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Fabulous Grilled Chicken Spiedini

The sizzle of chicken on the grill, the laughter of friends and family gathered around, the aroma of Italian herbs dancing in the air…some of my fondest summer memories revolve around backyard barbecues. But one memory stands out, a weeknight dinner transformed by a simple, yet utterly delicious dish: Chicken Spiedini. I remember the first time I tasted it, the tender, juicy chicken exploding with flavor from the crispy breadcrumb coating, a revelation of simplicity and taste that instantly became a family favorite. It wasn’t just dinner; it was an experience, a little slice of Italy right in my own backyard.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Dietary Type: Dairy-Free Optional (see note)

Ingredients

4 boneless, skinless chicken breast halves
⅔ cup Italian seasoned breadcrumbs
⅓ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon rind
2 garlic cloves, minced
2 tablespoons olive oil (see note)
2 tablespoons butter, melted (see note)

Note: To reduce fat and calories, you can substitute ¼ cup of buttermilk for the butter/oil mixture.

Equipment Needed

Plastic wrap
Meat mallet or rolling pin
Waxed paper
Shallow dish
Wooden toothpicks (optional)
Metal skewers
Grill

Instructions

Begin by preparing the chicken breasts. Place them between two sheets of plastic wrap. Using a meat mallet or even a rolling pin, gently pound the chicken until it’s very thin, about ⅛ inch thick. This step is crucial for ensuring even cooking and maximum tenderness.
Next, create the flavorful breadcrumb mixture. On a sheet of waxed paper, combine the Italian seasoned breadcrumbs, grated Parmesan cheese, chopped fresh parsley, grated lemon rind, and minced garlic. Mix well to ensure all the ingredients are evenly distributed. The lemon zest really brightens up the flavor profile!
In a shallow dish, whisk together the olive oil and melted butter. This mixture will serve as a binder for the breadcrumbs and add richness to the chicken. If you are opting for a lower-fat version, substitute ¼ cup of buttermilk here.
Now, it’s time to coat the chicken. Dip each pounded chicken breast into the butter/oil mixture (or buttermilk), ensuring it’s well coated. Then, transfer the chicken to the breadcrumb mixture and press gently to adhere the crumbs on both sides.
Tightly roll up each coated chicken breast. If needed, use wooden toothpicks to secure the rolls. Don’t overstuff them; a tight roll will help maintain their shape during grilling.
Cut the chicken rolls into 1-inch-thick pieces. This creates the perfect bite-sized portions for the spiedini.
Thread the chicken pieces onto metal skewers. If you used toothpicks to secure the rolls, remove them before skewering. Ensure the chicken pieces are snug on the skewer but not overly crowded.
Repeat the process with the remaining chicken, breadcrumbs, and butter mixture until all the spiedini are assembled.
Prepare your grill by lightly greasing the grid. Place the skewers on the grid over medium-hot coals.
Cover the grill and cook the chicken spiedini for approximately 5 minutes per side, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C). Keep an eye on them, as grilling times can vary depending on the heat of your grill.

Expert Tips & Tricks

For even more flavor, marinate the pounded chicken in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before coating it in the breadcrumbs.
If you don’t have a grill, you can bake the spiedini in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until cooked through.
To prevent the spiedini from sticking to the grill, make sure the grates are clean and well-oiled.
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
Don’t overcrowd the grill. Cook the spiedini in batches to ensure even cooking.
For a crispy finish, you can broil the spiedini for a minute or two at the end of the grilling process, keeping a close watch to prevent burning.

Serving & Storage Suggestions

Serve the Grilled Chicken Spiedini hot off the grill as an appetizer or a main course. They are delicious on their own, but even better with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. They pair perfectly with a side of grilled vegetables, a fresh salad, or some pasta with marinara sauce.

Leftover spiedini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them in short intervals, being careful not to overcook. While they’re best fresh, these little flavor bombs hold up surprisingly well.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	360 kcal	N/A
Calories from Fat	171 kcal	48%
Total Fat	19.1g	29%
Saturated Fat	7g	34%
Cholesterol	98.3mg	32%
Sodium	667.8mg	27%
Total Carbohydrate	14.6g	4%
Dietary Fiber	1g	4%
Sugars	1.2g	5%
Protein	31.3g	62%

Variations & Substitutions

Gluten-Free: Use gluten-free breadcrumbs instead of regular breadcrumbs.
Spicy: Add a pinch of red pepper flakes to the breadcrumb mixture for a kick.
Herbaceous: Experiment with different fresh herbs like rosemary, thyme, or oregano in the breadcrumb mixture.
Cheese Variety: Try using a different hard cheese, such as Pecorino Romano, in place of Parmesan.
Vegetarian Option: Use firm tofu or halloumi cheese cut into cubes and marinated in Italian dressing before breading and grilling.

FAQs (Frequently Asked Questions)

Q: Can I prepare the chicken spiedini ahead of time?
A: Yes, you can prepare the chicken up to the point of grilling and store them, covered, in the refrigerator for several hours. This makes them a perfect option for entertaining.

Q: Can I use wooden skewers instead of metal ones?
A: Absolutely! Just be sure to soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

Q: How do I know when the chicken is cooked through?
A: The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.

Q: Can I add vegetables to the skewers?
A: Yes, feel free to add vegetables like cherry tomatoes, bell peppers, or zucchini to the skewers for a more complete meal. Just be sure to adjust the grilling time accordingly.

Q: Can I freeze the leftover chicken spiedini?
A: Yes, you can freeze them in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before reheating.

Final Thoughts

Grilled Chicken Spiedini is more than just a recipe; it’s an invitation to create memories, to gather with loved ones, and to savor the simple pleasures of good food. Don’t be afraid to experiment with different variations and substitutions to make it your own. So fire up the grill, gather your ingredients, and get ready to experience the magic of Chicken Spiedini! I encourage you to try this recipe and share your feedback and any creative variations you come up with. Pair it with a crisp Italian white wine for the ultimate summer meal. Buon appetito!