Can I use chicken thighs instead of chicken breasts in this Chicken Spiedini Recipe?

Yes, and many home cooks actually prefer it. Boneless, skinless chicken thighs stay slightly juicier than breasts because of their higher fat content. Chicken tenderloins are another great option. Just cut everything into similar 1-inch pieces so the cooking time stays consistent across the skewers.

What exactly is amogio sauce and can I make it dairy-free?

Amogio sauce is a classic Italian-American finishing sauce made from olive oil, butter, garlic, fresh lemon juice, and herbs. It is similar to a light beurre blanc but more rustic and simple. For a dairy-free version, replace the butter with an equal amount of additional olive oil. The sauce will be lighter in body but still full of bright, garlicky flavor.

My breadcrumb coating fell off while grilling. What went wrong?

This almost always comes down to one of two things. Either the grill pan was not hot enough when the skewers went in, or they were moved too early. Let the pan fully preheat before adding the skewers, and do not flip them until the 4-minute mark. Also, pressing the Panko and Parmesan mixture firmly onto each piece before threading them onto the skewers makes a big difference in how well it holds.

Irresistible Chicken Spiedini Recipe with Amogio Sauce - Crispy, Juicy and Full of Italian Flavor

Name: Chicken Spiedini Recipe with Amogio Sauce
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes; 1/3 cup olive oil; 1/4 cup white wine (or chicken broth); 2 tablespoons fresh rosemary, finely chopped; 1 tablespoon dried oregano; 1 tablespoon lemon zest; 1 teaspoon kosher salt; 1 teaspoon ground black pepper; 3/4 cup Panko breadcrumbs; 1/3 cup freshly grated Parmesan cheese; 1/2 cup olive oil; 1/4 cup unsalted butter (1/2 stick); 3 cloves garlic, minced; 1/4 cup fresh lemon juice; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil; 1/4 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1 pinch red pepper flakes (optional)

Chicken Spiedini Recipe with Amogio Sauce

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Italian-style grilled chicken skewers coated in crunchy Panko breadcrumbs and Parmesan, marinated in lemon and fresh herbs, then served with a warm buttery garlic amogio dipping sauce. Juicy, crispy, high protein, and ready in about 40 minutes.

Author: Emily Rose Carter
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Grill, Stovetop
Cuisine: Italian-American

Ingredients

Scale

2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1/3 cup olive oil
1/4 cup white wine (or chicken broth)
2 tablespoons fresh rosemary, finely chopped
1 tablespoon dried oregano
1 tablespoon lemon zest
1 teaspoon kosher salt
1 teaspoon ground black pepper
3/4 cup Panko breadcrumbs
1/3 cup freshly grated Parmesan cheese
1/2 cup olive oil
1/4 cup unsalted butter (1/2 stick)
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pinch red pepper flakes (optional)

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Instructions

In a large bowl, toss chicken cubes with olive oil, white wine, rosemary, oregano, lemon zest, salt, and pepper until well coated. Cover and refrigerate for 20 to 30 minutes. Do not marinate longer than 2 hours.
Mix Panko breadcrumbs and Parmesan on a shallow plate. Remove chicken from marinade and press each piece firmly into the coating until fully covered. Thread onto bamboo or metal skewers. If using bamboo skewers on an outdoor grill, soak them in water for at least 30 minutes first.
Heat a grill pan or cast iron skillet over medium-high heat and brush lightly with oil. Add skewers without crowding. Grill for 4 minutes without moving, then flip once and grill another 4 minutes until the coating is deep golden brown and the internal temperature reaches 165 degrees F.
About 5 minutes before the chicken finishes, combine olive oil, butter, garlic, lemon juice, parsley, basil, salt, pepper, and red pepper flakes in a small saucepan. Heat over medium-low, stirring occasionally, until butter melts and garlic is fragrant, about 3 to 4 minutes. Do not boil. Remove from heat.
Plate the chicken spiedini skewers and serve immediately with warm amogio sauce for dipping.

Notes

Chicken thighs or tenderloins work equally well. Cut all pieces to a similar 1-inch size for even cooking.
Use freshly grated Parmesan for the best coating. Pre-shredded cheese does not crisp the same way.
Do not let the amogio sauce boil or the butter will separate. Keep heat low and remove from heat promptly.
Always check doneness with a meat thermometer. Safe internal temperature for chicken is 165 degrees F.
To reheat leftovers, use a dry skillet over medium heat or an oven at 375 degrees F on a wire rack to preserve crispiness.

Nutrition

Serving Size: 2 skewers
Calories: 864 kcal
Sugar: 1 g
Sodium: 1223 mg
Fat: 66 g
Saturated Fat: 16 g
Unsaturated Fat: 50 g
Trans Fat: 0 g
Carbohydrates: 13 g
Fiber: 2 g
Protein: 53 g
Cholesterol: 183 mg

Find it online: https://www.benefitiany.com/chicken-spiedini-recipe/