Easy Chicken Spiedini with Lemon Basil Sauce

There’s a bit of a debate about where Italian Spiedini originated in Kansas City. I’m just thankful it’s a thing because, let’s be honest, it’s delicious! What’s not to love about tender, marinated chicken rolled in crispy breadcrumbs and Parmesan cheese, grilled to golden perfection, and drizzled with a bright, lemony basil sauce? This Grilled Chicken Spiedini with Lemon Basil Sauce is one of those recipes the whole family will love.

This is hands down one of my kids’ favorite meals I make. Between the crispy, cheesy chicken and that fresh, zesty lemon basil sauce, it’s easy to see why! It’s packed with Italian flavor, easy enough for a weeknight dinner, and one recipe the whole family will look forward to.

If you like the Italian flavors in this recipe, you’ll love my Tuscan Salad.

Why You’ll Love This Chicken Spiedini Recipe

• Easy to grill or bake: The chicken is cut into similar-sized pieces, so it cooks evenly and quickly.
• That lemon basil sauce! Bright, fresh, and bursting with flavor. It’s so good you’ll want to put it on everything. It even makes a delicious salad dressing!
• Great for leftovers: The chicken is just as delicious the next day. Crisp it up in the air fryer, toss it into a salad, or wrap it up for an easy lunch.
• Packed with flavor: Between the savory Parmesan, crispy breadcrumbs, flavorful marinade, and zesty lemon basil sauce, every bite is full of delicious Italian flavor.

What is Chicken Spiedini?

Spiedini Spiedini means “skewer” in Italian. You can use just about any protein to make spiedini, including lobster, chicken, pork, beef, or even tofu.

Traditionally, spiedini is made by cutting the protein into strips and rolling them up. This recipe takes a slightly easier approach, making it a breeze to prep and grill. Simply cut the chicken breasts into chunks and follow three easy steps:

• Marinate the chicken: Let the chicken soak up all that delicious flavor.
• Roll in breadcrumbs and cheese: Coat each piece in a savory, cheesy breadcrumb mixture.
• Skewer and grill: Thread the chicken onto skewers and grill until golden and cooked through.

Here’s a little shortcut I’ve started using myself: skip the skewers altogether! Just place the breaded chicken pieces directly on the grill. It’s one less step, and you still get all that delicious flavor. If you’re short on time or don’t feel like fussing with skewers, this is a great option.

If you do prefer skewers, you can use reusable metal ones or grab a package of wooden ones at your local grocery store. If you’re using wooden skewers, soak them in water for 20–30 minutes before grilling to help prevent them from catching fire.

If you like recipes full of flavor like this one, you’ll love my Warm White Bean Kale Salad.

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 strips or chunks. 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.

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 microplaner, 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.

Lemons are where it’s at! If you like lemons as much as I do, you’ll love my Lemony Shrimp Pasta.

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, PATmarinated chicken strips 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.

Grilled vs. Baked Chicken Spiedini

Grilling

Preheat your grill to low-medium heat. Grill the chicken spiedini for 10–15 minutes, turning frequently to keep the breadcrumbs from burning. Cook until the internal temperature reaches 165°F. Grilling is a great option when you want less mess and that delicious, smoky flavor!

Baking

I’ve started baking my chicken spiedini, and they turn out almost as delicious as the grilled version! It’s a great alternative when you don’t feel like firing up the grill.

For this method, you’ll need a baking sheet and an oven-safe cooling rack. The rack allows air to circulate underneath the chicken, helping the breading crisp up. I also skip the skewers when baking and cut the chicken into slightly larger pieces.

Lightly spray the rack with olive oil and arrange the breaded chicken pieces in a single layer. Spray the tops with olive oil, then bake at 425°F for 10–15 minutes, flipping halfway through. After flipping, lightly spray the other side with olive oil.

Once the chicken is nearly cooked through, switch the oven to broil for a few minutes to crisp and brown the breadcrumbs. Keep a close eye on them so they don’t burn! The chicken is done when it reaches an internal temperature of 165°F.

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

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