Chicken Spiedini aka Lemon Butter Chicken
Chicken Spiedini (Lemon Butter Chicken Skewers)
These lemon-butter grilled chicken skewers have been one of my favorite meals since childhood — super tender chicken, crisp parmesan breading, and the best lemon-butter finish. They’re perfect with a homemade Caesar salad or wrapped in a warm tortilla for the best chicken Caesar wrap of your life.
Why You’ll Love This Recipe
Juicy, tender chicken that never dries out
Flavorful parmesan-panko coating
Grill or oven friendly
A crowd-pleaser every single time
Pairs perfectly with Caesar salad or wraps
Ingredients You’ll Need
Chicken & Marinade
Boneless chicken thighs
Olive oil
White wine
Chicken bouillon
Lemon juice
Salt & pepper
Breaded Coating
Parmesan
Panko
Breadcrumbs
Garlic powder
Oregano
Red pepper flakes
Salt & pepper
Lemon Butter Sauce
Salted butter
Lemon juice
Tips for Success
Clean and oil your grill grates well — this prevents sticking.
Don’t skimp on the lemon butter at the end.
Chicken thighs work best but you can swap out for breasts.
What to Serve With This
Homemade Caesar salad
Garlic bread
Herb roasted potatoes
Caesar wrap with tortilla, parmesan & croutons
Frequently Asked Questions
Can I substitute the wine?
Yes — replace the white wine with ½ cup chicken broth + 1 tablespoon lemon juice. It keeps the acidity and flavor balance without changing the marinade texture.
Can I make these ahead?
Yes — marinate the chicken up to 24 hours in advance.
Can I use chicken breasts instead?
You can, but thighs stay juicier and more flavorful.
Other Recipes you’ll Love
Lemon Butter Parmesan Chicken
Ingredients
- 3-4 lbs Boneless Chicken Thighs, cut into 1 inch cubes
- 1/2 cup Olive Oil
- 1/2 cup white wine
- 1 teaspoon chicken bouillon- use “Better Than Bouillon” Chicken Bouillon- it’s a paste consistency. If you don’t have that brand, then you can omit from recipe or you can mix the bouillon that you do have with 1/4 cup warm water and cool to room temp and add to marinade
- 1 tablespoons fresh lemon juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 cup grated parmesan cheese
- 1 cup panko crumbs
- 1/2 cup breadcrumbs plain or seasoned
- 2 teaspoons red pepper flakes- you can adjust based on preference
- 1 tablespoon oregano
- 1 1/2 tablespoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 stick salted butter (8 tablespoons), sliced
- 3 tablespoons fresh lemon juice
Instructions
- Marinade- in a large bowl, mix chicken, olive oil, lemon juice, white wine (optional), chicken bouillon, 1/2 teaspoon black pepper, 1/2 teaspoon salt. Refrigerate for at least 30 minutes.
- In another bowl mix panko crumbs, bread crumbs, parmesan, garlic powder, oregano, red pepper flakes, salt & pepper.
- Preheat grill to medium high.
- NOTE: make sure you really clean your grill and then oil your grill so that the chicken does not stick***
- Once chicken has marinaded, remove the chicken from marinade with tongs and add to the breadcrumb mixture to the chicken and toss with hands until chicken is evenly coated. Add chicken to skewers.
- Once grill is hot, add chicken skewers to grill and cook for about 5 minutes, then flip and cook for another 4 minutes or until internal temperature reaches 165°F.
- While chicken is cooking, make lemon butter sauce by placing butter in a bowl and microwaving for 45 seconds until melted. Add in lemon juice and stir. Set aside.
- Remove skewers from grill and brush with lemon butter sauce.
- Preheat oven to 400°F
- Place chicken on lined sheet.
- Cook for 10-15 minutes or until internal temperature is 165°F.
- Turn oven to broil and broil each side for about 3-4 minutes- keep your eye on the skewers while doing this, they can burn quickly!
Some Cooking Essentials:
Metal Skewers
Basting Pastry Brush
Salad Hands
Microplane
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