The easiest Chicken Spiedini—tender, juicy chicken marinated with simple, flavour-packed ingredients. These Italian chicken skewers are grilled or broiled to a golden finish and make a quick, healthy, and satisfying meal when time is short or you want an effortless weeknight dinner.
In Italian, spiedino means meat skewer (spiedini is plural), so “chicken spiedini” simply refers to chicken skewers. In the US you’ll sometimes see a breaded version served with a dip, but this recipe keeps things light and classic: juicy grilled chicken seasoned with a few fresh herbs and lemon.
There are no breadcrumbs in this recipe, making it lighter, quicker to prepare, and healthier. I love serving these with grilled vegetables and a handful of arugula. They grill beautifully outdoors in summer and can easily be broiled indoors year-round.
Prepping in advance
One important step is to soak wooden skewers for at least 30 minutes before cooking to prevent them from burning. If you use metal skewers you can skip this step.
To save time on the day you plan to serve them, marinate the chicken ahead and keep it chilled in the fridge until you’re ready to cook.
How to make Chicken Spiedini – step by step
If using wooden skewers, soak them in a tray of water for 30 minutes.
Cut the chicken into 1-inch cubes and place in a bowl. Add the chopped herbs, lemon zest, olive oil, and a good pinch of salt and pepper. Stir until everything is well combined. You can use the chicken immediately or refrigerate to marinate.
Heat the broiler (grill) to high. Thread the marinated chicken evenly onto the skewers and arrange them on a baking tray.
Place the tray on a high shelf under the broiler and cook for 5 minutes. Turn the skewers and cook for another 5 minutes, or until the chicken is nicely browned and cooked through.
Serve the skewers with a squeeze of fresh lemon juice.
Serving suggestions and variations
These skewers pair wonderfully with grilled vegetables such as zucchini, eggplant, or bell peppers. A simple side of arugula dressed with olive oil, lemon juice, salt and pepper adds freshness and balance.
Other side ideas that complement the skewers include roast potatoes, a grain salad, a white bean mash, a simple caprese salad, or a green bean salad with mustard vinaigrette.
More delicious Italian recipes you might like
- Pistachio Crusted Chicken with Arugula Salad
- Involtini alla Palermitana (Sicilian Beef Involtini)
- Eggplant Parmigiana (Parmigiana di Melanzane)
- Stuffed Pork Tenderloin with Prosciutto & Pistachios
- Creamy Tuscan Chicken with Garlic and Pancetta
If you try this Chicken Spiedini recipe, please leave a comment to let me know how it turned out. I love hearing from readers and learning about your variations and serving ideas.
Step By Step Photos Above
Most of our recipes include step-by-step photos and helpful tips to get great results every time.
Chicken Spiedini – Italian Chicken Skewers
By Emily
Equipment
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4 wooden skewers (or metal skewers)
Ingredients
- 4 chicken breasts
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp dried oregano
- Zest of 1 whole lemon
- 2 tbsp olive oil
- Salt and pepper, to season
- A squeeze of fresh lemon juice, for serving
Instructions
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If using wooden skewers, soak them in a tray of water for 30 minutes.
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Cut the chicken into 1-inch cubes and place in a bowl.
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Add the herbs, lemon zest, olive oil, and a good pinch of salt and pepper. Stir until combined. Use immediately or refrigerate to marinate.
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Heat the broiler (grill) to high. Thread the chicken evenly onto the skewers and place on a baking tray.
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Place the tray on a high shelf under the broiler and cook for 5 minutes. Turn the skewers and cook for another 5 minutes until browned and cooked through.
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Serve the skewers with a squeeze of lemon juice and grilled vegetables or salad.
Notes
- Cutting the chicken: Cut the pieces evenly so they cook at the same rate.
- Variations: Swap or add herbs and spices to change the flavour—these skewers are very versatile.
- Outdoor grilling: Grill on a BBQ for a smoky flavour; cook for about 3 minutes per side over direct heat.
- Storage: Leftovers keep in a sealed container in the fridge for up to 3 days. Reheat in the oven or broiler until piping hot, or enjoy cold with salad.
- Freezing: Freeze before or after cooking; thaw overnight before cooking or reheating.
Helpful Info for All Recipes
- I use extra virgin olive oil in my recipes unless otherwise noted.
- Vegetable sizes are medium unless stated otherwise.
- All recipes are developed using a fan (convection) oven unless noted.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is approximate.