Lemon Garlic Butter Chicken Spiedini are crispy, juicy chicken thigh skewers marinated in white wine and zesty lemon, coated in Parmesan-panko breading, and finished with a drizzle of rich garlic butter sauce. A show-stopping Italian-American dish that works equally well as an appetizer or main course.
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In a large bowl, whisk together olive oil, white wine, the zest and juice of one lemon, minced garlic, salt, pepper, crushed red pepper, and oregano to create the marinade.
Add the cubed chicken thighs to the marinade and toss to coat completely. Cover the bowl and refrigerate for 30 minutes to 1 hour.
On a baking sheet or in a shallow dish, combine the Italian seasoned breadcrumbs, panko breadcrumbs, grated Parmesan cheese, salt, pepper, and garlic powder. Mix well.
Remove the chicken from the marinade and toss the pieces in the breadcrumb mixture until they are fully coated.
Thread the breaded chicken pieces onto pre-soaked wooden skewers.
Place the skewers in an air fryer basket in a single layer. Lightly spray the skewers with cooking oil.
Air fry at 390°F (199°C) for approximately 12 minutes, flipping the skewers halfway through, until the chicken is golden brown and cooked through.
While the chicken is cooking, prepare the sauce. In a small microwave-safe bowl, combine the butter and 2 cloves of minced garlic. Microwave until the butter is melted.
Stir the chopped fresh parsley, a squeeze of lemon juice, salt, and pepper into the melted garlic butter.
Once the chicken skewers are cooked, remove them from the air fryer, arrange on a platter, and drizzle with the lemon garlic butter sauce before serving.
Store cooled skewers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 8–10 minutes until warmed through and crispy, or reheat in an air fryer at 380°F for 6 minutes.
metal or wooden skewers (soak wooden skewers 30 minutes before threading) · meat thermometer
You can, but thighs stay juicier when breaded and fried. Pound breasts thin and reduce cooking time to prevent drying out.
At least 1 hour, up to 4 hours in the refrigerator. The white wine and lemon juice tenderize the chicken and add flavor.
Yes. Marinate up to 4 hours ahead. Bread the skewers, refrigerate on a parchment-lined tray up to 2 hours, then fry or bake when ready to serve.
Internal temperature should reach 165°F (74°C) at the thickest part. They should be golden brown and crispy outside with no pink inside.
Yes. Place breaded skewers on an oiled baking sheet and bake at 400°F (200°C) for 18–22 minutes until golden and cooked through, flipping halfway.
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