Spiedini is an Italian dish often made with beef cooked on skewers, though there are versions that include vegetables and other proteins as well, like chicken. I cook a lot of chicken at my house: oven roasted chicken thighs, chicken tinga, chicken soup, you name it. Chicken is in heavy rotation, so I’m always pleased to find a new-to-me way to prepare it. Chicken spiedini are skewers of breaded marinated chicken breast that are roasted to golden brown right in the oven (no grill necessary) and then get drizzled with a garlic butter sauce.

The skewers are really easy to make. In this recipe, I forgo the typical step-by-step dredging process for a simple toss with flavorful breadcrumbs. They’re great on top of a bowl of rice or pasta, or as an addition to a green salad. They’re a reliable hit in my house and I bet they’ll be just as popular in yours.

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Chicken Spiedini

Serves 4 to 5

For the chicken:

1/4 cup olive oil

3 tablespoons freshly squeezed lemon juice (1 medium lemon)

1 tablespoon Italian seasoning

2 garlic cloves, minced

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes or chopped Calabrian chiles (optional)

2 pounds boneless, skinless chicken breasts, cut into 1 to 1 1/2-inch pieces

5 to 7 (about 10-inch) skewers, soaked in cold water for at least 30 minutes if wooden

For the breading:

1 cup dried Italian-style breadcrumbs

1 ounce Parmesan cheese, finely grated (1/4 cup)

2 tablespoons finely chopped fresh parsley leaves

1 teaspoon garlic powder

1 large egg, lightly beaten

For the garlic butter sauce:

4 tablespoons unsalted butter, cut into 4 pieces

1 clove garlic, minced

1 pinch kosher salt

1 teaspoon finely chopped fresh parsley leaves

1. Whisk 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon Italian seasoning, 2 minced garlic cloves, 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes if using together in a medium bowl. Add 2 pounds chicken breast chunks, and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.

2. Meanwhile, stir 1 cup dried Italian-style breadcrumbs, 1 ounce finely grated Parmesan cheese, 2 tablespoons finely chopped fresh parsley leaves, and 1 teaspoon garlic powder together in a shallow dish (such as a 9-by-13-inch baking dish) or large bowl.

3. Heat the oven to 400 F. Fit a wire rack into a rimmed baking sheet.

4. Add one beaten large egg to the chicken and toss until evenly coated. Transfer all the chicken to the breadcrumb mixture and toss until the chicken is well coated. Thread the chicken pieces onto the skewers (about 6 pieces per skewer, they can be just touching). Arrange the skewers on the rack, spacing them evenly apart.

5. Bake the spiedini until cooked through, golden brown, and an instant-read thermometer registers at least 165 F, 30 to 40 minutes. Meanwhile, make the garlic butter sauce.

6. Microwave 4 tablespoons unsalted butter cut into pieces, 1 minced garlic clove, and 1 pinch kosher salt in a small microwave-safe bowl until the butter is melted and the garlic is fragrant, about 1 minute. Stir in 1 teaspoon finely chopped parsley leaves. Brush or drizzle the spiedini with the garlic butter sauce before serving.

Recipe note: Leftovers can be refrigerated in an airtight container for up to three days.

(Andrea Rivera Wawrzyn is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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