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Chicken Spiedini (Italian Skewers, 3 Authentic Recipes, Crispy Outside Juicy Inside)

Chicken spiedini are breaded Italian-American chicken skewers that originated in the kitchens of New York and New Jersey’s Italian immigrant communities. Thin strips of chicken are marinated, coated in seasoned breadcrumbs, threaded onto skewers, and grilled or broiled until the outside is golden-crisp while the inside stays incredibly juicy.

What Is Chicken Spiedini?

“Spiedini” means “skewers” in Italian. Traditional Italian-American chicken spiedini are distinctive for their breadcrumb coating, which creates a crunchy exterior that locks in moisture. The technique comes from spiedini alla siciliana — Sicilian skewers adapted by Italian-American cooks.

The Cut of Chicken That Matters Most

You want thin, even strips — about 1 inch wide and ¼ inch thick. Options:

Chicken breast, sliced into ¼-inch strips — Tender, lean, cooks fast (Best choice)
Chicken thighs, sliced into ¼-inch strips — Juicier, more forgiving (Excellent)
Pre-cut chicken tenders — Convenient but inconsistent size (Trim to even width)

Consistent strip thickness is the single biggest factor in perfect spiedini. Slice against the grain.

Classic Balsamic Spiedini Recipe

Prep: 20 min | Cook: 10-12 min | Serves: 4 (12 skewers)

Marinade:

2 tbsp balsamic vinegar
3 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh rosemary, minced (or 1 tsp dried)
1 tsp kosher salt | ½ tsp black pepper

Breading:

1 cup Italian-style breadcrumbs (or panko for crispier result)
½ cup grated Parmigiano-Reggiano
1 tsp garlic powder | ½ tsp paprika | ½ tsp dried oregano

Chicken: 1½ lbs boneless skinless chicken breast or thigh, sliced into ¼-inch strips

Instructions:

Marinate. Combine marinade ingredients, add chicken strips, refrigerate 30 min–4 hours.
Prepare breading. Whisk together breadcrumbs, Parmigiano, garlic powder, paprika, oregano in a shallow dish.
Coat the chicken. Shake off excess marinade (too wet = breading falls off). Press each strip into breading on all sides. Press firmly.
Thread onto skewers. Use metal or soaked wooden skewers. Thread 3-4 strips per skewer, leaving small gaps for even cooking.
Cook (see methods below).

Variation 1: Lemon-Herb Spiedini

Swap the balsamic marinade for:

3 tbsp fresh lemon juice + 1 tbsp lemon zest
3 tbsp olive oil
2 tbsp fresh herbs (parsley, basil, or thyme)
2 cloves garlic, minced | 1 tsp salt | ½ tsp pepper

Light, bright, and perfect for summer grilling.

Variation 2: Parmesan-Garlic Spiedini

Use the classic marinade but add to the breading:

½ cup extra Parmigiano-Reggiano (double the original)
4 cloves garlic (minced into the marinade)
1 tsp Italian seasoning

The extra cheese creates a deeply savory, golden crust that’s irresistible.

Grill vs. Broiler vs. Oven

Grill (Best for flavor): Preheat to medium-high (400°F/200°C). Oil the grates well. Cook 4-5 min per side until 165°F internal. The charring adds smoky depth.

Broiler (Best for weeknights): Place on a foil-lined rack 4-6 inches from broiler. Broil 4-5 min per side, watching closely. The dry heat from above creates the crispiest crust.

Oven (Most hands-off): Bake at 425°F on a wire rack over a baking sheet. Cook 15-18 min, flipping once at 10 min. Less crispy than grill or broiler but easiest.

Pro Tips

Don’t skip the marinade. Even 30 minutes of marinating makes a dramatic difference in juiciness.
Pat the chicken BEFORE marinating, not after. Dry chicken absorbs marinade better.
Soak wooden skewers for 30 minutes before using — dry wood burns under the broiler.
Leave gaps between strips on the skewer. Tight packing traps steam and kills the crunch.

FAQ

What’s the difference between spiedini and spiedies? Spiedini are breaded Italian-American skewers; spiedies (from Upstate New York) are cubed marinated meat served on bread, usually unbreaded.

Can I make chicken spiedini ahead of time? Yes — marinate and bread up to 24 hours ahead, cover with plastic wrap, refrigerate. Cook just before serving.

What sauce goes with chicken spiedini? Classic: warm marinara for dipping. Also great: lemon-garlic aioli, tzatziki, or a simple arugula salad dressed with lemon and olive oil.