The Sizzle That Started It All
The first time I tasted chicken spiedini, the smell of garlic and lemon filled the air. Juicy chicken, crispy breadcrumbs, and that buttery sauce—I was hooked. Ever wondered how you could turn chicken spiedini into something unforgettable? It’s all in the marinade and that golden crust. One bite, and you’ll crave it forever.My First Skewer Disaster
My first try? I forgot to soak the skewers. They caught fire, and my chicken cubes went rogue. But here’s the thing: cooking mishaps make the best stories. Home cooking isn’t about perfection—it’s about joy. Share your funniest kitchen fail below!Why This Dish Shines
– The lemon zest cuts through the richness, balancing every bite. – Crispy cheese breading meets tender chicken—texture heaven. Which flavor combo surprises you most? Is it the garlic-Parmesan or the buttery wine sauce?A Bite of History
Chicken spiedini hails from Italy, where “spiedini” means skewers. Think rustic feasts with simple, bold flavors. *Did you know?* Some versions use veal or swordfish instead. Try it with a side of crusty bread—perfect for sauce-dipping.
| Ingredient | Amount | Note |
|---|---|---|
| Olive oil | ¼ cup | |
| White wine (or chicken stock) | ¼ cup | |
| Salt | 1 teaspoon | |
| Freshly ground black pepper | ½ teaspoon | |
| Red pepper flakes | ¼ teaspoon | |
| Freshly grated lemon zest | 1 tablespoon | |
| Boneless, skinless chicken breasts | 2 pounds | cut into 1-inch cubes |
| Olive oil | As needed | for grilling |
| Italian-style breadcrumbs | 1 cup | |
| Chopped fresh parsley | 2 tablespoons | |
| Garlic powder | 1 tablespoon | |
| Freshly grated lemon zest | 1 tablespoon | |
| Freshly grated Parmesan cheese | ⅓ cup | |
| Freshly grated Pecorino cheese | ¼ cup | |
| Olive oil | ⅓ cup | |
| Butter | 5 tablespoons | |
| Garlic | 4 cloves | minced |
| White wine | ¼ cup | |
| Lemon zest | 2 tablespoons | |
| Chopped fresh parsley | 2 tablespoons | |
| Salt | To taste | |
| Freshly ground black pepper | To taste |
How to Make Chicken Spiedini
Step 1 Marinate the chicken first. Mix olive oil, wine, salt, pepper, red pepper flakes, and lemon zest. Toss chicken cubes in the mix. Let sit 20-30 minutes. (Hard-learned tip: Soak wooden skewers now to avoid burning.)
Step 2 Make the breading while waiting. Combine breadcrumbs, parsley, garlic powder, lemon zest, and cheeses. Coat each chicken piece well for crunch. Quiz: What’s the safe internal temp for chicken? Share below!
Step 3 Thread chicken onto skewers. Grill 5 minutes per side on medium-high heat. Brush the grate with oil to prevent sticking.
Step 4 Make the sauce while grilling. Sauté garlic in oil and butter. Add wine, lemon zest, and parsley. Season to taste.
Cook Time: 20 minutes Total Time: 50 minutes Yield: 6 servings Category: Dinner, Grilling
Try These Twists
Vegetarian Swap chicken for firm tofu or mushrooms. Use veggie stock instead of wine.
Spicy Double the red pepper flakes. Add a dash of hot sauce to the marinade.
Seasonal Use orange zest in winter. Add fresh thyme in fall for warmth. Which twist would you try? Vote in the comments!
Serving Ideas
Pair with garlic bread and a crisp salad. Garnish with extra parsley and lemon wedges. Drink with chilled white wine or sparkling lemonade. Both cut through the rich sauce. Which would you choose tonight?
Keep It Fresh or Freeze It
Store leftover chicken spiedini in the fridge for up to 3 days. Use an airtight container to keep them juicy. Reheat in the oven at 350°F for 10 minutes. For longer storage, freeze skewers (without sauce) for 2 months. Thaw overnight before reheating. *Fun fact: My neighbor swears these taste even better the next day!* Batch-cook tip: Double the marinade and breading for easy future meals. Why this matters: Proper storage keeps flavors bright and avoids waste. Ever tried freezing skewers? Share your tricks below!Fix Common Spiedini Slip-Ups
Issue 1: Breading won’t stick? Pat chicken dry before marinating. Issue 2: Skewers burning? Soak wooden sticks for 30 minutes first. Issue 3: Chicken drying out? Grill just until 165°F—no longer. Why this matters: Small tweaks make big flavor differences. My first batch was a breadcrumb disaster—learn from my mistakes! Which problem do you face most often? Let’s troubleshoot together.Your Spiedini Questions, Answered
Q: Can I make this gluten-free?
A: Swap breadcrumbs for gluten-free panko or crushed rice crackers.
Q: How far ahead can I prep?
A: Marinate chicken overnight, but bread right before grilling.
Q: No grill? No problem!
A: Bake at 400°F for 15 minutes, flipping halfway.
Q: Cheese swaps?
A: Try Romano or Asiago if Pecorino’s too sharp.
Q: Feeding a crowd?
A: Double the recipe—just don’t crowd the grill.
Let’s Eat Together
Nothing beats sharing a meal—or a recipe win. I’d love to see your spiedini creations! Tag me on Pinterest@AmeliaHartwellEats so I can cheer you on. Happy cooking! —Amelia Hartwell.
