Lemon Herb Chicken Spiedini with Parmesan and Parsley Recipe

Introduction

Chicken Spiedini is a flavorful Italian grilled skewer dish that combines juicy chicken pieces with a zesty garlic-lemon marinade and a crispy Parmesan-panko coating. Perfect for a summer barbecue or a quick weeknight dinner, these skewers are both simple to make and impressive to serve.

Ingredients

• 3/4 cup extra-virgin olive oil
• 2 to 3 garlic cloves, grated (about 1 1/2 tsp.)
• 1 tsp. finely grated lemon zest
• 1/4 cup fresh lemon juice
• 2 tsp. Italian seasoning
• 1/4 tsp. crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 4 (8-oz.) boneless, skinless chicken breasts, cut into 1″ pieces
• 1 tsp. chicken bouillon (such as Better Than Bouillon; optional)
• 3/4 cup panko
• 1/4 cup finely grated Parmesan, plus more for serving
• 2 tbsp. finely chopped fresh Italian parsley
• 5 to 7 wooden skewers

Instructions

1. Step 1: Soak wooden skewers in water for at least 30 minutes and up to 2 hours to prevent burning during grilling.
2. Step 2: In a small bowl, whisk together the olive oil, grated garlic, lemon zest, lemon juice, Italian seasoning, crushed red pepper flakes, 1 teaspoon salt, and several grinds of black pepper.
3. Step 3: In a large bowl, toss the chicken pieces with the chicken bouillon (if using) and 1/3 cup of the prepared sauce.
4. Step 4: Add the panko breadcrumbs, 1/4 cup Parmesan, a large pinch of salt, and several grinds of black pepper to the chicken. Gently toss until the chicken pieces are evenly coated.
5. Step 5: Thread 4 to 5 chicken pieces onto each skewer. Sprinkle any remaining breadcrumb mixture over the chicken, gently pressing to help it adhere.
6. Step 6: Preheat a grill to medium-high heat, about 5 minutes, or heat a grill pan over medium-high heat.
7. Step 7: Grill the chicken skewers, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C), about 5 minutes per side. Transfer to a platter.
8. Step 8: Stir the chopped parsley into the remaining sauce. Spoon some sauce over the grilled chicken and sprinkle with more Parmesan. Serve the remaining sauce on the side.

Tips & Variations

• For extra flavor, marinate the chicken in the sauce for up to 2 hours before coating with breadcrumbs.
• Substitute chicken breasts with chicken thighs for a juicier result.
• Use metal skewers if preferred, but no need to soak them.
• Add a pinch of smoked paprika to the breadcrumb mixture for a smoky twist.

Storage

Store leftover chicken spiedini in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness. Avoid microwaving to keep the breadcrumb coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Chicken Spiedini ahead of time?

Yes, you can prepare the chicken and marinade a few hours ahead. It’s best to coat the chicken with the breadcrumb mixture just before grilling to keep it crispy.

What if I don’t have a grill?

You can use a grill pan or a broiler to cook the chicken skewers. Just ensure the heat is high enough to brown the coating and cook the chicken through evenly.

Lemon Herb Chicken Spiedini with Parmesan and Parsley Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 104 reviews

Chicken Spiedini is a flavorful Italian-inspired grilled chicken skewer recipe featuring tender chicken pieces marinated in a zesty lemon, garlic, and Italian herb-infused olive oil, then coated with a crispy Parmesan-panko crust and grilled to juicy perfection. This dish is perfect as a light main course or appetizer, served with a refreshing lemony sauce and fresh parsley garnish.

• Author: Elena
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 5 to 7 skewers, serving 4 to 6 people 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Marinade and Sauce

• 3/4 cup extra-virgin olive oil
• 2 to 3 garlic cloves, grated (about 1 1/2 tsp.)
• 1 tsp finely grated lemon zest
• 1/4 cup fresh lemon juice
• 2 tsp Italian seasoning
• 1/4 tsp crushed red pepper flakes
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Chicken and Coating

• 4 (8-oz.) boneless, skinless chicken breasts, cut into 1” pieces
• 1 tsp chicken bouillon (such as Better Than Bouillon; optional)
• 3/4 cup panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese, plus more for serving
• 2 tbsp finely chopped fresh Italian parsley
• 5 to 7 wooden skewers

Instructions

1. Soak Skewers: Soak wooden skewers in water for at least 30 minutes and up to 2 hours to prevent them from burning during grilling.
2. Prepare Marinade: In a small bowl, whisk together the olive oil, grated garlic, lemon zest, lemon juice, Italian seasoning, crushed red pepper flakes, 1 teaspoon kosher salt, and several grinds of black pepper until well combined.
3. Toss Chicken: In a large bowl, combine the chicken pieces with the chicken bouillon (if using) and one-third cup of the prepared sauce. Add the panko breadcrumbs, Parmesan cheese, a large pinch of kosher salt, and several grinds of black pepper. Gently toss everything together so the chicken is evenly coated with the breadcrumb mixture.
4. Thread Chicken on Skewers: Thread 4 to 5 pieces of the coated chicken onto each soaked skewer. Sprinkle and gently press any remaining breadcrumb coating over the chicken on the skewers to help it adhere well.
5. Preheat Grill: Preheat your grill to medium-high heat for about 5 minutes. Alternatively, heat a grill pan on the stovetop over medium-high heat.
6. Grill Chicken: Place the skewers on the hot grill or grill pan. Grill, turning occasionally, until the chicken is golden brown on all sides and an instant-read thermometer inserted into the thickest part reads 165°F, about 5 minutes per side.
7. Serve: Transfer the cooked skewers to a platter. Stir the chopped parsley into the remaining marinade sauce, then spoon some of this sauce over the skewers. Sprinkle with additional Parmesan cheese and serve the rest of the sauce on the side for dipping.

Notes

• Soaking the wooden skewers prevents them from burning during grilling.
• Using chicken bouillon enhances the savoriness but is optional.
• If you don’t have a grill, the skewers can be cooked in a grill pan or under a broiler.
• Always use a meat thermometer to ensure chicken is safely cooked to 165°F.
• Leftover marinade can be served as a dipping sauce if stored separately before grilling.

Keywords: Chicken Spiedini, grilled chicken skewers, Italian chicken recipe, lemon garlic chicken, Parmesan chicken, summer grilling