Spiedini is tasty chopped up into a salad. Toss in your favorite greens, with diced zucchini or cherry tomatoes. If you like cheese as much as I do, add in feta or goat cheese. Drizzle with left over Lemon Basil Sauce. Top with your favorite nuts or seeds, sunflower or pumpkin seeds would be tasty!

Sandwich

Make it a sandwich! Spread your bun with Boursin Cheese (yum) and lay down some spinach leaves or romaine. Place your chicken spiedini (minus the skewer) on top of the greens, and drizzle with leftover Lemon Basil sauce. Enjoy!

More Chicken Recipes

Mediterranean Artichoke Chicken

25-Minute Pesto Chicken

Chicken Fajita Kabobs

Chimichurri Chicken

Chicken Burgers in Pita with Tzatziki

If you like this recipe, please leave me a 5 star rating below! Thank you for reading my post.

Don’t want to miss a recipe? Sign up for my FREE Recipe Drops.