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Chicken Spiedini With Lemon Garlic Butter

Chicken spiedini with lemon garlic butter is an Italian-inspired dinner with juicy marinated chicken skewers and a buttery lemon-garlic finish. You’ll grill until 165°F (74°C) and then brush on a glossy butter sauce for big, bright flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
marinate 30 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless skinless chicken breasts
  • 0.25 cup olive oil
  • 2 tbsp lemon juice
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Breadcrumb Coating
  • 1 cup Italian seasoned breadcrumbs
  • 0.25 cup grated Parmesan cheese
For the Lemon Garlic Butter
  • 6 tbsp unsalted butter
  • 3 garlic cloves minced
  • 2 tbsp lemon juice
  • 1 tbsp fresh parsley chopped
  • 0.25 tsp salt
For Serving
  • 1 lemon wedges
  • 1 fresh parsley

Equipment

  • 1 sheet pan
  • 1 saucepan
  • 1 grill

Method
 

Marinate the chicken
  1. In a bowl, combine olive oil, lemon juice, garlic cloves, Italian seasoning, salt, and black pepper until evenly mixed.
  2. Add the chicken pieces and marinate for 30 minutes.
Coat and skewer
  1. In a shallow bowl, mix Italian seasoned breadcrumbs and grated Parmesan cheese.
  2. Thread the marinated chicken onto skewers.
  3. Roll the skewers lightly in the breadcrumb mixture to coat.
Grill the skewers
  1. Preheat the grill to medium-high heat.
  2. Grill the chicken for 10–12 minutes, turning occasionally, until cooked through.
  3. Continue grilling until the chicken reaches 165°F (74°C), visible juices should run clear and the coating should look lightly golden.
Make the lemon garlic butter
  1. In a saucepan, melt unsalted butter over low heat until just foaming.
  2. Add garlic cloves and cook for 1 minute, stirring, until fragrant.
  3. Stir in lemon juice, fresh parsley, and salt until the sauce looks glossy.
  4. Brush lemon garlic butter generously over the grilled chicken so it clings to the breadcrumb coating.
Serve
  1. Garnish with fresh parsley and lemon wedges.
  2. Serve immediately while the butter is warm and the chicken is juicy.

Notes

For best browning, pat the chicken lightly before skewer coating so breadcrumbs adhere. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently (covered) until warm, not dry. Freezing is not recommended because the breadcrumb coating softens. Dietary swap: use lactose-free butter in the lemon garlic butter for a similar texture and flavor.