Chicken Spiedini Recipe with Amogio Sauce: Italian Skewers

Chicken Spiedini with Amogio Sauce — an easy Italian skewer recipe featuring herb-marinated chicken cubes coated in parmesan-panko, grilled or broiled to a golden crisp and served with a warm lemon-garlic Amogio sauce. Ready in about 40 minutes, this recipe yields 6 servings at an affordable cost per serving and delivers juicy interior chicken with a crunchy, flavorful crust.

Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Servings: 6
Calories: Approximately 465–520 per serving
Cost/Serving: $3.45 (approx.)
Difficulty: Easy
Storage: Refrigerate up to 3 days; freeze up to 2 months

Chicken Spiedini is an Italian-American skewer dish made from 1-inch chicken breast cubes marinated in olive oil, fresh herbs, and lemon zest, then coated with a parmesan-panko mixture and cooked at high heat. The Amogio sauce—an emulsion of butter, olive oil, garlic, and lemon—adds bright, savory richness when served warm alongside the skewers.

The combination of a short oil-and-herb marinade and a crisp parmesan-panko coating helps the pieces brown quickly while staying tender and juicy inside. Store the sauce separately to keep the crust crisp when reheating leftovers.

Pro Tip: Pat chicken cubes completely dry before breading. Surface moisture causes steam that prevents the panko from crisping and from adhering properly to the chicken.

Welcome to a fresh take on an Italian classic: Chicken Spiedini with Amogio Sauce. This approachable recipe brings together crisp, golden-breaded chicken skewers and a warm lemon-garlic butter sauce for a flavor-packed meal you can prepare on weeknights or for weekend gatherings. It’s easy to scale, forgiving with substitutions, and adaptable for gluten-free or dairy-free diets.

Introduction

Spiedini literally means “skewers” in Italian. This version uses lean chicken breast, bright lemon, and aromatic herbs to create a light yet satisfying skewer. The parmesan-panko crust gives a Mediterranean crunch, while the Amogio sauce—rich with butter, olive oil, garlic, and fresh herbs—adds depth and a bright citrus finish.

Ingredients

Gather ingredients before you begin to streamline the cooking process.

For the Chicken Skewers

2 pounds chicken breasts, cut into 1-inch cubes
1/3 cup olive oil
1/4 cup white wine (optional) or chicken broth
2 tbsp fresh rosemary, finely chopped
1 tbsp dried oregano
Zest of 1 lemon
1 tsp salt
1 tsp black pepper
3/4 cup panko breadcrumbs (use gluten-free if needed)
1/3 cup grated Parmesan (omit for dairy-free)

For the Amogio Sauce

1/2 cup olive oil
1/4 cup butter (or vegan butter)
3 cloves garlic, minced
1/4 cup lemon juice
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
1/4 tsp salt
1/4 tsp black pepper
Pinch of red pepper flakes (optional)

Optional Substitutions

Gluten-free: use gluten-free panko.
Dairy-free: replace butter with vegan butter and omit Parmesan.
No alcohol: skip white wine and use low-sodium chicken broth instead.

How to Make Chicken Spiedini — Step by Step

Step 1: Marinate the Chicken

Combine chicken cubes, olive oil, optional white wine, rosemary, oregano, lemon zest, salt, and pepper in a large bowl. Toss to coat, cover, and refrigerate for 20–30 minutes. If you have more time, marinate up to 4 hours for deeper flavor.

Step 2: Prepare the Breading

Mix panko breadcrumbs and grated Parmesan in a shallow bowl. Remove the chicken from the marinade and pat pieces dry. Dredge each cube in the breadcrumb mixture, pressing gently so the coating adheres.

Step 3: Assemble the Skewers

Thread the breaded chicken onto metal or soaked bamboo skewers. Arrange the pieces evenly to ensure uniform cooking.

Step 4: Cook the Chicken

Preheat a grill pan or outdoor grill to medium-high and brush lightly with oil. Grill skewers about 4 minutes per side, turning until the chicken reaches an internal temperature of 165°F and the crust is golden. Alternatively, broil or bake at 400°F for 15–20 minutes, turning once.

Step 5: Make the Amogio Sauce

In a small saucepan over low heat, melt butter with olive oil. Sauté garlic for about 1 minute until fragrant, then stir in lemon juice, parsley, basil, salt, pepper, and red pepper flakes. Keep the sauce warm until ready to serve.

Step 6: Serve

Arrange skewers on a platter, drizzle some warm Amogio sauce over them, and serve extra sauce on the side for dipping. Garnish with lemon wedges and extra parsley if desired.

Helpful Tips & Cooking Notes

Pat chicken dry before breading to ensure a crisp crust.
For extra crunch, spray breaded chicken lightly with oil before grilling or set under the broiler briefly to finish.
Skewer alternatives: bake breaded pieces on a sheet pan if you don’t have skewers.
Avoid overcooking: monitor internal temperature to keep chicken juicy.

Serving Suggestions

Serve Chicken Spiedini with lemon-herb couscous, grilled vegetables, a crisp Caesar-style salad, or a simple green salad. For beverages, a chilled Pinot Grigio or sparkling lemonade complements the lemony, herb-forward flavors.

Nutritional Information (per serving — approximate)

Calories: 465–520
Total Fat: 38 g
Saturated Fat: 10 g
Cholesterol: 130 mg
Sodium: 800 mg
Carbohydrates: 15 g
Fiber: 2 g
Sugars: 1 g
Protein: 38 g

This is a protein-forward meal with a balanced mix of fats and carbohydrates—ideal for a filling weeknight dinner.

Storage and Leftovers

Refrigerate skewers in an airtight container for up to 3 days; store sauce separately to preserve crispness.
Freeze uncooked, breaded chicken pieces in a single layer, then transfer to freezer bags for up to 2 months. Thaw in the refrigerator before cooking.
Reheat in a 350°F oven for about 10 minutes, or until the internal temperature reaches 165°F and the coating regains crispness.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?

Yes—thighs add extra juiciness and work well with this method. Adjust cook time slightly if pieces are larger.

How do I prevent sticking on the grill?

Preheat the grill and oil the grates or grill pan lightly. Use metal skewers or soak bamboo skewers for at least 10 minutes before grilling.

Can I bake the spiedini instead of grilling?

Yes. Bake at 400°F for 15–20 minutes, turning once, until golden and cooked through.

Is the Amogio sauce spicy?

Only mildly—red pepper flakes add a light kick. Omit them for a gentler sauce.

Related Recipes

Chicken Jerusalem Recipe — a flavorful, herb-forward chicken dish
Baked Chicken Chimichangas — a baked, crispy chicken-wrapped favorite

Conclusion

Chicken Spiedini with Amogio Sauce is an easy, satisfying recipe that delivers bright Italian flavors with minimal fuss. The herb marinade, parmesan-panko crust, and warm lemon-garlic butter sauce combine for a crowd-pleasing dish that’s perfect for weeknights or entertaining. Try the recipe as written or experiment with suggested substitutions to suit dietary needs—either way, enjoy and buon appetito!

Enjoy cooking and buon appetito!

Chicken Spiedini Recipe with Amogio Sauce – Easy Italian Skewers

Author: Patri