Chicken Spiedini Recipe

Name: Chicken Spiedini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup coarsely chopped fresh marjoram, oregano, or thyme; 3 tablespoons white-wine vinegar; 1 shallot, finely chopped (about 3 tablespoons); 2 garlic cloves, coarsely chopped; 4 teaspoons kosher salt; Freshly ground black pepper; 1 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes; 3/4 pound pancetta or slab bacon, cut into 1-inch cubes; 2 cups dry fine breadcrumbs; 8 skewers (if using bamboo, soak in water for at 30 minutes)

Servings: persons

1/2 cup extra-virgin olive oil
1/4 cup coarsely chopped fresh marjoram, oregano, or thyme
3 tablespoons white-wine vinegar
1 shallot, finely chopped (about 3 tablespoons)
2 garlic cloves, coarsely chopped
4 teaspoons kosher salt
Freshly ground black pepper
1 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
3/4 pound pancetta or slab bacon, cut into 1-inch cubes
2 cups dry fine breadcrumbs
8 skewers (if using bamboo, soak in water for at 30 minutes)

1
Whisk the olive oil, marjoram, vinegar, shallot, garlic, 2 teaspoons of the salt, and pepper in a large bowl.
2
Add the chicken and turn to coat evenly.
3
Cover and marinate at room temperature for 1 hour, stirring once, or refrigerate for up to 4 hours.
4
If you choose to refrigerate, you might want to pour everything into a large zip-top bag to take up less space.
5
Oil the grill racks.
6
Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
7
Put the pancetta or bacon into a saucepan with enough cold water to cover.
8
Bring to a boil over high heat, then immediately drain off the liquid.
9
Set aside.
10
Remove the chicken from the marinade and discard the marinade.
11
Put the breadcrumbs in a shallow bowl and season with the remaining 2 teaspoons salt.
12
Roll the chicken pieces in the breadcrumbs to coat.
13
Alternate threading the chicken and pancetta onto the skewers, starting and ending with chicken.
14
Leave space around the meat so the heat gets to all sides.
15
Place the skewers on the grill.
16
Close the lid and grill, turning every few minutes, until the chicken is cooked thoroughly and the breadcrumbs are crispy, 8 to 10 minutes.
17
Serve hot.

1253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/4 cup coarsely chopped fresh marjoram, oregano, or thyme, 3 tablespoons white-wine vinegar, 1 shallot, finely chopped (about 3 tablespoons), and more.

Yes, Chicken Spiedini falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Spiedini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions