Name: Chicken Spiedini for Supper
Yield: 4

Chicken Spiedini is the kind of chicken you think about days later, crispy, flavorful, and super simple to make.

Chicken Spiedini

I’m so obsessed with this recipe—I can’t wait for you to try it! If you’ve never had Chicken Spiedini, it’s an Italian-inspired dish made with marinated chicken that’s breaded, skewered, and baked. I cook it at a high temp so it’s ready in just 12 minutes—just like my straightforward baked chicken bites!

Each skewer bakes up golden, crispy, and full of flavor. They’re quick, straightforward, and totally irresistible.

Honestly, this is one of my all-time favorite chicken dishes. Don’t skip the straightforward lemon garlic butter sauce—it takes them over the top!

Ingredients

Here’s what you’ll need to make Chicken Spiedini:

Chicken Thighs: Dark meat stays juicy and adds more flavor. Breasts will dry out.
Olive Oil: The better the oil, the better the flavor. Use extra-virgin.
Chicken Broth: It is satisfying to Swanson’s for flavor—not sponsored.
Lemons: We’re using fresh lemons for both zest and juice.
Garlic: Big flavor in the Chicken Spiedini marinade and the lemon butter sauce.
Red Pepper Flakes: Adds a little kick without too much heat. You can skip it.
Italian Seasoning: Lots of flavor from just one ingredient.
Salt & Pepper: Season in layers—check the seasoning and adjust as you go.
Italian-Style Panko & Parmesan: Makes the chicken crispy and flavorful. Use the kind of Parmesan in the fridge section, not shelf-stable.
Butter & Parsley: This straightforward sauce gets drizzled on top and takes the chicken to the next level.

The marinade is mixed in one bowl, and the crispy breadcrumb topping comes together in another for this Chicken Spiedini.

What To Serve With Chicken Spiedini

Lemon rice: Bright and simple to pair with the lemon garlic flavors.
Roasted potatoes: So satisfying with the garlic butter sauce.
Caesar Salad: This is a reliable side to the crispy chicken!
Herb Rice: Light, fluffy rice with herby flavor—pairs evenly.
Mashed Potatoes: If you want comfort food, this combo is hard to beat.

The chicken goes into the marinade, gets coated in the breadcrumb topping, then gets skewered and baked.

Chicken Spiedini Tips

Soak wooden skewers: If using wood, soak them in water for 30 minutes so they don’t burn.
Pat chicken dry: Helps the marinade stick and gives a better crust.
Don’t skip the spray: A good coat of cooking spray helps the breadcrumbs crisp up and keeps the skewers from sticking to the foil.
Use a meat thermometer: Chicken Spiedini is done at 160–165°F.

Storage

Chicken Spiedini is best fresh from the oven while the coating is crispy. If you have leftovers keep them in an airtight container in the fridge for up to 2 days and reheat in the oven or air fryer to regain some crisp.