Looking for easy finger food appetizers? This gluten free Chicken Spiedini is a no-fuss Italian appetizer that will quickly become your go-to party recipe whenever you are entertaining!
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Introduction
It’s hard to resist Italian finger foods.
They are fun to prepare and more importantly, they are so delicious to eat!
Whether you are serving potato croquettes or Italian pizza, you can’t go wrong with Italian food appetizers.
Today, I’m sharing a modern version of Italian street food that is not only quick to make but so incredibly mouthwatering! More specifically, how to make chicken on a stick without the use of breadcrumbs.
Whether you refer to these Italian chicken kabobs as spiedini, arrosticini or spidducci, you are going to love the convenience of being able to make them ahead of time.
Please take a look at how easy it is to make this Italian grilled chicken recipe.
How to make grilled chicken skewers
If using wooden skewers, totally submerge and soak in water for at least 30 minutes while preparing the recipe. Ideally, soak the skewers overnight. If using a metal skewer to thread the chicken, eliminate this step.
In a large, shallow dish, whisk together all of the ingredients for the marinade:
- 2-3 tablespoons white wine
- 2-3 tablespoons vegetable or olive oil
- 1 tablespoon Italian seasoning (homemade or store-bought)
- 1 tablespoon dried rosemary
- 1½ teaspoons dried oregano
- 1½ teaspoons paprika or Cajun spice
- 2-3 cloves of garlic, sliced
- juice of 1 freshly squeezed lemon
- as an option, lemon zest
Use a very sharp knife to carefully slice 2 skinless chicken breasts (about 550 grams) into ¼ inch strips. Place the chicken pieces in the baking pan with the marinade. Season with salt and black pepper to taste. If desired, you can also cut them into 2-inch cubes.
Thread the chicken strips lengthwise, on the bamboo sticks, accordion-style. Place skewers in the marinade for about 20-30 minutes at room temperature. If more convenient, you can also cover with plastic film, refrigerate and marinate for up to 7 hours.
How to cook chicken skewers
To Broil: Place chicken breasts 3-4 inches from heat for approximately 6-8 minutes, turning once, until golden brown.
To Grill Skewers: Spray the grill with non-stick cooking spray. Place on a medium-hot grill rack for approximately 2-3 minutes per side, turning once, until golden brown.
When ready to serve, place on a bed of shredded lettuce and garnish with a few lemon wedges and cherry tomatoes.
Tips for chicken skewers in the oven
- To prevent the wooden skewers from burning, soak them in water for 30 minutes before skewering.
- Use skewers that measure 8 or 10 inches.
- Marinate for at least 30 minutes for maximum flavor.
FAQs
This Italian word refers to any food served on a skewer. Some other examples include lamb, beef, pork and of course Rome’s Spiedini alla Romana.
The internal cooked temperature is 165° F (75° Celsius). If you do not have a thermometer, cut through the thickest part. If there is no pinkness to the meat, it is properly cooked.
Yes, but you must soak the wooden skewer for at least 30 minutes before baking or broiling. You can also wrap the ends of the wooden skewers with a piece of aluminum paper.
Yes, but do not marinate for more than 7 hours.
Yes, boneless thighs can be used.
Yes, serve this “chicken kebab” with a side salad and some wonderful greens like broccoli rabe. It’s also great served with lemon pasta. If you like dipping sauces, this garlic yogurt sauce is a must!
Quick and easy chicken recipes we love
Recipe inspiration
If you are familiar with Italian cuisine, you know about regional cooking.
As can be expected with Italy’s twenty regions, each has its variations of this Italian recipe.
My mom’s version is with homemade Italian breadcrumbs, parmesan cheese and lots of Italian spices. Stay tuned for that!
A good friend of mine, Carlo, shared his recipe for this quick appetizer.
In his recipe, Carlo uses steak spice which provides tons of flavor. I used my homemade Italian seasoning mix, which is nothing more than a combination of a few herbs and spices and it turned out amazing!
Go ahead and use herbs and spices that you enjoy. In the summer, one variation I enjoy is garnishing with fresh parsley picked from my backyard garden. This recipe is easily adaptable and comes together in no time at all.
Your friends and family are going to love these Italian chicken skewers.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
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Ciao for now,
Maria
★★★★★ If you have made this chicken spiedini recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Chicken Spiedini
Ingredients
- 2-3 tablespoons white wine
- 2-3 tablespoons oil vegetable or olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon rosemary dried
- 1½ teaspoons oregano dried
- 1½ teaspoons paprika or Cajun
- juice of one lemon freshly squeezed
- 2-3 cloves garlic sliced
- 2 chicken breasts skinless, boneless, about 550 grams
- extra paprika or cajun
- salt to taste
- black pepper to taste
Instructions
- In a large shallow dish, combine all the ingredients, except the chicken. Whisk together.
- Slice chicken breasts in ¼ inch strips and place in the bowl with the marinade. If desired, you can also cut the chicken into cubes.
- Season chicken with salt and black pepper to taste.
- Thread the chicken strips lengthwise, on the bamboo sticks, accordion-style.
- Cover and allow to marinate at room temperature for 20-30 minutes.
- If desired, sprinkle with extra paprika or cajun spice.
- To Broil: Using a broiling pan, place 3-4 inches from heat for approximately 6-8 minutes, turning once.
- To Grill: Spray the grill with non-stick cooking spray. Place on a medium-hot grill for approximately 2-3 minutes per side.
- Serve immediately on a bed of shredded lettuce and garnish with a few lemon wedges and cherry tomatoes.
Notes
- The nutritional information is calculated per chicken skewer.
- To prevent the wooden skewers from burning, soak them 30 minutes prior to skewering.
- Use skewers that measure 8 or 10 inches.
- Marinate for 20-30 minutes for maximum flavor.
- Total prep time includes marinating the chicken for 30 minutes.
Nutrition
This post was originally published on October 19, 2019 and republished on April 26, 2021 with updated content. Thanks for sharing!
Shelly Ficerai
I used what I had on hand, boneless thighs. They were delicious and disappeared. Thank you for the recipe!
Maria
My pleasure Shelly! Thanks for sharing!
Lucy
Made these for lunch today. Packed with flavor!
Maria
Fantastic Lucy! Thanks for sharing!!!
Lucy
WOW! These were amazing. So tasty and yummy! I’ll have these again for sure.
Maria
Thanks so much for taking the time to share, appreciate it Lucy!
Margaret
Hi Maria:
I love this recipe. Full of flavor and easy to make. I used chicken tenders instead of the full boneless breast since they are already the perfect skewering size. As a time saver I skewered them the night before and made the marinade. The next morning I added the marinade and put them in the fridge for a few hours before broiling. This will definitely be placed on the recipe rotation. Excellent!
Margaret
Maria
I love this idea! Thanks so much for sharing Margaret!
Holly
Another winner Maria! Family voted it #1 at our picnic. Thank you .
Maria
SO thrilled to read this! Thanks so much Holly!
Diane
These Chicken Spiedini
Mama Mia😘 fantastico.
Look great served on the bamboo skewers, great mouth watering aroma and, taste even better. Thanks for great recipes.
Maria
My pleasure Diane! Thanks for stopping by!
Val
These chicken spiedini are the best!!!
Maria
Thanks so much Val! Glad you are enjoying them. Thanks for taking the time to comment, appreciate it.