Why You’ll Love This this Italian Chicken Spiedino
This Italian chicken spiedino recipe turns ordinary chicken breasts into something absolutely magical with a tangy marinade that includes red wine vinegar, herbs, and just a touch of sweetness.
The colorful bell peppers and onions not only make these skewers look like a rainbow on your plate, but they also add the perfect crunch and smoky flavor when everything hits the grill together.
Plus, that creamy pineapple dipping sauce, well, it’s basically the secret weapon that takes these from “pretty good” to “why didn’t I make a double batch.”
Ingredients List
You’ll need a mix of fresh ingredients and pantry staples to create these flavor-packed Italian chicken spiedino that’ll have everyone asking for the recipe.
For the Chicken and Vegetables:
- 1 1/2 lbs boneless skinless chicken breasts
- 3 large red bell peppers
- 2 large green bell peppers
- 1 large yellow onion
- 24 8-inch bamboo skewers
For the Marinade:
- 1/4 cup pure olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons granulated sugar
- 1 clove garlic, crushed or minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried oregano
For the Dipping Sauce:
- 1 cup mayonnaise
- 2 teaspoons dried tarragon
- 2 teaspoons Dijon mustard
- 1/2 cup pineapple juice
- 1 teaspoon garlic, finely chopped
A Few Things to Keep in Mind:
- The bell peppers pack a serious vitamin C punch, plus they’re loaded with antioxidants that make your body happy
- Chicken breast is your lean protein hero here, keeping things light while still filling you up
- That olive oil in the marinade brings heart-healthy fats to the party
- The mayo-based dipping sauce is where most of the calories hang out, so you can always lighten it up with Greek yogurt if you’re watching things
- Fresh herbs would be amazing if you have them, but dried works perfectly fine and won’t break the bank
Step by Step Directions
These Italian chicken spiedino combine tender marinated chicken with colorful vegetables on skewers, creating a perfect balance of Mediterranean flavors that’s ideal for grilling or pan-cooking.
Preparation Steps:
- Soak 24 8-inch bamboo skewers in water in the refrigerator overnight.
- Make the dipping sauce by mixing 1 cup mayonnaise, 2 teaspoons dried tarragon, 2 teaspoons Dijon mustard, 1/2 cup pineapple juice, and 1 teaspoon finely chopped garlic until blended, then refrigerate for 1-2 hours.
- Prepare the marinade by blending 1/4 cup olive oil, 1/4 cup red wine vinegar, 2 teaspoons sugar, 1 crushed garlic clove, 1 teaspoon Dijon mustard, 1/2 teaspoon each of salt, black pepper, dried tarragon, and dried oregano.
- Pound chicken breasts between waxed paper sheets until they reach an even 3/16-inch thickness.
- Cut the flattened chicken into 1-inch squares and submerge completely in marinade for exactly 2 hours in the refrigerator.
- While chicken marinates, cut red and green bell peppers into 1/2-inch by 1-inch pieces and slice the yellow onion into 1/2-inch by 1-inch pieces, separating into individual layers.
- Remove chicken from marinade and discard the used marinade.
- Assemble skewers in this order: red bell pepper, onion, chicken (folded into C-shape), green bell pepper, onion, chicken (C-shape), continuing this pattern and finishing each skewer with red pepper after the fourth piece of chicken.
- Space ingredients evenly along each skewer to guarantee uniform cooking.
- Cook spiedino on grill or griddle for approximately 1 minute per side, turning four times total.
- Serve immediately with 1/4 cup dipping sauce per serving.
For the best results, invest in a professional bamboo skewer set that will elevate your grilling experience and ensure consistent, reliable performance for all your skewer recipes.
Substitutions and Variations
- Spice it up – A pinch of red pepper flakes in the marinade adds just enough heat to make things interesting without sending anyone running for milk.
- Dipping sauce alternatives – The pineapple juice can be swapped for orange juice or even lemon juice, and if mayo isn’t your thing, try Greek yogurt as the base instead.
- Skewer creativity – No bamboo skewers? Metal ones work perfectly, just remember they’ll get hot enough to brand cattle, so handle with care.
- Size matters – Make mini versions using 6-inch skewers for appetizers, or go big with longer skewers for a heartier main course.
Additional Things to Serve With This Dish
These chicken spiedinos are fantastic on their own, but they really shine when you pair them with the right sides that won’t compete for attention.
- Garlic bread or crusty Italian rolls – Perfect for soaking up that amazing dipping sauce, and to be frank, who doesn’t love carbs with their grilled chicken.
- Simple green salad with balsamic vinaigrette – Something fresh and light to cut through all that savory goodness, plus it makes you feel like you’re being healthy.
- Roasted vegetables – Zucchini, cherry tomatoes, or asparagus work beautifully, especially since you’ve already got the grill fired up anyway.
- Creamy polenta or risotto – If you want to go full Italian comfort food mode, these creamy bases let the spiedinos be the star while adding some serious satisfaction.
- Caprese salad – Fresh mozzarella, tomatoes, and basil keep things authentically Italian without much fuss.
- Grilled corn on the cob – Sounds weird with Italian food, but trust me on this one, the sweetness pairs surprisingly well with the tangy marinade.
- Caesar salad – Classic for a reason, and the anchovy bite in a good Caesar dressing actually complements the herbs in the chicken marinade.
Cooking Tips & Tricks (Chef’s Notes)
Getting these spiedinos just right takes a little finesse, but honestly, once you nail the technique, you’ll be making them like a pro.
- Don’t skip the overnight skewer soaking – Bamboo skewers will turn into little torches on your grill if you forget this step, and nobody wants to explain to the fire department why your dinner tried to burn down the neighborhood.
- Pound that chicken evenly – I know it seems tedious, but uneven thickness means some pieces turn into chicken jerky while others are still doing their impression of sushi.
- Fold the chicken into C-shapes on the skewer – This isn’t just for looks, it actually helps the meat cook more evenly and stay tender instead of turning into little rubber squares.
- Keep your grill or griddle at medium-high heat – Too hot and you’ll char the outside while the inside stays raw, too cool and everything just sits there getting sad and steamy.
- One minute per side, really – I know it sounds fast, but remember that chicken is pounded thin, so it cooks quickly, and you’re turning four times total for even browning.
- Let the marinade do its job for exactly two hours – Less time and the flavors won’t penetrate, more time and the acid starts breaking down the protein in weird ways that nobody wants to chew.
- Cut vegetables slightly larger than the chicken – They take a bit longer to cook through, so giving them a size advantage helps everything finish at the same time.
- Don’t crowd the skewers – Space things out so heat can circulate, because steamed spiedinos are just sad kebabs in disguise.
Nutritional Facts
This Italian Chicken Spiedino recipe serves 6 people with approximately 4 skewers per serving, delivering a balanced mix of lean protein and fresh vegetables.
- Calories per serving: 385 calories
- Protein: 28g (56% daily value) – primarily from lean chicken breast
- Total Fat: 26g (33% daily value) – mainly from olive oil and mayonnaise in the dipping sauce
- Saturated Fat: 4g (20% daily value)
- Carbohydrates: 14g (5% daily value) – from bell peppers, onions, and pineapple juice
- Dietary Fiber: 3g (11% daily value) – from the fresh vegetables
- Sugars: 10g – naturally occurring from vegetables and added pineapple juice
- Sodium: 520mg (23% daily value) – from marinade seasonings and dipping sauce
- Vitamin C: 180mg (200% daily value) – bell peppers are vitamin C powerhouses
- Vitamin A: 15% daily value – from the colorful bell peppers
- Iron: 8% daily value – from chicken and herbs
- Potassium: 680mg (15% daily value) – from chicken and vegetables
- No trans fats or cholesterol concerns – this is a heart-healthy preparation method
- Gluten-free – naturally free from wheat and gluten-containing ingredients
Fun “Did You Know?”
While many people assume spiedini originated in Italy, this beloved skewered dish actually has fascinating roots that span multiple cultures and centuries.
I’ve uncovered that similar skewering techniques appeared independently across ancient civilizations, from Greek souvlaki to Middle Eastern kebabs.
The Italian-American version we recognize today was popularized in upstate New York during the 1930s by Italian immigrants who adapted their homeland recipes using local ingredients.
What’s particularly interesting is that “spiedie” festivals still celebrate this fusion cuisine annually.
The bamboo skewer itself wasn’t traditional – Italian cooks originally used metal spits over open fires.
