chicken spiedini recipe
The Best chicken spiedini recipe
What really sells this recipe for me is how it balances flavor and nutrition without sacrificing taste. The chicken is lean but packed with protein, and the marinade keeps it tender while adding a bright, tangy depth. I’ve experimented with different marinades over the years—some with lemon and garlic, others with a touch of honey or herbs—but the classic combination of olive oil, lemon juice, and Italian seasoning always works best. My kids won’t even notice how healthy it is because it’s so delicious, and honestly, I don’t blame them. It’s not just a meal; it’s a little treat that makes me feel good about feeding them. And because the spiedini cook quickly, it’s perfect for meal prep too—you can make a big batch on Sunday and reheat it for lunch or dinner all week. It’s that kind of recipe that makes me feel like I’m doing something good for my family without having to overcomplicate things. Plus, the kids love helping me shape the chicken into little skewers, and it’s a fun way to get them engaged in the cooking process. It’s not just food; it’s a little tradition.
Classic Chicken Spiedini
A delightful Italian-inspired dish featuring tender chicken spiedini served with a creamy tomato sauce and fresh basil. Perfect for a quick weeknight meal or an elegant dinner party.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup breadcrumbs
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup canned crushed tomatoes
- 1/2 cup tomato sauce
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh basil, chopped
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Cut chicken breasts into thin strips. -
2
In a shallow dish, beat the egg lightly. In another dish, mix breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper. -
3
Dredge each chicken strip in the egg, then coat thoroughly with the breadcrumb mixture. -
4
Place spiedini on a parchment-lined baking sheet and bake for 15-18 minutes or until golden brown and cooked through. -
5
While spiedini bake, heat olive oil in a pan over medium heat. Add minced garlic and sauté for 30 seconds. Pour in crushed tomatoes and tomato sauce, simmer for 10 minutes. Stir in Parmesan and basil, and adjust seasoning with salt and pepper. -
6
Remove spiedini from oven and let cool slightly. Serve spiedini topped with warm tomato sauce.
🔧Equipment
- Mixing bowls
- Baking sheet
- Oven
- Food processor or rolling pin
- Measuring cups and spoons
- Knife and cutting board
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- Tips: For extra flavor, add a pinch of red pepper flakes or dried oregano to the breadcrumb mixture.
- You can substitute whole wheat breadcrumbs for a healthier option.
- Make sure chicken is fully cooked through to avoid any risk of undercooking.
Watch Video Of How Classic Chicken Spiedini Works
❓ Frequently Asked Questions About Chicken Spiedini
What is the best way to prepare chicken spiedini before grilling or pan-frying?
The best way to prepare chicken spiedini involves marinating the chicken pieces in a mixture of olive oil, lemon juice, garlic, and herbs (like parsley or basil) for at least 30 minutes, or up to overnight for deeper flavor. Pat the chicken dry with paper towels before cooking to ensure a good sear. You can also lightly coat the pieces with cornstarch or flour for extra crispiness.
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How do I ensure my chicken spiedini stays juicy while cooking?
To keep chicken spiedini juicy, avoid overcooking—use a high heat but keep an eye on them so they cook through quickly (about 3–4 minutes per side for medium-rare). You can also marinate the chicken in a mixture with a bit of acid (like lemon juice) and fat (olive oil) to help retain moisture. Brining the chicken for 20–30 minutes before cooking can also help lock in juices.
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Can I substitute any ingredients in the classic chicken spiedini recipe?
Yes! You can replace traditional ingredients like:
– Chicken with shrimp, turkey, or even halloumi for a vegetarian option.
– Lemon juice with vinegar or a splash of white wine.
– Garlic with shallots or a pinch of smoked paprika for depth.
– Herbs like parsley or basil can be swapped for fresh dill, cilantro, or even a sprinkle of red pepper flakes.
– Olive oil with avocado oil or vegetable oil if preferred.
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Why does my chicken spiedini turn out rubbery or dry, and how can I fix it?
Chicken can turn rubbery or dry if overcooked or not marinated properly. To fix it:
1. Check doneness early—use a meat thermometer (165°F/74°C for fully cooked chicken).
2. Rest the chicken after cooking—let it sit for 2–3 minutes before serving to redistribute juices.
3. Use a lighter touch—high heat can dry out the meat faster. If pan-frying, use a bit more oil to prevent sticking.
4. Marinate longer—a longer marinade (especially with acid) helps tenderize the meat.
5. Try a different cooking method—grilling or baking can sometimes dry chicken out more; opt for a quick pan-sear instead.
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How do I serve chicken spiedini with the best sides or sauces?
Chicken spiedini pairs beautifully with:
– Classic sides: Grilled asparagus, roasted potatoes, or a simple arugula salad with lemon vinaigrette.
– Sauces: A light garlic aioli, chimichurri, or a drizzle of pesto for extra flavor.
– Toppings: Fresh mozzarella, cherry tomatoes, and a sprinkle of red pepper flakes for a Caprese-style presentation.
– Extra crunch: Warm crusty bread or a side of caprese skewers to soak up the juices.
