Keen to shake up your weeknight dinners? Chicken spiedini is your new best friend—these skewered, flavor-packed bites are endlessly adaptable and perfect for quick, satisfying meals. Whether you’re craving something zesty, smoky, or downright cozy, we’ve rounded up 18 delicious variations to inspire your next kitchen adventure. Dive in and discover your new favorite twist on this versatile classic!
Classic Italian Chicken Spiedini
Unbelievably, you don’t need a plane ticket to Italy to enjoy these juicy, herb-packed chicken skewers—just a grill (or grill pan) and a craving for something spectacular. Let’s turn your kitchen into a trattoria with this simple yet show-stopping recipe that’ll have everyone asking for seconds (and the secret!).
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for extra juiciness)
– 1/4 cup extra-virgin olive oil (or any neutral oil)
– 3 cloves garlic, minced (about 1 tbsp)
– 2 tbsp fresh lemon juice (bottled is fine in a pinch)
– 1 tbsp dried oregano (fresh chopped if you have it)
– 1 tsp kosher salt (adjust if using table salt)
– 1/2 tsp black pepper (freshly ground for best flavor)
– 1 large red bell pepper, cut into 1-inch pieces (any color pepper works)
– 1 medium red onion, cut into 1-inch chunks
– Wooden or metal skewers (soak wooden ones in water for 30 minutes to prevent burning)
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 3 cloves minced garlic, 2 tbsp lemon juice, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp pepper to create the marinade.
2. Add 1.5 lbs cubed chicken to the bowl, tossing thoroughly until every piece is coated. Let it marinate at room temperature for 15 minutes—this quick soak infuses flavor without making the chicken mushy.
3. While the chicken marinates, preheat your grill or grill pan to medium-high heat (about 400°F). If using wooden skewers, soak them in water now to prevent charring.
4. Thread the marinated chicken cubes onto skewers, alternating with 1-inch pieces of red bell pepper and red onion for colorful, even cooking.
5. Place the skewers on the preheated grill. Cook for 6-8 minutes per side, flipping once, until the chicken reaches an internal temperature of 165°F and has nice grill marks.
6. Remove the skewers from the grill and let them rest for 3 minutes—this keeps the juices locked in, so your first bite isn’t a dry disappointment.
7. Serve immediately. Optionally, drizzle with a squeeze of fresh lemon or a sprinkle of chopped parsley for a bright finish.
Oh, the magic here is in the texture: tender, char-kissed chicken with a hint of zesty garlic and oregano, paired with sweet, smoky veggies. Try serving these skewers over a bed of fluffy couscous or tucked into warm pita with a dollop of tzatziki for a Mediterranean twist that’ll disappear faster than you can say “delizioso!”
Grilled Lemon Herb Chicken Spiedini
Feast your eyes, folks—it’s time to ditch the same-old chicken routine and skewer your way to glory with these Grilled Lemon Herb Chicken Spiedini! Think juicy, char-kissed morsels bursting with zesty brightness, all threaded onto sticks for maximum fun (and minimal fork fights). Trust me, your grill—and your taste buds—will thank you.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (or thighs for extra juiciness)
– 1/4 cup olive oil (or any neutral oil)
– 3 tbsp fresh lemon juice (about 1 large lemon)
– 2 tbsp chopped fresh parsley (or dried in a pinch)
– 1 tbsp chopped fresh rosemary (adjust to taste)
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes (to prevent burning)
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh rosemary, 2 cloves minced garlic, 1 tsp salt, and 1/2 tsp black pepper until well combined.
2. Add 1.5 lbs cubed chicken breasts to the bowl, tossing to coat evenly in the marinade. Tip: Let it marinate for at least 15 minutes at room temperature for deeper flavor—no need to chill!
3. While the chicken marinates, soak 8 wooden skewers in water for 30 minutes to keep them from charring on the grill.
4. Preheat a grill or grill pan to medium-high heat (about 400°F).
5. Thread the marinated chicken cubes onto the soaked skewers, leaving a small gap between pieces for even cooking.
6. Place the skewers on the preheated grill. Cook for 4–5 minutes per side, flipping once, until the chicken reaches an internal temperature of 165°F and has visible grill marks. Tip: Use a meat thermometer to avoid guesswork—no one wants dry chicken!
7. Remove the skewers from the grill and let them rest for 3 minutes before serving. Tip: Resting locks in those juicy juices, so don’t skip it!
Now, revel in that tender, herb-infused chicken with a perfect charred edge and a bright lemon kick. Serve these spiedini over a bed of fluffy couscous or alongside a crisp salad for a meal that’s as vibrant as it is delicious—leftovers? Ha, good luck with that!
Spicy Buffalo Chicken Spiedini
Zesty, zippy, and downright zany—these Spicy Buffalo Chicken Spiedini are the finger-food fiesta your weeknight dinner lineup desperately needs. Imagine juicy chicken chunks, marinated in that iconic tangy-hot Buffalo sauce, then skewered and grilled to crispy-edged perfection. It’s basically a sports bar’s best appetizer, but you can make it at home without spilling a drop on your favorite jersey.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for extra juiciness)
– 1/2 cup Frank’s RedHot Buffalo Sauce (or your favorite brand, but Frank’s is the classic)
– 1/4 cup unsalted butter, melted (use salted if that’s all you have, just skip extra salt)
– 1 tbsp olive oil (or any neutral oil like canola)
– 1 tsp garlic powder
– 1/2 tsp smoked paprika (adds a subtle smoky depth)
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes (prevents burning on the grill)
– Ranch or blue cheese dressing for serving (optional, but highly recommended for cooling things down)
Instructions
1. In a medium bowl, whisk together 1/2 cup Frank’s RedHot Buffalo Sauce, 1/4 cup melted unsalted butter, 1 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper until fully combined.
2. Add 1.5 lbs of cubed chicken breasts to the bowl, tossing thoroughly to coat every piece in the marinade. Tip: Let it marinate for at least 15 minutes at room temperature for maximum flavor penetration—no need to refrigerate unless prepping ahead.
3. While the chicken marinates, soak 8 wooden skewers in water for 30 minutes to prevent them from charring on the grill.
4. Preheat a grill or grill pan to medium-high heat, about 400°F. If using an oven, set it to broil on high with a rack 6 inches from the heat source.
5. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
6. Place the skewers on the preheated grill. Cook for 4–5 minutes, then flip and cook for another 4–5 minutes. Tip: The chicken is done when it reaches an internal temperature of 165°F on a meat thermometer and has visible grill marks—no pink in the center!
7. Remove the skewers from the grill and let them rest for 3 minutes. Tip: Resting allows the juices to redistribute, keeping the chicken tender instead of dry.
8. Serve immediately with ranch or blue cheese dressing on the side for dipping. The result is a juicy, tender interior with a slightly crispy, sauce-glazed exterior that packs a tangy, spicy punch. Perfect for piling onto a salad, stuffing into a wrap, or just devouring straight off the skewer with a cold drink in hand—game day, any day!
Garlic and Parmesan Chicken Spiedini
Tired of the same old chicken? Let’s shake things up with a dish that’s basically a flavor party on a skewer—Garlic and Parmesan Chicken Spiedini. It’s juicy, cheesy, and garlicky goodness that’ll make your taste buds do a happy dance, and it’s so simple you’ll wonder why you haven’t been making it every week.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/4 cup olive oil, or any neutral oil
– 4 cloves garlic, minced (about 2 tbsp)
– 1/2 cup grated Parmesan cheese, plus extra for serving
– 1/4 cup chopped fresh parsley, or dried if fresh isn’t available
– 1 tsp salt, adjust to taste
– 1/2 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. In a large bowl, combine 1/4 cup olive oil, 4 cloves minced garlic, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
2. Add 1.5 lbs cubed chicken breasts to the bowl and toss thoroughly until all pieces are evenly coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to let the flavors meld—this step is key for maximum tastiness!
4. While the chicken marinates, soak 8 wooden skewers in water for 30 minutes to prevent them from charring during cooking.
5. Preheat your grill or grill pan to medium-high heat, about 400°F, ensuring it’s hot before adding the skewers.
6. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
7. Place the skewers on the preheated grill and cook for 6-8 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has golden-brown grill marks.
8. Remove the skewers from the grill and let them rest for 3-5 minutes to allow the juices to redistribute—this keeps the chicken juicy and tender.
9. Sprinkle extra grated Parmesan cheese over the cooked skewers just before serving for an added cheesy kick.
10. Serve immediately while hot. Here’s the best part: each bite delivers tender, succulent chicken with a crispy, cheesy exterior that’s packed with garlic and herb flavors. Try pairing it with a fresh salad or over a bed of pasta for a complete meal that’s sure to impress even the pickiest eaters!
Mediterranean Chicken Spiedini with Olives
Mmm, picture this: you’re craving something that feels like a sun-soaked Mediterranean vacation but your passport is currently gathering dust. Enter these skewers—they’re basically a flavor getaway on a stick, no boarding pass required. Juicy chicken, briny olives, and a zesty marinade come together in a dish that’s as fun to make as it is to devour, guaranteed to make your taste buds do a happy dance.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/4 cup extra-virgin olive oil (or any neutral oil)
– 3 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup pitted Kalamata olives
– 1 lemon, sliced into thin rounds
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a medium bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Add 1.5 lbs cubed chicken breasts to the bowl, tossing to coat evenly in the marinade. Let it sit at room temperature for 15 minutes—this helps the flavors penetrate quickly without over-marinating.
3. While the chicken marinates, soak 8 wooden skewers in water for 30 minutes to prevent burning during cooking.
4. Preheat a grill or grill pan to medium-high heat, about 400°F, ensuring it’s hot enough for a good sear.
5. Thread the marinated chicken cubes, 1 cup pitted Kalamata olives, and lemon slices alternately onto the soaked skewers, leaving a small gap between pieces for even cooking.
6. Place the skewers on the preheated grill. Cook for 6-8 minutes per side, flipping once, until the chicken reaches an internal temperature of 165°F and has visible grill marks.
7. Remove the skewers from the grill and let them rest for 3 minutes—this keeps the juices locked in for maximum tenderness.
8. Serve immediately, drizzling any remaining marinade over the top for an extra flavor boost.
Delight in the tender, charred chicken paired with the salty pop of olives and bright citrus notes. For a creative twist, slide everything off the skewers onto a bed of fluffy couscous or tuck it into warm pita with a dollop of tzatziki—it’s a meal that’s as versatile as it is vibrant.
Teriyaki Glazed Chicken Spiedini
Ready to ditch the same-old chicken dinner? Meet your new weeknight hero: Teriyaki Glazed Chicken Spiedini, where juicy chicken skewers get a sticky-sweet, glossy makeover that’s so good, you’ll want to lick the plate (we won’t judge). It’s the kind of fuss-free, flavor-packed dish that turns a regular Tuesday into a mini celebration, no passport required.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (thighs stay juicier than breasts)
– 1/4 cup low-sodium soy sauce
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger (or 1 tsp ground ginger in a pinch)
– 2 cloves garlic, minced
– 1 tbsp cornstarch mixed with 1 tbsp cold water (for thickening the glaze)
– 1 tbsp vegetable oil (or any neutral oil)
– 2 green onions, thinly sliced, for garnish
– Bamboo skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Soak 8-10 bamboo skewers in water for 30 minutes to keep them from charring on the grill or in the oven.
2. In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp grated fresh ginger, and 2 cloves minced garlic until smooth.
3. Add 1.5 lbs cubed chicken thighs to the bowl, tossing to coat evenly, and let marinate at room temperature for 15 minutes (or up to 2 hours in the fridge for deeper flavor).
4. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between pieces for even cooking.
5. Heat 1 tbsp vegetable oil in a large skillet or grill pan over medium-high heat until shimmering, about 2 minutes.
6. Place the skewers in the pan and cook for 5-6 minutes per side, turning once, until the chicken is golden brown and reaches an internal temperature of 165°F on a meat thermometer.
7. Transfer the cooked skewers to a plate and pour the remaining marinade into the same skillet.
8. Bring the marinade to a simmer over medium heat and stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) to thicken it into a glossy glaze, about 1-2 minutes.
9. Brush the thickened teriyaki glaze generously over the chicken skewers, using all of it for maximum flavor.
10. Sprinkle with sliced green onions for a fresh finish.
That sticky-sweet glaze caramelizes into a gorgeous sheen, while the chicken stays tender and juicy with every bite. Try serving these skewers over a bed of fluffy rice to soak up the extra sauce, or tuck them into warm tortillas with a crunch of shredded cabbage for a fun twist—either way, dinner just got a major upgrade.
Sun-Dried Tomato and Basil Chicken Spiedini
Sick of the same old chicken? Let’s skewer that boredom with a dish that packs a punch of Mediterranean sunshine and herbaceous charm—these little bundles of joy are about to become your weeknight MVP.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp of the oil)
– 1/4 cup fresh basil leaves, thinly sliced (plus extra for garnish)
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 1 tbsp olive oil (or any neutral oil)
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a large bowl, combine the chicken cubes, sun-dried tomatoes, basil, garlic, Parmesan, panko, reserved sun-dried tomato oil, olive oil, salt, and pepper. Mix thoroughly until the chicken is evenly coated.
2. Thread the chicken mixture onto the soaked skewers, packing it tightly to form compact spiedini about 4 inches long.
3. Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
4. Place the skewers on the grill and cook for 4–5 minutes per side, turning once, until the chicken is golden brown and reaches an internal temperature of 165°F on an instant-read thermometer.
5. Remove the skewers from the grill and let them rest for 3 minutes to allow the juices to redistribute.
6. Garnish with extra basil before serving.
Look at that—each bite delivers tender, juicy chicken with a crispy, herby crust and bursts of tangy sun-dried tomato. Serve these spiedini over a bed of lemony orzo or alongside a crisp arugula salad for a meal that’s as vibrant on the plate as it is on the palate.
Honey Mustard Chicken Spiedini
Just when you thought chicken couldn’t get any more charming, along comes this skewered superstar—Honey Mustard Chicken Spiedini—to prove you wrong. It’s the kind of dish that turns a regular Tuesday into a ‘let’s-pretend-we’re-at-a-trattoria’ kind of night, with minimal effort and maximum flavor payoff. Seriously, if chicken had a red carpet, this would be its strut.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/4 cup honey
– 3 tbsp Dijon mustard (or whole-grain mustard for extra texture)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a medium bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and black pepper until smooth.
2. Add the cubed chicken to the bowl, tossing to coat every piece evenly with the marinade. Tip: Let it marinate for at least 15 minutes at room temperature for deeper flavor—no need to refrigerate if you’re short on time.
3. Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
4. Preheat a grill or grill pan to medium-high heat (about 400°F). If using a grill pan, lightly oil it to prevent sticking.
5. Place the skewers on the preheated grill, cooking for 4-5 minutes per side. Tip: Resist the urge to move them too soon—let those grill marks develop for that perfect char.
6. Flip the skewers and cook for another 4-5 minutes, or until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. Tip: If you don’t have a thermometer, cut into a piece—it should be opaque with no pink in the center.
7. Remove the skewers from the grill and let them rest for 2-3 minutes before serving.
Oh, the joy of biting into these tender, juicy morsels—the sweet honey and tangy mustard create a glaze that’s sticky, savory, and downright addictive. Serve them over a bed of fluffy couscous or with a crisp side salad to soak up any extra drippings, and watch them disappear faster than you can say ‘spiedini’!
Pineapple and Soy Chicken Spiedini
Hear ye, hear ye, hungry humans! We’re about to embark on a tropical-meets-savory flavor journey that’s so good, it’ll make your taste buds do the cha-cha. This skewered sensation is the perfect way to pretend you’re at a luau without leaving your kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 cup fresh pineapple chunks (about 1/2 a medium pineapple)
– 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
– 2 tbsp honey (adjust for sweetness)
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated (or 1 tsp ground ginger in a pinch)
– 1 tbsp sesame oil (or any neutral oil)
– 1 tbsp vegetable oil, for brushing
– 8 wooden or metal skewers (if wooden, soak in water for 30 minutes first)
Instructions
1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until fully combined.
2. Add the cubed chicken thighs to the bowl, ensuring each piece is coated in the marinade. Cover and refrigerate for at least 15 minutes—or up to 2 hours for deeper flavor.
3. While the chicken marinates, soak wooden skewers in water for 30 minutes to prevent burning, or have metal skewers ready.
4. Preheat your grill or grill pan to medium-high heat (about 400°F).
5. Thread the marinated chicken cubes and fresh pineapple chunks alternately onto the skewers, leaving a small gap between pieces for even cooking.
6. Lightly brush the assembled skewers with vegetable oil to prevent sticking.
7. Place the skewers on the preheated grill. Cook for 6-8 minutes per side, turning once, until the chicken is cooked through and registers 165°F on an instant-read thermometer.
8. Baste the skewers with any remaining marinade during the last 2 minutes of cooking for a glossy finish—just be sure to discard any marinade that touched raw chicken to avoid cross-contamination.
9. Remove the skewers from the grill and let them rest for 3 minutes before serving to allow juices to redistribute.
Pro tip: The sweet caramelization from the pineapple and honey paired with the savory soy creates a sticky, finger-licking glaze that’s downright addictive. Serve these spiedini over a bed of fluffy rice or tucked into warm tortillas for a fun, handheld twist—either way, be prepared for zero leftovers!
Zesty Lime and Cilantro Chicken Spiedini
Wondering how to turn a basic chicken dinner into a flavor-packed fiesta? Meet your new weeknight hero: these skewers are like a vacation for your taste buds, with zesty lime and fresh cilantro bringing serious party vibes to your plate. They’re so easy, you’ll be grilling them on repeat—no passport required!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (or thighs for extra juiciness)
- 1/4 cup fresh lime juice (about 2-3 limes, squeezed for maximum zest)
- 1/4 cup olive oil (or any neutral oil like avocado oil)
- 1/4 cup chopped fresh cilantro, packed (stems removed for less bitterness)
- 2 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 8 wooden skewers, soaked in water for 30 minutes (to prevent burning)
Instructions
- In a medium bowl, whisk together 1/4 cup fresh lime juice, 1/4 cup olive oil, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
- Add 1.5 lbs cubed chicken breasts to the bowl, tossing to coat evenly with the marinade. Tip: Let it marinate in the refrigerator for at least 15 minutes—or up to 2 hours for deeper flavor—while you prep other ingredients.
- Thread the marinated chicken cubes onto 8 soaked wooden skewers, leaving a small space between pieces for even cooking.
- Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
- Place the skewers on the hot grill, cooking for 4-5 minutes per side. Tip: Use tongs to rotate them halfway through, ensuring all sides develop a nice char without overcooking.
- Check for doneness by inserting a meat thermometer into the thickest piece; it should read 165°F internally. Tip: If you don’t have a thermometer, cut into a piece—the chicken should be opaque with no pink in the center.
- Remove the skewers from the grill and let them rest for 3 minutes on a plate to allow juices to redistribute.
- Sprinkle 1/4 cup chopped fresh cilantro over the skewers just before serving for a burst of freshness.
Chicken emerges tender and juicy with a tangy kick from the lime, while the cilantro adds a herby punch that’s downright addictive. Serve these skewers over a bed of rice or tucked into warm tortillas for a handheld feast—either way, they’re guaranteed to disappear faster than you can say “more please!”
Rosemary and Thyme Chicken Spiedini
Sick of the same old chicken? Let’s skewer that boredom with a dish that’s as fun to make as it is to devour—these herby, garlicky skewers are your weeknight dinner’s new best friend.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
– 3 tbsp extra virgin olive oil (or any neutral oil)
– 2 tbsp fresh lemon juice
– 4 garlic cloves, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper until well combined.
2. Add the cubed chicken thighs to the bowl and toss thoroughly to coat every piece in the marinade.
3. Cover the bowl and let the chicken marinate at room temperature for 15 minutes—this quick soak infuses flavor without making the meat mushy.
4. While the chicken marinates, soak 8 wooden skewers in water for at least 30 minutes to prevent burning on the grill.
5. Preheat a grill or grill pan to medium-high heat, about 400°F.
6. Thread the marinated chicken cubes onto the soaked skewers, leaving a small gap between pieces for even cooking.
7. Place the skewers on the preheated grill and cook for 6-8 minutes per side, flipping once, until the chicken reaches an internal temperature of 165°F and has visible grill marks.
8. Remove the skewers from the grill and let them rest for 5 minutes on a plate—this keeps the juices locked in for a tender bite.
9. Serve the spiedini immediately, drizzling any remaining marinade from the bowl over the top for an extra flavor boost.
What you get is juicy, herb-infused chicken with a subtle garlic kick and a satisfying char from the grill. Try serving these skewers over a bed of lemon-herb rice or tucked into warm pita with tzatziki for a Mediterranean twist that’ll have everyone asking for seconds.
Barbecue Chicken Spiedini Skewers
Finally, a skewer that won’t leave you skewered with regret! These Barbecue Chicken Spiedini Skewers are the juicy, tangy, and downright delightful answer to your weeknight dinner prayers, packing all the smoky-sweet vibes of a backyard BBQ into a handheld, no-fuss package. Forget the grill drama—this stovetop or oven-friendly recipe is so easy, even your cat could probably manage it (though we don’t recommend letting Fluffy near the stove).
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for extra juiciness)
– 1/4 cup olive oil, or any neutral oil like avocado
– 3 tbsp barbecue sauce, plus extra for brushing (store-bought or homemade)
– 2 tbsp lemon juice, freshly squeezed for best zing
– 2 cloves garlic, minced (about 1 tsp)
– 1 tsp smoked paprika, adjust to taste for more smokiness
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp barbecue sauce, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Add 1.5 lbs cubed chicken breasts to the bowl, tossing to coat every piece evenly in the marinade. Tip: Let it marinate for at least 15 minutes at room temperature for deeper flavor, or refrigerate up to 2 hours if prepping ahead.
3. Thread the marinated chicken cubes onto 8 soaked wooden skewers, leaving a small space between each piece to ensure even cooking.
4. Heat a grill pan or large skillet over medium-high heat until a drop of water sizzles immediately, about 375°F if using an oven with a broiler setting.
5. Place the skewers in the pan, cooking for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F and has visible grill marks. Tip: Avoid overcrowding the pan—cook in batches if needed to prevent steaming instead of searing.
6. Brush the skewers with extra barbecue sauce during the last 2 minutes of cooking, flipping once to create a sticky, caramelized glaze. Tip: Keep a close eye here to prevent burning, as the sugar in the sauce can char quickly.
7. Remove the skewers from the heat and let them rest for 3 minutes on a plate to allow juices to redistribute.
Eat these skewers hot off the pan for a tender, slightly charred texture that’s bursting with smoky-sweet barbecue goodness. Serve them over a bed of fluffy rice or tucked into warm tortillas with a crunchy slaw for a fun twist that’ll have everyone reaching for seconds.
Balsamic Vinegar Marinated Chicken Spiedini
Tired of the same old chicken dinner? Let’s skewer that boredom with these Balsamic Vinegar Marinated Chicken Spiedini—a zesty, tangy twist that’ll make your taste buds do a happy dance and your weeknight meals feel like a fancy Italian feast without the fuss!
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (or thighs for extra juiciness)
– 1/2 cup balsamic vinegar
– 1/4 cup extra virgin olive oil (or any neutral oil)
– 2 tbsp honey (adjust to taste)
– 3 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for a kick)
– 1 tsp salt
– 1/2 tsp black pepper
– 1 large red bell pepper, cut into 1-inch pieces
– 1 medium red onion, cut into 1-inch pieces
– 8 wooden skewers, soaked in water for 30 minutes (to prevent burning)
Instructions
1. In a medium bowl, whisk together 1/2 cup balsamic vinegar, 1/4 cup olive oil, 2 tbsp honey, 3 minced garlic cloves, 1 tsp oregano, 1/2 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper until well combined.
2. Add 1.5 lbs cubed chicken to the bowl, tossing to coat evenly in the marinade. Tip: Let it marinate in the refrigerator for at least 20 minutes—or up to 2 hours for deeper flavor—but don’t overdo it to avoid the vinegar breaking down the meat.
3. While the chicken marinates, soak 8 wooden skewers in water for 30 minutes to prevent them from charring on the grill.
4. Preheat a grill or grill pan to medium-high heat (about 400°F).
5. Thread the marinated chicken cubes onto the soaked skewers, alternating with 1-inch pieces of red bell pepper and red onion.
6. Place the skewers on the preheated grill. Cook for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has visible grill marks. Tip: Use a meat thermometer to ensure perfect doneness without guesswork.
7. Remove the skewers from the grill and let them rest for 3 minutes before serving. Tip: This allows the juices to redistribute, keeping the chicken tender and juicy.
Perfectly charred and infused with that sweet-tangy balsamic punch, these spiedini boast a caramelized exterior and succulent interior that pairs wonderfully with a simple side salad or over fluffy couscous. Get creative by drizzling any leftover marinade (boiled first for safety!) as a glossy glaze, or serve them up at your next backyard bash—they’re sure to disappear faster than you can say “delizioso!”
Asian Ginger and Sesame Chicken Spiedini
Gather ’round, fellow flavor adventurers, because we’re about to transform your average chicken skewer into a sticky, savory, sesame-studded masterpiece that’ll have your taste buds doing a happy dance. This Asian Ginger and Sesame Chicken Spiedini is the weeknight hero you’ve been craving—it’s got zing, it’s got crunch, and it’s ridiculously easy to pull off, even if your kitchen skills are more ‘takeout expert’ than ‘culinary maestro.’
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (breasts work too, but thighs stay juicier)
– 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 2 tbsp fresh ginger, finely grated (use a microplane for maximum ginger power)
– 3 cloves garlic, minced
– 1 tbsp neutral oil, like vegetable or avocado oil
– 2 tbsp sesame seeds, for garnish
– 4 green onions, thinly sliced, for garnish
– 8-10 wooden skewers, soaked in water for 30 minutes (to prevent a fiery skewer situation)
Instructions
1. Soak 8-10 wooden skewers in a shallow dish of water for at least 30 minutes to keep them from burning during cooking.
2. In a medium bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 2 tbsp grated ginger, and 3 cloves minced garlic until well combined.
3. Add 1.5 lbs of cubed chicken thighs to the marinade, tossing to coat every piece evenly. Cover and refrigerate for at least 15 minutes (or up to 2 hours for deeper flavor).
4. While the chicken marinates, preheat your grill or grill pan to medium-high heat, about 400°F. If using an oven, set it to broil on high with a rack 6 inches from the heat source.
5. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
6. Brush the grill grates with 1 tbsp of neutral oil to prevent sticking. Place the skewers on the grill and cook for 4-5 minutes per side, turning once, until the chicken is cooked through and registers 165°F on an instant-read thermometer.
7. During the last minute of cooking, brush the skewers with any remaining marinade from the bowl (but discard any that touched raw chicken) to create a glossy glaze.
8. Transfer the cooked skewers to a serving platter and immediately sprinkle with 2 tbsp sesame seeds and sliced green onions while hot, so they stick nicely.
Unexpectedly simple, right? You’re left with tender, juicy chicken that’s caramelized on the edges, packed with a punchy ginger-garlic kick, and finished with a nutty sesame crunch. Serve these spiedini over a bed of fluffy rice to soak up every last drop of that sticky sauce, or tuck them into lettuce wraps for a low-carb twist that’s just as delicious.
Red Pepper and Mozzarella Chicken Spiedini
Yikes, have you ever stared at chicken breasts wondering how to make them less… yawn-inducing? Enter these Red Pepper and Mozzarella Chicken Spiedini—they’re basically chicken skewers that decided to get a glamorous makeover with gooey cheese and sweet peppers, proving that weeknight dinners can absolutely have main character energy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thaw if frozen)
– 2 large red bell peppers, seeded and cut into 1-inch pieces
– 8 oz fresh mozzarella cheese, cut into 1-inch cubes (the kind packed in water works best for melting)
– 3 tbsp olive oil, or any neutral oil
– 2 cloves garlic, minced (about 1 tsp)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. In a large bowl, combine the olive oil, minced garlic, dried oregano, salt, and black pepper.
3. Add the chicken cubes to the bowl and toss until evenly coated with the oil mixture.
4. Thread the skewers alternately with chicken, red pepper pieces, and mozzarella cubes, starting and ending with chicken to keep everything secure.
5. Tip: Leave a small gap between pieces on the skewers to ensure even cooking.
6. Place the skewers on the preheated grill and cook for 4-5 minutes.
7. Flip the skewers carefully using tongs and cook for another 4-5 minutes.
8. Tip: Check for doneness by cutting into a chicken piece—it should be opaque and reach an internal temperature of 165°F.
9. Remove the skewers from the grill and let them rest for 2-3 minutes on a plate.
10. Tip: Resting helps the juices redistribute, keeping the chicken moist and flavorful.
11. Serve immediately while the mozzarella is still warm and melty.
Look at that—juicy chicken with a hint of garlic, sweet charred peppers, and pockets of stretchy mozzarella that’ll have you fighting over the last skewer. The texture is a delightful combo of tender and slightly smoky, perfect for piling onto a bed of greens or alongside some crusty bread to soak up any drippy goodness.
Mushroom and Onion Chicken Spiedini
Gather ’round, fellow flavor-seekers, because we’re about to transform your average chicken dinner into a skewered sensation that’s so good, it might just make your oven jealous. This Mushroom and Onion Chicken Spiedini is the weeknight hero you didn’t know you needed, packing juicy chicken, savory mushrooms, and sweet onions into every irresistible bite. Let’s get those skewers sizzling!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 8 oz cremini mushrooms, halved (or white mushrooms)
– 1 large yellow onion, cut into 1-inch pieces
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp balsamic vinegar
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Preheat your oven to 425°F and line a baking sheet with parchment paper.
3. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Add 1.5 lbs cubed chicken breasts, 8 oz halved cremini mushrooms, and 1 large onion cut into pieces to the bowl, tossing to coat evenly.
5. Thread the chicken, mushrooms, and onions alternately onto the soaked skewers, leaving small gaps for even cooking.
6. Arrange the skewers on the prepared baking sheet in a single layer.
7. Bake at 425°F for 12-15 minutes, flipping halfway through, until the chicken reaches 165°F internally and the veggies are tender.
8. Remove from the oven and let rest for 3 minutes before serving.
Chicken emerges tender and juicy, while the mushrooms and onions caramelize into sweet, savory perfection. Serve these spiedini over a bed of fluffy rice or with a crisp salad for a meal that’s as fun to eat as it is to make—your taste buds will thank you!
Sweet and Sour Chicken Spiedini
Oh, the culinary rollercoaster we’re about to embark on! Sweet and Sour Chicken Spiedini is basically a party on a stick—tender chicken gets a tangy, sticky glaze that’ll have you licking your fingers shamelessly. It’s the kind of dish that turns a regular Tuesday into a ‘let’s pretend we’re at a street fair’ kind of night.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/4 cup cornstarch
– 2 tbsp vegetable oil, or any neutral oil
– 1/2 cup ketchup
– 1/3 cup rice vinegar
– 1/4 cup brown sugar, packed
– 2 tbsp soy sauce
– 1 tbsp minced garlic
– 1 tsp grated ginger
– 1/2 tsp red pepper flakes, adjust to heat preference
– 8 wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent them from burning during cooking.
2. Cut 1.5 lbs of boneless, skinless chicken breasts into 1-inch cubes, ensuring they’re uniform for even cooking.
3. Thread the chicken cubes onto the soaked skewers, leaving a small space between each piece.
4. Dredge each skewer in 1/4 cup of cornstarch, coating the chicken lightly and shaking off any excess—this helps create a crispy exterior.
5. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Place the skewers in the skillet and cook for 4-5 minutes per side, turning once, until the chicken is golden brown and reaches an internal temperature of 165°F.
7. While the chicken cooks, whisk together 1/2 cup ketchup, 1/3 cup rice vinegar, 1/4 cup brown sugar, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tsp grated ginger, and 1/2 tsp red pepper flakes in a small bowl.
8. Remove the cooked skewers from the skillet and set them aside on a plate.
9. Pour the sauce mixture into the same skillet and bring it to a simmer over medium heat, stirring constantly for 3-4 minutes until it thickens slightly.
10. Return the skewers to the skillet, tossing them gently in the sauce to coat evenly, and cook for an additional 1-2 minutes until the glaze is sticky and clings to the chicken.
11. Transfer the skewers to a serving platter, drizzling any remaining sauce over the top.
Heavenly, right? The chicken stays juicy inside with a crisp, caramelized coating that’s perfectly balanced between sweet and tangy—serve these skewers over a bed of fluffy rice or with a side of crunchy slaw for a meal that’s as fun to eat as it is to make.
Apricot Glazed Chicken Spiedini
Brace your taste buds for a flavor fiesta that’s about to make your weeknight dinners feel like a Mediterranean vacation—without the passport drama. This Apricot Glazed Chicken Spiedini is a sweet, savory, and slightly smoky skewer sensation that’ll have you wondering why you ever settled for boring baked chicken. Think juicy chicken, sticky-sweet apricot glaze, and a hint of char, all coming together in under 30 minutes for a meal that’s as fun to make as it is to devour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for extra juiciness)
– 1/2 cup apricot preserves (the chunkier, the better—or swap with peach jam in a pinch)
– 2 tbsp soy sauce (low-sodium is fine, or use tamari for gluten-free)
– 1 tbsp olive oil (or any neutral oil like avocado)
– 2 cloves garlic, minced (fresh is best, but 1 tsp jarred minced garlic works)
– 1 tsp smoked paprika (regular paprika adds less smokiness)
– 1/2 tsp black pepper (freshly cracked for maximum zing)
– 8 wooden skewers, soaked in water for 30 minutes (to prevent fiery mishaps)
– Fresh parsley, chopped (for garnish, or skip if you’re herb-averse)
Instructions
1. Soak 8 wooden skewers in a shallow dish of water for 30 minutes to keep them from burning on the grill—set a timer so you don’t forget!
2. In a medium bowl, whisk together 1/2 cup apricot preserves, 2 tbsp soy sauce, 1 tbsp olive oil, 2 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp black pepper until smooth.
3. Add 1.5 lbs of cubed chicken breasts to the bowl and toss thoroughly to coat every piece—let it marinate at room temperature for 10 minutes (no longer, to avoid food safety risks).
4. Thread the marinated chicken cubes onto the soaked skewers, leaving a small gap between pieces for even cooking.
5. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
6. Place the skewers on the grill and cook for 5–6 minutes, then flip and cook for another 5–6 minutes, until the chicken reaches an internal temperature of 165°F and has visible grill marks.
7. Brush any remaining glaze from the bowl onto the skewers during the last 2 minutes of cooking for an extra glossy finish.
8. Remove the skewers from the grill and let them rest for 3 minutes—this keeps the juices locked in.
9. Garnish with chopped fresh parsley before serving.
Every bite delivers tender, juicy chicken with a caramelized apricot crust that’s subtly tangy from the soy sauce and smoky from the paprika. Enjoy these skewers piled over fluffy couscous or tucked into warm pita bread with a dollop of yogurt for a meal that’s downright irresistible.
Conclusion
My, what a flavorful journey! From classic Italian to creative twists, these 18 chicken spiedini recipes offer endless inspiration for your next meal. I hope you found a new favorite to try. Don’t forget to leave a comment sharing which one you loved most and pin your top picks to Pinterest to save for later. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
