Authentic Chicken Spiedini: Grilled Sicilian Chicken Rolls for Summer
When it comes to outdoor cooking, nothing quite compares to the incredible flavor and simple elegance of Chicken Spiedini. These delectable Sicilian grilled chicken rolls feature tender, thin-sliced chicken breast, generously stuffed with a savory and subtly sweet pesto-like filling. Each roll is meticulously skewered with fresh bay leaves and vibrant red onion, then grilled to perfection, resulting in a juicy interior and a beautifully tender, lightly breaded exterior. An absolute must-make for any summer gathering, these spiedini are not just a meal; they’re an experience, rich in flavor and steeped in tradition.
A Family Legacy: The Chicken Recipe My Mother Always Cherishes
My grandfather, Frank Leone, passed away when my mother was just a teenager. While I never had the honor of meeting him, I feel an profound connection to his spirit and culinary legacy every time I prepare these chicken spiedini. These “grilled chicken rolls” were a staple in our family, a dish my grandfather often made, whether with beef, veal, or chicken. My mom’s fondest memories of her dad frequently revolve around these delicious skewers, a testament to the joy and tradition he brought to our family table through his cooking.
My rendition of chicken spiedini features a flavorful stuffing crafted from finely diced onions, aromatic fresh herbs, crunchy pine nuts, and a touch of sweet raisins. Each tender chicken cutlet is carefully rolled around this rich filling, then skewered with vibrant fresh bay leaves and slices of red onion. These additions don’t just add beautiful color; they infuse the chicken with a delicate, herbaceous aroma and a subtle oniony zest as they grill. While similar in concept to other rolled chicken dishes, like chicken involtini, our spiedini are distinctive because they are skewered – “spiedini” being the Italian word for “skewer.” This traditional method ensures even cooking and a delightful presentation, making them perfect for sharing.
Having lovingly refined this recipe, I am thrilled to share my version of chicken spiedini with you. It is my hope that in doing so, I continue to honor my grandpa’s memory and make him proud, bringing a piece of our family’s rich culinary heritage to your home.
Chicken spiedini are incredibly versatile and pair wonderfully with a variety of light, fresh side dishes. For an exceptional pairing, consider serving them alongside simple yet vibrant salads such as my refreshing Orange and Fennel Salad or the elegant Via Carota Salad. My Grilled Fennel Salad, with its smoky notes, would also complement this dish beautifully, enhancing the overall summer dining experience.
Why You’ll Love This Chicken Spiedini Recipe
This Chicken Spiedini recipe is more than just a meal; it’s a celebration of flavor, family, and the joy of outdoor cooking. Here’s why you’ll want to add it to your regular rotation:
- Unforgettable Flavor: The unique filling, a blend of savory, herbaceous, and sweet notes, combined with the smoky char from the grill, creates an explosion of taste in every bite.
- Perfectly Tender & Juicy: Thinly pounded chicken breasts cook quickly and evenly, ensuring each spiedino remains incredibly moist and tender.
- Impressive Presentation: Skewered with fresh bay leaves and red onion, these chicken rolls look as magnificent as they taste, making them ideal for entertaining or a special family dinner.
- Versatile & Adaptable: While chicken is traditional, this recipe can easily be adapted with veal, pork, or beef, offering flexibility to suit your preferences.
- Summer Grilling Essential: Designed for the grill, this recipe is perfect for warm weather, cookouts, and enjoying the great outdoors with delicious food.
Essential Recipe Ingredients for Authentic Flavor
Crafting the perfect Chicken Spiedini starts with selecting the right ingredients. Below, you’ll find a visual guide to all the components needed, with special notes to help you achieve the best results.
- Chicken: For this recipe, I highly recommend using thin-sliced chicken cutlets. Their uniform thickness ensures quick and even cooking. If pre-sliced cutlets aren’t available, you can easily butterfly whole chicken breasts and gently pound them flat between two sheets of parchment paper or plastic wrap. This technique creates the ideal thinness for rolling and helps the chicken cook quickly and remain tender. For those who wish to explore variations, this recipe also works beautifully with thinly sliced veal, pork, or beef.
- Bay Leaves: Fresh bay leaves are a key element, offering both a wonderful visual appeal and a subtle, fragrant flavor that permeates the chicken as it grills. The bright green of the leaves provides a beautiful contrast against the rich red onion slices, enhancing the overall presentation of the spiedini. Avoid using dried bay leaves for skewering, as they can be brittle and lack the fresh aroma.
- Breadcrumbs: Panko breadcrumbs are my top choice for this recipe due to their coarser, flakier texture, which creates an incredibly crispy and satisfying crust when grilled. However, if panko is not on hand, regular fine breadcrumbs can be used as a suitable alternative, though the texture of the exterior might be slightly different.
- Filling (Pesto): The heart of these spiedini is the robust filling, which resembles a savory pesto. It’s a harmonious blend of finely chopped red onion, crunchy panko breadcrumbs, fragrant fresh basil and parsley, rich pine nuts, plump raisins, and sharp Pecorino Romano cheese. Each ingredient contributes to a complex flavor profile that is both savory and subtly sweet.
- Raisins: The inclusion of raisins might surprise some, but they are a traditional component in many Sicilian dishes, adding a unique, mild sweetness that balances the savory elements of the filling. This sweetness is not overpowering; rather, it enhances the overall depth of flavor. If raisins are genuinely not to your taste, you may certainly omit them, though I encourage you to try them for an authentic experience.
- Extra Virgin Olive Oil: Essential for both the filling and coating the spiedini before grilling, a high-quality extra virgin olive oil enhances the flavors and ensures a golden, crispy finish.
- Salt & Pepper: Simple seasonings are crucial for bringing out the natural deliciousness of the chicken. Seasoning the cutlets directly ensures flavor in every layer.
For precise measurements and detailed instructions on how these ingredients come together, please refer to the comprehensive recipe card located further down the page. It provides all the information on quantities and specific steps.
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Step-by-Step Guide: How to Make Chicken Spiedini
Follow these detailed steps to create your own irresistible Chicken Spiedini. Each number corresponds to the written instructions below, guiding you through the process for a perfect result.
- Begin by sautéing the diced red onion and pine nuts in a pan over medium heat with a touch of olive oil until the onion is softened and translucent, and the pine nuts are lightly golden and fragrant. This step deepens their flavor for the filling.
- Transfer the sautéed mixture to a blender or food processor. Add the remaining filling ingredients: panko breadcrumbs, fresh basil, parsley, rehydrated and drained raisins, and grated Pecorino Romano. Pulse until a thick, cohesive paste forms. If the mixture appears too thick or dry, gradually add a little more extra virgin olive oil until it reaches the desired spreadable consistency. The ideal texture is firm enough to stay in the chicken but moist enough to blend smoothly.
- Prepare your chicken cutlets. Lay each thin-sliced cutlet on a cutting board. If they are not uniformly thin, use a meat mallet to gently pound them flat to an even thickness. This ensures consistent cooking and makes them easier to roll. Season both sides of the flattened cutlets generously with salt and freshly ground black pepper.
- Divide the prepared filling mixture evenly among all the chicken cutlets. Spread the filling from one end to the other, leaving a small border around the edges to help with rolling and sealing.
- Carefully roll each chicken cutlet tightly around the filling, starting from one end. The goal is to create a snug roll that will hold its shape during cooking and prevent the filling from escaping.
- Take your pre-soaked wooden skewers (soaking prevents them from burning on the grill). Thread the rolled chicken pieces onto the skewers, alternating with fresh bay leaves and slices of red onion. The bay leaves will impart a wonderful aroma, and the red onion will add flavor and a beautiful color contrast. Aim for about 3-4 chicken rolls per skewer, depending on their size.
- Prepare the breadcrumb coating. Drizzle each skewered chicken spiedino generously with extra virgin olive oil on all sides. This helps the breadcrumbs adhere and creates a beautifully crisp exterior. Then, gently roll or dip each spiedino into the panko breadcrumbs, ensuring an even and thorough coating. Place the coated spiedini on a clean baking sheet lined with parchment paper, ready for grilling.
- Preheat your grill to a medium-high temperature, aiming for 350-375°F (175-190°C). Once hot, place the spiedini on the grill. Cook, turning occasionally, until the chicken is golden brown on all sides and the internal temperature reaches a safe 160°F (71°C) when measured with an instant-read thermometer. This usually takes about 12-15 minutes, depending on the thickness of the chicken and your grill’s heat. Allow them to rest for a few minutes off the heat, during which the internal temperature will carry over to 165°F (74°C).
Note: These spiedini are also fantastic when baked in the oven or pan-fried on the stovetop. Refer to the recipe notes for detailed instructions on alternative cooking methods.
Expert Tips for Perfect Chicken Spiedini
- Achieving Ideal Filling Consistency: The texture of your filling is crucial. It should be a thick, spreadable paste – not so thick that it crumbles, but not so thin or watery that it oozes out during rolling and cooking. If your filling seems too dry, incrementally add more extra virgin olive oil, blending thoroughly after each addition, until it reaches the perfect consistency. This ensures the filling stays intact and contributes to the chicken’s tenderness.
- The Essential Instant-Read Thermometer: Grills vary greatly in temperature and cooking intensity. For perfectly cooked chicken that is both safe to eat and wonderfully juicy, an instant-read meat thermometer is your best friend. Always aim for an internal temperature of 160°F (71°C) when checking the thickest part of the chicken. The residual heat will continue to cook the chicken as it rests, bringing it up to the food-safe temperature of 165°F (74°C). This prevents overcooking, ensuring moist, tender results every time.
- Creative Serving Suggestions: You might find you have a little filling leftover, which is fantastic! Don’t let it go to waste; serve it on the side as a unique condiment for the grilled chicken spiedini. Beyond the suggested salads, these skewers pair beautifully with roasted vegetables, a simple lemon-dressed pasta, or even a creamy polenta. For an adventurous twist, consider serving them with the rich anchovy sauce featured in my Spiedini alla Romana recipe – it adds an incredible layer of umami depth.
- Prepare Ahead for Easy Entertaining: To make entertaining a breeze, you can prepare the filling up to two days in advance and store it in an airtight container in the refrigerator. You can also assemble the chicken spiedini, including rolling and skewering, several hours before grilling. Store them covered in the fridge, then bring them to room temperature for about 20-30 minutes before coating and grilling.
- Storage and Reheating: Leftover cooked chicken spiedini can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm them in an oven preheated to 300°F (150°C) until heated through, or briefly on the grill over low heat. Be careful not to overcook them during reheating to maintain their tenderness.
More Delicious Warm-Weather Grilling Recipes
If firing up the grill for these incredible Chicken Spiedini has you inspired, why not explore more fantastic recipes perfect for warm weather and outdoor cooking? Expand your grilling repertoire with these delightful options:
- Flavorful Marinated London Broil
- Juicy Grilled Chicken Thighs
- Tender Lemon Garlic Grilled Lamb Rib Chops
- Savory Steak Pinwheels
- Perfectly Grilled Pork Chops
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Chicken Spiedini
Pin
Equipment
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4 wooden skewers soaked in cold water for at least 30 minutes to prevent burning on the grill
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Meat Mallet (optional, for pounding chicken)
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Blender or Food Processor
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Instant-Read Meat Thermometer
Ingredients
Base ingredients
- 2 pounds (908g) thin-sliced chicken cutlets
- 1/2 cup (30g) panko breadcrumbs for coating, or more if needed for thicker coverage
- 16 large fresh bay leaves
- 1 medium red onion cut into large chunks for skewering
- extra virgin olive oil for drizzling over spiedini before breading
- Salt and freshly ground black pepper to taste
For the filling
- 1/3 cup (80ml) extra virgin olive oil divided (3 tbsp for sautéing, rest for blending), plus more as needed for consistency
- 1 small red onion finely diced for the filling
- 1/4 cup pine nuts
- 1/4 cup (15g) panko breadcrumbs for the filling
- 2 tablespoons fresh basil leaves
- 1/4 packed cup fresh flat-leaf Italian parsley
- 1/4 cup (40g) raisins soaked in warm water until plump, then thoroughly drained
- 1/2 cup (45g) grated pecorino romano
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Instructions
For the filling
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Heat a pan to medium heat and add 3 tablespoons of the extra virgin olive oil. Add the diced red onion and cook, stirring occasionally, until it becomes soft and translucent, about 5-7 minutes. Add the pine nuts and continue to cook for another 3-4 minutes, or until the pine nuts take on a light golden color and become fragrant. Remove the pan from the heat and set aside to cool slightly.
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Once slightly cooled, transfer the cooked onion and pine nuts mixture to a blender or food processor. Add the remaining filling ingredients: 1/4 cup panko breadcrumbs, fresh basil, fresh parsley, the rehydrated and drained raisins, and grated Pecorino Romano. Pulse the mixture until it forms a thick, paste-like consistency. If the mixture appears too dry, gradually add more extra virgin olive oil, a tablespoon at a time, pulsing after each addition, until the desired spreadable texture is achieved. The paste should be firm enough to adhere to the chicken but not so thin that it will ooze out during cooking.
Roll and cook the spiedini
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Preheat your grill to a medium-high heat, aiming for a temperature between 350-375°F (175-190°C). If you plan to bake or pan-sear, please refer to the notes section below for specific temperature and timing instructions.
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Lay the thin-sliced chicken cutlets flat on a clean cutting board. Season both sides generously with salt and freshly ground black pepper. Divide the prepared filling mixture evenly among all the chicken cutlets, spreading it from one end to the other, leaving a small margin around the edges. Carefully roll each filled cutlet tightly. Then, thread the rolled chicken pieces onto the pre-soaked wooden skewers, alternating with a piece of red onion and one fresh bay leaf between each chicken roll.
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Pour the remaining 1/2 cup of panko breadcrumbs into a shallow dish or a small baking sheet, ready for coating.
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Brush all sides of the skewered chicken spiedini generously with extra virgin olive oil. This step helps the breadcrumbs adhere evenly and contributes to a crispy, golden crust. Immediately after brushing with oil, dip each spiedino into the panko breadcrumbs, rotating to ensure all sides are thoroughly coated. Place the coated spiedini on a parchment-lined baking sheet.
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Place the prepared spiedini on the preheated grill. Cook them, flipping periodically as they brown, until the internal temperature of the chicken reaches a minimum of 160°F (71°C) when measured with an instant-read thermometer. The total cooking time will typically range from 12-15 minutes, but always rely on your thermometer for accurate doneness. Once cooked, remove from the grill and let them rest for a few minutes to allow the juices to redistribute and the temperature to carry over to 165°F (74°C). Serve immediately and enjoy!
Notes
- Alternative Cooking Methods:
- Baking: If grilling isn’t an option, preheat your oven to 375°F (190°C). Place the breaded spiedini on a parchment-lined baking sheet and bake for approximately 20-25 minutes, flipping them halfway through, until the internal temperature of the chicken reaches at least 160°F (71°C).
- Pan-Frying: For a stovetop method, heat about 1-2 tablespoons of olive oil in a large skillet over medium heat. Add the spiedini, ensuring not to overcrowd the pan. Cook, turning frequently, until they are golden brown on all sides and the internal temperature reaches 160°F (71°C). This usually takes about 10-15 minutes.
- Precise Cooking Time: The exact cooking time can vary based on several factors: the thickness of your chicken cutlets, the consistency of your grill’s heat, or your chosen alternative cooking method. For absolute precision and to prevent dry chicken, always use an instant-read meat thermometer to verify the internal temperature.
- Raisin Preference: While raisins add a delightful, subtle sweetness and are traditional in Sicilian spiedini, if they are not to your taste, you are welcome to omit them without significantly impacting the overall dish.
- Meat Variations: This versatile recipe is not limited to chicken. Thinly sliced beef (such as sirloin or round), pork loin, or veal cutlets all work exceptionally well as substitutes, offering different flavor profiles while maintaining the essence of the spiedini.
- Enhancing with Sauce: For an extra layer of flavor, these spiedini are magnificent when served with an anchovy sauce. You can find an excellent recipe for an authentic anchovy sauce in our Spiedini alla Romana recipe, which perfectly complements the grilled chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation and is based on 4 servings.
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