Chicken Spiedini Recipe: Skewered Italian Perfection With Lemon and Herbs

There’s nothing quite like the taste of perfectly grilled chicken spiedini, where tender meat meets bright Italian flavors on every skewer. This recipe brings authentic taste to your backyard with minimal effort.

The secret lies in marinating the chicken in lemon, garlic, and fresh herbs before grilling. Proper skewering ensures even cooking and maximum flavor in each bite. The result is juicy, perfectly seasoned chicken with charred edges.

Traditional Italian techniques make this dish stand out from ordinary skewers. The combination of citrus and herbs creates a balance that’s both fresh and deeply satisfying.

Serve with crusty bread to soak up every drop of flavor. This is Italian grilling at its finest.

Ingredients for Chicken Spiedini

Tender chicken, bright citrus, and fresh herbs come together for authentic Italian skewers.

The chicken thighs are non-negotiable here—dark meat stays juicy on the grill where breasts dry out. Look for thighs with good marbling at your butcher or grocery store. Whole Foods has great organic options if that matters to you. Fresh herbs make or break the flavor, so grab rosemary and parsley that look vibrant, not wilted. The lemons should feel heavy for their size (more juice).

No fresh herbs? Dried at one-third the amount works in a pinch, but the flavor won’t be as bright. Short on time? Pre-minced garlic from a jar is fine (don’t tell Nonna). Red wine vinegar can be swapped for apple cider vinegar. For extra depth, add 1 tsp Dijon mustard to the marinade. The skewers? Metal works too—just no need to soak.

Marinate the chicken for at least 2 hours (overnight is ideal). Leftovers keep 3-4 days in the fridge. Reheat gently in a skillet to avoid drying out. The marinade doubles easily for a crowd—just keep the ratios the same.

Step-by-Step Instructions for Chicken Spiedini

Master the technique for perfectly grilled skewers with bright citrus and herb flavors.

Step 1: Soak Skewers and Marinate Chicken

Place the 12 pieces wooden skewers in a shallow dish and cover with warm water for 30 minutes. This prevents them from burning on the grill. Meanwhile, in a large bowl, whisk together the 0.25 cup lemon juice, 1 tbsp lemon zest, 0.5 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 4 cloves minced garlic cloves, 2 tbsp fresh rosemary, 0.25 cup fresh flat-leaf parsley, 1 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp crushed red pepper flakes.

Cut the 1.5 lb boneless skinless chicken thighs into 1-inch cubes and add them to the marinade. Coat the chicken thoroughly, ensuring each piece is well covered. Cover and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.

Step 2: Skewer the Chicken

Remove the chicken from the refrigerator and drain the soaked skewers. Thread the marinated chicken cubes onto the skewers, leaving a small space between each piece. This allows for even cooking and better heat circulation.

Discard any remaining marinade that has come into contact with raw chicken. The chicken should feel firm but tender when pierced with a skewer tip. Arrange the assembled skewers on a tray lined with parchment paper to catch any drips.

Step 3: Grill to Perfection

Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Place the skewers on the grill and cook for 4-5 minutes per side, turning once, until the chicken is cooked through and the edges are golden brown with slight char marks.

Watch for flare-ups from the marinade’s oil. If they occur, move the skewers to a cooler part of the grill until the flames die down. The chicken is done when an instant-read thermometer inserted into a cube reads 165°F and the juices run clear.

Step 4: Rest and Serve

Transfer the skewers to a clean platter and let them rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is moist and flavorful. The chicken should be tender and easily pull away from the skewer when ready.

Garnish with extra chopped fresh flat-leaf parsley for a pop of color and freshness. Serve immediately with a squeeze of additional lemon juice if desired, alongside crusty bread or a fresh salad.

Regional Styles of These Flavors

Sicilian Style

In Sicily, they add 1 tsp dried oregano and ½ tsp fennel seeds to the marinade for an earthier profile. The oregano grows wild on the island, giving it a more robust flavor than what we find in US grocery stores. I source mine from Penzeys for authenticity. 🗺️

Roman Approach

Roman cooks often include anchovy fillets in the marinade—just 2-3 finely minced fillets dissolve into the oil and add umami depth. It’s a trick I learned from a chef in Trastevere that transforms the flavor without tasting fishy.

Calabrian Heat

For southern Italy’s spicy kick, add 1 tbsp Calabrian chili paste to your marinade. This fiery condiment from Calabria brings heat and complexity. I find it at Eataly or specialty Italian markets. The paste’s smoky notes pair perfectly with the lemon and herbs. 🌶️

Venetian Variation

In Venice, they sometimes use white wine instead of red wine vinegar—about ¼ cup dry Pinot Grigio. The wine’s crisp acidity brightens the marinade. I like to add a splash when I want a lighter, more delicate flavor profile.

Tuscan Twist

Tuscan cooks love incorporating fresh sage—1 tbsp finely chopped—alongside the rosemary. The piney aroma of sage complements the chicken beautifully. I grow it in my herb garden just for this purpose.

Frequently Asked Questions