Why You’ll Love It
- It’s juicy and flavorful. Chicken breast marinates in a flavorful combination of olive oil, lemon, Italian seasoning, and garlic, which helps them retain their moisture during a trip through the oven.
- The garlic butter sauce is the best. It turns a good dish into a great dish, and comes together right in the microwave while the skewers are in the oven.
- The easy breading method is hands free. No individual dredging and dirty, egg-covered fingers here. Just toss the chicken pieces with beaten egg right in the bowl they marinated in, then toss with a seasoned breadcrumb mixture.
Key Ingredients in Chicken Spiedini
- Chicken breast is a lean cut kept nice and juicy by the flavorful marinade.
- Italian seasoning features several herbs—like basil, oregano, marjoram, and thyme—for the price of one.
- Lemon juice adds a bright citrus flavor to the marinade.
- Parmesan cheese gives the breading a hit of cheesy umami.
- Garlic is added to the marinade, breading (in powder form), and the butter sauce for a flavor that’s present throughout.
- Italian-style breadcrumbs for a little crunch.
- Calabrian chiles for those like the idea of making your spiedini a little spicy. I love these pleasantly spicy chiles and think they improve almost anything they touch. They’re great here for their fruity, floral spice, but you can easily substitute crushed red pepper if that’s what you’ve got on hand.
Helpful Swaps
- You can swap plain breadcrumbs for Italian-style breadcrumbs.
- You can use Pecorino Romano cheese in place of Parmesan.
Chicken Spiedini
Serves 4 to 5- 1/4 cup olive oil
- 3 tablespoons freshly squeezed lemon juice (1 medium lemon)
- 1 tablespoon Italian seasoning
- 2 garlic cloves, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes or chopped Calabrian chiles (optional)
- 2 pounds boneless, skinless chicken breasts, cut into 1 to 1 1/2-inch pieces
- 5 to 7 (about 10-inch) skewers, soaked in cold water for at least 30 minutes if wooden
- 1 cup dried Italian-style breadcrumbs
- 1 ounce Parmesan cheese, finely grated (1/4 cup)
- 2 tablespoons finely chopped fresh parsley leaves
- 1 teaspoon garlic powder
- 1 large egg, lightly beaten
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 clove garlic, minced
- 1 pinch kosher salt
- 1 teaspoon finely chopped fresh parsley leaves
Meanwhile, stir 1 cup dried Italian-style breadcrumbs, 1 ounce finely grated Parmesan cheese, 2 tablespoons finely chopped fresh parsley leaves, and 1 teaspoon garlic powder together in a shallow dish (such as a 9-by-13-inch baking dish) or large bowl.
Heat the oven to 400 degrees F. Fit a wire rack into a rimmed baking sheet.
Add one beaten large egg to the chicken and toss until evenly coated. Transfer all the chicken to the breadcrumb mixture and toss until the chicken is well coated. Thread the chicken pieces onto the skewers (about 6 pieces per skewer, they can be just touching). Arrange the skewers on the rack, spacing them evenly apart.
Bake the spiedini until cooked through, golden brown, and an instant-read thermometer registers at least 165 degrees F, 30 to 40 minutes. Meanwhile, make the garlic butter sauce.
Microwave 4 tablespoons unsalted butter cut into pieces, 1 minced garlic clove, and 1 pinch kosher salt in a small microwave-safe bowl until the butter is melted and the garlic is fragrant, about 1 minute. Stir in 1 teaspoon finely chopped parsley leaves. Brush or drizzle the spiedini with the garlic butter sauce before serving.
Recipe note: Leftovers can be refrigerated in an airtight container for up to three days.
