Chicken Spiedini with Garlic Butter Amogio Sauce

Spiedini – Easy Italian Chicken Skewers

This totally versatile and super delicious Italian American chicken recipe received rave reviews from my nieces, brother, and mother this week, so I’m very excited to share it with you!

What’s not to love about this easy recipe? Juicy chicken is marinated in lemon, garlic, and rosemary until it’s nicely tenderized. Then it’s coated in my secret breadcrumb mixture (a hint: I use two different types of bread crumbs!) and either pan-fried, baked, or grilled to perfection.

The best part about this chicken spiedini recipe is the sauce! Amogio sauce roughly translates to “my way” in Italian, and it’s the perfect warm, buttery finish to your chicken skewers.

Chicken Spiedini Ingredients

Here’s what you need to make these Italian chicken skewers:

Complete list of ingredients and amounts can be found in the recipe card below.

• Chicken: This recipe will work with boneless chicken breast or boneless chicken thighs. Cut your meat into 1-inch pieces so that they’ll fit perfectly on your skewers.
• Olive Oil: The base for our marinade, olive oil adds rich flavor and moisture to the chicken.
• Lemon: Fresh lemon juice and zest add a bright flavor and work to tenderize the meat while it’s soaking up all of this deliciousness. Be sure to buy unwaxed lemons, or scrub the lemons under hot water to remove any wax before you zest them.
• Fresh Herbs: Rosemary and flat leaf parsley add the right amount of earthy, herby flavor to the marinade.
• Seasonings: Plenty of freshly minced garlic, salt, pepper, and optional crushed red pepper flakes round out the marinade ingredients. Leave the pepper flakes out if you’re not a fan of spice.
• Breadcrumbs: For the most delicious crispy breading, use both panko breadcrumbs and Italian-style regular breadcrumbs. I like the texture that this combo creates so much! The Italian breadcrumbs add flavor and coverage while the panko adds additional texture and crispiness.
• Parmesan Cheese: Use freshly grated parmesan from a wedge rather than pre-grated cheese.

Amogio Sauce Ingredients

The ingredients in Amogio sauce mirror the ingredients in the chicken spiedini marinade, with the addition of butter to make it extra rich.

The flavor of this classic Italian sauce is tangy, lemony, garlicky, buttery, herby, and slightly spicy if you add crushed red peppers to the mix.

This is the perfect sauce for chicken spiedini, but it’s really a very good all-purpose sauce too! Drizzle this over fish, pasta, vegetables, or steak. It makes everything better!

Because the name of this sauce comes from the Italian for “my way”, there are variations on the recipe, depending on who you ask. A delicious Sicilian version includes fresh tomatoes, but for spiedini, this tomato-free amogio works best.

How To Make Chicken Spiedini with Amogio Sauce

1: Marinate the Chicken: Combine chicken pieces with olive oil, lemon, garlic, seasonings, and herbs. Marinate for a minimum of 30 minutes, and for up to 12 hours.

2: Coat with Breadcrumbs: Roll each piece of chicken in a mixture of panko and Italian seasoned breadcrumbs, tossing to coat.

3: Skewer: Add the chicken pieces to soaked wooden skewers, about 4-5 pieces on each.

4: Pan-Fry: Cook the skewers in olive oil over medium heat for 10-12 minutes, turning occasionally, until golden and cooked through.

5: Make the Sauce: Melt butter with olive oil over medium heat. Then add the garlic and cook until fragrant. Stir in lemon zest, lemon juice, and red pepper flakes and simmer for a minute or two. Finish the sauce with chopped parsley, salt and pepper.

Recipe Tips

• Soak your skewers: If you’re using wooden or bamboo skewers and planning to grill your spiedini, it’s important to soak the skewers in water for 20-30 minutes so that they won’t catch on fire while you’re cooking the chicken.
• Toast the breadcrumbs: This step is optional, but is the only way to get nutty, browned breading if you’re baking or air frying these skewers. Add two tablespoons of oil to a skillet with the breadcrumbs and cook, stirring occasionally for about 5 minutes, until they’re golden brown.
• Make the sauce ahead of time: Amogio sauce is delicious served slightly warm or at room temperature. Feel free to make this sauce earlier in the day or even the day before. Store in the fridge and then gently reheat before serving.
• Marinating time: A longer marinating time will give you more flavorful chicken. If you have the time, let the chicken marinate in the fridge for several hours. At a minimum, marinate chicken spiedini for at least 30 minutes.
• Don’t crowd the chicken. When skewering chicken pieces, leave a small amount of space between each one. This will help the chicken cook evenly on all sides.

Storing Tips

Keep any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat the chicken in a skillet with a little bit of olive oil to crisp the coating back up.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 1 vote

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Chicken Spiedini

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

Author: Diana

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Chicken Spiedini features tender chicken pieces marinated with garlic, herbs, and extra virgin olive oil, then coated in a parmesan breadcrumb mixture and shallow fried or grilled to crispy perfection. Served with a simple but bold buttery lemon Amogio sauce.

5 Servings

Chicken Spiedini features tender chicken pieces marinated with garlic, herbs, and extra virgin olive oil, then coated in a parmesan breadcrumb mixture and shallow fried or grilled to crispy perfection. Served with a simple but bold buttery lemon Amogio sauce.

Recipe Video

Equipment

• Large mixing bowl
• Shallow dish
• Wooden skewers
• Nonstick skillet or grill
• Small saucepan
• Tongs
• Microplane zester

Ingredients 

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Chicken:

• ▢ 2 pounds (900 g) boneless skinless chicken breasts cut into 1 inch pieces
• ▢ ¼ cup (60 ml) olive oil plus more for shallow frying
• ▢ 3 garlic cloves minced
• ▢ ½ a lemon juice and zest
• ▢ 1 tablespoon finely chopped fresh rosemary
• ▢ 2 tablespoons chopped fresh parsley
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground black pepper
• ▢ ¼ teaspoon crushed red pepper flakes optional
• ▢ ½ cup (30 g) panko breadcrumbs
• ▢ ½ cup (60 g) Italian-style breadcrumbs
• ▢ ½ cup (40 g) grated Parmesan cheese

Amogio Sauce:

• ▢ ½ stick (57 g) unsalted butter
• ▢ 2 tablespoons (30 ml) olive oil
• ▢ 4 garlic cloves minced
• ▢ ½ a lemon juice and zest
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ Salt and ground black pepper to taste
• ▢ 1-2 tablespoons chopped fresh parsley

Instructions 

• In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, rosemary, parsley, salt, pepper, and red pepper flakes. Add the chicken and toss to coat.
• Cover and marinate for 30 minutes if the time allows, and up to 12 hours in the refrigerator.
• In a shallow dish, mix panko, Italian breadcrumbs, and parmesan cheese.
• Dip each piece of marinated chicken into the breadcrumb mixture, pressing gently to coat.
• Thread 4-5 chicken pieces onto each skewer. Set aside while heating the skillet or grill.
• To shallow fry: heat olive oil in a nonstick pan over medium heat. Add skewers and cook for 10-12 minutes, turning to brown all sides.
• To grill: preheat grill to medium-high. Grill skewers for 10–12 minutes, turning occasionally until golden and cooked through.
• To bake: Bake skewers at 400°F (200°C) for 15-20 minutes, flipping once halfway.
• While chicken cooks, make the sauce. In a saucepan, melt butter with olive oil over medium heat.
• Add garlic and cook for 1-2 minutes until fragrant. Stir in lemon zest, lemon juice, and red pepper flakes.
• Simmer sauce for a minute, and season with salt and pepper to taste. Stir in chopped parsley and remove from heat.
• Serve chicken skewers hot with sauce spooned over or on the side.

Notes:

• To Air Fry: Cook in the air fryer at 380°F/190°C for 10-12 minutes, turning halfway through. Cook until the chicken is fully cooked and browned. Since all air fryers cook a bit differently, adjust the time if needed so that your chicken skewers cook perfectly.
• If baking or air frying, toast the breadcrumbs in a skillet with a bit of oil before coating the chicken. 
• If grilling, soak the skewers in water for 30 minutes before adding the chicken. 
• Marinate longer if at all possible, for the most flavorful chicken. 
• Chicken is fully cooked when it reaches an internal temperature of 165°F/74°C.

Nutrition Information

Serving: 2skewers, Calories: 560kcal, Carbohydrates: 18g, Protein: 45g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 0.4g, Cholesterol: 149mg, Sodium: 830mg, Potassium: 802mg, Fiber: 2g, Sugar: 2g, Vitamin A: 727IU, Vitamin C: 19mg, Calcium: 157mg, Iron: 2mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

What To Serve With Chicken Spiedini

This dish is perfect with a quick lemony side salad, my easy garlic bread, or your favorite pasta.

Grilled or roasted vegetables also pair beautifully with the rustic, bright flavors of this dish.

Try my Caprese Salad, Garlic Butter Pasta, or Roasted Broccolini to create a wonderfully Italian-inspired meal!

For dessert, try my popular Tiramisu recipe, or Italian Rainbow Cookies.

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Everyone at my house loved this recipe, and I know that your family will love this easy Chicken Spiedini recipe too! Pin the recipe to save it for later if you need to.