chicken spiedini with lemon basil sauce

Easy Italian Spiedini with Lemon Basil Sauce

In Mains by sarawalkenbach8 Comments

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.

2 grilled chicken spiedinis with a side of lemon basil sauce
This Italian Grilled Chicken Spiedini with Lemon Basil sauce will be on your weekly rotation of dinner recipes.

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


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.


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.

chicken spiedini plated with pasta and sauce on the side
Chicken Spiedini is a family favorite. The kids love to eat the chicken right off the skewer.


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

lemon basil sauce all whisk together
Make it easy! This marinade doubles as the 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.

marinating chicken in lemon basil sauce
Lemon basil sauce doubles as a marinade. Marinate for no more than 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.

chicken spiedini ready to be grilled
Chicken Spiedini are ready to be grilled.

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.

grilled chicken spiedini
Chicken Spiedini goes great with pasta or a side salad.

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!


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


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!


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

thyme branch

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chicken spiedini with lemon basil sauce

Italian Chicken Spiedini with Lemon Basil Sauce

Sara Walkenbach
Easy, tangy, and delicious! This Chicken Spiedini recipe is a favorite. Make extra, you will want leftovers!
5 from 3 votes
Prep Time 10 minutes
Marinating Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American Italian
Servings 8 skewers
Calories 394 kcal


  • 8 Skewers 10" wooden (soaked in water, 20 minutes prior) or reusable


  • 4 Chicken Breasts or 2# tenderloins, cut into chunks
  • Olive Oil for spraying

Marinade / Sauce

  • 3/4 cup Olive Oil extra virgin
  • 3/4 cup Lemon Juice (4 lemons) freshly squeezed
  • 3 tbsp Fresh Basil chopped
  • 3+ Garlic Cloves chopped or microplaned
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Red Pepper Flake optional


  • 1 cup Panko Bread Crumbs or Almond Flour
  • 1 cup Parmesan or Romano Cheese grated or microplaned
  • 2 tsp Dried Parsley
  • 1/2 tsp Salt
  • 1/2 tsp Garlic Powder


  • If using wooden skewers, soak in water for 20 minutes. Preheat grill to medium heat.

Lemon Basil Sauce

  • Make marinade/sauce: Whisk all marinade ingredients together in large bowl. Pour 2/3 of mixture into a jar with a tight fitting lid. This will be your finishing sauce. The other 1/3 will be used as the marinade.
  • Cut chicken into chunks the size of a ping pong ball. Add the chicken to marinade. Let marinate for 20-30 minutes. See note.

Breading & Skewering

  • Make breading: Mix all breading ingredients together in a shallow dish, like a pie plate.
  • Take marinated chicken out of marinade and roll in breadcrumb mixture. Thread onto skewer, stacking the chicken chunks close together. Do this with 8 skewers, half a chicken breast per skewer. Spray with olive oil.


  • Preheat grill to medium low. Grill chicken spiedini for 10-15 minutes, rotating often to prevent burning. They are done when internal temperature is 165 degrees Fahrenheit.


  • Plate Italian Spiedini on top of freshly cooked pasta or a bed of greens, shake or whisk sauce and drizzle over spiedini. Top with fresh cracked pepper or red pepper flake.



Be sure to soak wooden skewers before use so they don’t catch on fire.
Don’t marinate chicken longer than a hour. The acid in the fresh lemon juice will cook the chicken.


Serving: 1skewerCalories: 394kcalCarbohydrates: 8gProtein: 30gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 81mgSodium: 679mgPotassium: 480mgFiber: 1gSugar: 1gVitamin A: 192IUVitamin C: 11mgCalcium: 173mgIron: 1mg
Keyword Chicken spiedini with lemon basil sauce, Easy Chicken Spiedini, grilled chicken spiedini
Tried this recipe?Let us know how it was!


  1. 5 stars
    So tasty that you won’t miss the ones that are served at your local restaurant!

  2. I’m adding this to our dinner rotation … the entire family loved it! Thank you!

    1. Author

      YAY! I love to hear this! Thanks for leaving me a note Emily! Glad you all loved it.

    1. Author

      Yay! I’m so happy you all loved it! Thanks so much.

5 from 3 votes

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