Italian Grilled Chicken Skewers (Spiedini)

Tender Italian Grilled Chicken Skewers (Spiedini) marinated in olive oil, garlic, fresh herbs, and lemon, then grilled to juicy perfection with beautiful char marks. These classic Italian spiedini are bursting with bright Mediterranean flavors. Simple, healthy, and incredibly versatile — perfect as a main dish or appetizer for any occasion.

Why You’ll Love This recipe

These Italian Grilled Chicken Skewers deliver authentic Italian flavor with minimal effort. The bright, zesty marinade of olive oil, garlic, lemon, and herbs infuses the chicken beautifully, resulting in juicy, tender meat with deliciously caramelized edges.

They’re quick to prepare, family-friendly, and perfect for weeknights or weekend barbecues. You can serve them as a main with sides, in wraps, over salads, or as party appetizers. The smoky aroma from the grill combined with fresh Italian herbs makes this dish truly irresistible and better than anything from a restaurant.

Yield: 4 servings

Italian Grilled Chicken Skewers (Spiedini)

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Juicy Italian grilled chicken skewers marinated in garlic, herbs, and lemon — simple and delicious.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 2 lbs (900g) boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
• ⅓ cup extra virgin olive oil
• 4–5 garlic cloves, minced
• Zest and juice of 2 lemons
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon honey (optional)
• Fresh parsley, for garnish
• Lemon wedges, for serving

Instructions

1. Make the marinade — In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, rosemary, oregano, Italian seasoning, salt, pepper, and honey if using.
2. Prepare the chicken — Cut chicken into even 1.5-inch cubes. Add to the marinade and toss thoroughly to coat every piece.
3. Marinate — Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Prepare skewers — If using wooden skewers, soak them in water for 30 minutes. Preheat your grill to medium-high heat.
5. Thread the chicken — Remove chicken from marinade (reserve some for basting). Thread pieces onto skewers, leaving small gaps between them.
6. Oil the grill — Brush grill grates lightly with oil to prevent sticking.
7. Grill the spiedini — Place skewers on the hot grill. Cook for 5–6 minutes on the first side until nice grill marks appear.
8. Flip and baste — Turn the skewers, baste with reserved marinade, and grill another 5–6 minutes until chicken is cooked through.
9. Check doneness — Ensure internal temperature reaches 165°F (74°C). Remove from grill when beautifully charred and juicy.
10. Rest and serve — Let skewers rest for 5 minutes. Sprinkle with fresh chopped parsley, serve with lemon wedges, and enjoy your delicious Italian Grilled Chicken Spiedini! Perfect with pasta, salad, or grilled vegetables.

Notes

Do not over-marinate beyond 4 hours due to the lemon juice. Fresh herbs give the best flavor. This recipe works beautifully on an outdoor grill, grill pan, or under the broiler.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 607Total Fat 31gSaturated Fat 6gUnsaturated Fat 25gCholesterol 191mgSodium 720mgCarbohydrates 10gFiber 5gSugar 1gProtein 71g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

• Cut chicken into uniform pieces for even cooking.
• Marinate for at least 30 minutes, ideally 2–4 hours for maximum flavor.
• Soak wooden skewers in water for 30 minutes to prevent burning.
• Don’t overcrowd the skewers — leave a little space between pieces.
• Oil the grill grates well to prevent sticking.
• Grill over medium-high heat for nice char without drying out the chicken.
• Baste with leftover marinade during the first few minutes of grilling.
• Let the chicken rest for 5 minutes after grilling for juicier results.
• Use a meat thermometer — 165°F (74°C) is perfect.
• Serve with lemon wedges for an extra burst of freshness.

Ingredients Notes

Boneless, skinless chicken breasts or thighs work wonderfully — thighs stay juicier while breasts are leaner. Extra virgin olive oil forms the base of the bright marinade. Fresh garlic and a mix of Italian herbs (rosemary, oregano, thyme, parsley) deliver classic Italian aroma.

Fresh lemon zest and juice add brightness and help tenderize the meat. Salt and black pepper enhance all the flavors. A touch of honey or sugar (optional) helps with beautiful caramelization on the grill.

Variations and Substitutions

Use chicken thighs for extra juiciness or turkey for a different protein. Add vegetables like bell peppers, red onions, or zucchini between the chicken pieces for a complete meal. Make it spicy with red pepper flakes or Calabrian chili paste.

For a cheesy twist, add cubes of pancetta or wrap in prosciutto. Try a balsamic marinade for sweetness. Gluten-free and low-carb friendly as written. For indoor cooking, use a grill pan or broil in the oven. Turn leftovers into chicken salad or wraps.

Storage Options

Refrigerate cooked skewers in an airtight container for up to 4 days. Reheat gently in a 350°F (175°C) oven or on a skillet to maintain moisture. Raw marinated chicken can be refrigerated up to 24 hours. Cooked skewers can be frozen up to 2 months — thaw overnight and reheat gently.

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