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You are here: Home / Recipes / Chicken

Marinated Chicken Spiedini with Amogio

By Susie Weinrich ยท Date Oct 4, 2022ยท 9 Comments ยท May contain affiliate links.

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Chicken Spiedini with Amogio Sauce is deliciously marinated chicken pieces that are breaded, skewered, and baked. Then it is traditionally served with pasta and a side of Amogio sauce (lemon and butter) for dipping. It makes an amazing Italian style family dinner!

Skewers of chicken spiedini on a plate with green beans and spaghetti

We love to eat Chicken Spiedini with Pesto Pasta, a big side salad with Basil Vinaigrette, and some warm bread!

Table of Contents hide
1 Listen to the Recipe
2 Spiedini
3 Chicken Spiedini at Garozzoโ€™s
4 Ingredients
5 White Wine
6 Step By Step Picture Instructions
7 Serving
8 Other Delicious Italian Recipes
9 Did you make this recipe?
10 Chicken Spiedini with Amogio Sauce Recipe

Listen to the Recipe

You can also listen to a podcast episode sharing all the tips and tricks for making amazing chicken spiedini, plus the full audio recipe. There is a convenient audio player in the recipe card below!

Spiedini

Pronounced โ€œSpee-dee-neeโ€ or โ€œSpah-dee-neeโ€.

Spiedini is a traditional Italian dish made of marinated meat, rolled in fine Italian bread crumbs, skewered, and baked or grilled.

It was traditionally made with veal or beef (eye of round).

Chicken Spiedini at Garozzoโ€™s

I live in Kansas City where Garozzoโ€™s Ristorante is located. If you search โ€œchicken spiediniโ€ on Google, it comes up that Chicken Spiedini was actually invented at Garozzoโ€™s.

It definitely is the first place I ever heard of this Italian dish.

However, whether this is true or not is up for debate. But I will say they make some damn good Spiedini.

Ingredients

Here are the things that you need to make this Chicken Spiedini Recipe and Amogio Sauce, plus some helpful tips on a few ingredients:

ingredients for chicken spiedini with text labels
Ingredients for amogio sauce with text labels

Chicken โ€“ buy good quality boneless skinless chicken breasts. I like to buy Smart Chicken. If you can find chicken that has been โ€œair chilledโ€ you are on the right track to having really good chicken.

Garlic โ€“ for this recipe you just want to crush the garlic cloves to release thier flavors into the marinade. If you chop or mince the garlic it will stick to the chicken and you risk it burning in the oven.

Italian Bread Crumbs โ€“ make sure you use fine/traditional bread crumbs. Now is not the time for the coarser panko bread crumbs.

If you do not have โ€œItalianโ€ bread crumbs, just use traditional bread crumbs and mix in 1 tablespoon Italian Seasoning.

Extra Virgin Olive Oil โ€“ definitely use the โ€œextra virginโ€ type of olive oil. It has a very distinct buttery flavor that you want, especially in the Amogio sauce.

White Wine

Did you know that you can actually freeze white wine to use in recipes.

I donโ€™t drink a ton of white wine, but I love to use it in recipes like Shrimp Risotto or Shrimp Scampi Linguine.

I buy chardonnay in an aseptic container (looks like a small carton) and after I have used a little I will just pop the whole carton in the freezer.

You want to make sure you leave a little room for the container to expand when freezing. You can also pop the whole carton in a freezer safe bag to make sure there are no wine explosions in your freezer.

It will freeze like a slushy so you can scoop out what you need, when you need it.

Step By Step Picture Instructions

This is a 24 hour recipe, including marinating time, so make sure you leave time to make this the right way. It is FULL of flavor!

Marinating Prep

Start by cutting your chicken breast into 1 ยฝ inch chunks.

Grab a large zip lock baggie for marinating.

Add the chicken chunks to the bag, also add in the crushed garlic cloves, lemon zest, extra virgin olive oil, water, white wine, and kosher salt.

chicken marinating in a baggie

Now seal the bag and squish it around in your hands so that the marinade mixes and coats the chicken.

Pop in the fridge for 24 hours (24 hours preferredโ€ฆ can go up to 48 hours too).

Assembly and Baking

Grab 6-8 skewers.

If you are using wooden skewers you will want to soak them in water for about 15-20 minutes while you bread the chicken chunks. This will prevent them from burning up in the oven.

Set up an assembly:

  • The bag of chicken in marinade.
  • A plate or shallow bowl with the bread crumbs
  • A plate lined with a paper towel
  • Large rimmed baking sheet lined with foil and sprayed with non stick spray.
breading marinated chicken

With tongs pull a couple chicken cubes out of the marinade, roll in the bread crumbs making sure the crumbs adhere to the chicken cubes. Place on the paper towel lined plate. Repeat until all the chicken pieces are breaded.

Skewer the chicken pieces, about 5 pieces per skewer. Then place on the prepared baking sheet.

skewered chicken on a baking sheet

Spray the tops of the skewers with the non-stick spray. Bake at 400 for 15 minutes, flip the skewers and bake another 10 minutes.

Amogio Sauce

While the skewers are baking prepare the Amogio Sauce.

Over low heat in a small sauce pan melt together the butter, evoo, salt and red pepper flakes. 

If you really love garlic you could add one minced garlic clove too.

Amogio Sauce in a pot

Once the butter melts remove from the heat and stir in the lemon juice and parsley.

Give it a taste for additional seasoning- more lemon, salt or red pepper flakes.

Serving

These marinated chicken skewers are amazing served with pasta and a side salad (basil vinaigrette is a great dressing)! Here are some of our faves:

  • Pesto Pasta (number one choice!)
  • Pasta with Tomato Cream Sauce
  • Instant Pot Spaghetti
  • Make an alfredo pasta (or Instant Pot Alfredo), and replace the chicken in the recipe with this Spiedini.
  • Pasta with Roasted Tomatoes (great for summer!!)

Chicken Spiedini Skewers on a plate with Amogio Sauce

Other Delicious Italian Recipes

  • Italian Meatballs in a Marinara Sauce
    Very Best Baked Italian Meatballs
  • penne coated with a mascarpone sauce topped with parsley
    Mascarpone Pasta
  • ragu over pappardelle pasta
    Instant Pot Beef Ragu
  • Shrimp Carbonara on a platter with parsley garnish
    Shrimp Carbonara

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
a skewer of chicken spiedini

Chicken Spiedini with Amogio Sauce Recipe

Marinated chicken is rolled in Italian bread crumbs, skewered, and then baked crispy and served with a lemon butter Amogio sauce for dipping. Makes an excellent Italian dinner served with pasta and veggies or salad.
USE THE PLAYER BELOW TO LISTEN TO THE FULL AUDIO RECIPE.
5 from 7 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Marinating: 1 day day
Total Time: 1 day day 45 minutes minutes
Servings: 4 people
Calories: 672kcal
Author: Susie Weinrich

Equipment

  • skewers
  • rimmed baking sheet
  • foil
  • tongs

Ingredients

  • 1 ยฝ lbs. โ€“ up to 2 lbs. boneless skinless chicken breast - cut into 1 inch to 1 ยฝ inch pieces
  • 4 garlic cloves - crushed to break open and release their flavor into the marinade
  • 2 teaspoon lemon zest
  • ยผ cup extra virgin olive oil
  • ยผ cup water
  • ยผ cup white wine
  • ยพ teaspoon kosher salt
  • 1 cup Italian breadcrumbs
  • non stick baking spray

Amogio Dipping Sauce

  • 4 tablespoon butter
  • 4 tbsp extra virgin olive oil
  • 2 ยฝ tbsp lemon juice
  • 1 tablespoon Italian parsley - finely chopped
  • healthy pinch of kosher salt and red pepper flakes

Instructions
 

Marinate

  • In a large Ziploc plastic bag combine the garlic, lemon zest, oil, water, wine and salt.
  • Add the chicken pieces and marinate in the fridge for 24 hours, can marinate up to 48 hours.

Assemble & Bake

  • Preheat the oven to 400ยฐ. Prep a large rimmed baking sheet with foil, sprayed with non stick spray.
    If using wooden skewers, put them in water to soak for 15-20 minutes.
  • Prep two plates:
    one with the Italian Bread Crumbs and one lined with a paper towel.
  • With tongs remove the chicken from the marinade, about 3 pieces at a time, and roll in the bread crumbs, coating all sides. Then place on the paper towel lined plate.
    Repeat with all pieces of chicken.
    (discard any remaining marinade).
  • Skewer the chicken, about 5 pieces per skewer, pushing them close together.
    You should have 6-8 skewers.
  • Place on the foil lined baking sheet, spray the tops of the skewers with additional non stick spray.
  • Bake at 400 degrees for 15 minutes, flip the skewers and bake another 10 minutes.
    Make sure they are cooked through to 165ยฐ internal temp.
  • Serve, 1-2 skewers per person.
    Excellent drizzled with Amogio sauce or topped with pesto!

Amogio Sauce

  • While the Spiedini bakes make the Amogio sauce
  • In a small saucepan melt together the butter, evoo, salt and red pepper flakes.
    If you really love garlic you can add one minced garlic clove as well.
    Remove from the heat when they are melted together.
  • Stir in the parsley and lemon juice.
  • Taste for additional seasoning.
    Serve drizzled over Chicken Spiedini or in a cup on the side for dipping.

Recipe Tips and Notes:

Bread Crumbs โ€“ If you do not have โ€œItalianโ€ bread crumbs, just use traditional bread crumbs and mix in 1 tablespoon Italian Seasoning.
Great served with any of these pasta dishes:ย 
  • Pesto Pasta
  • Pasta with Roasted Cherry Tomatoes
  • Instant Pot Spaghetti
  • Pasta with Tomato Cream Sauce
  • Lemon Broccoli Pasta
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 672kcal | Carbohydrates: 23g | Protein: 41g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 1137mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 2mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 7 votes (3 ratings without comment)

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    Recipe Rating




  1. Emalea says

    January 01, 2025 at 7:54 pm

    Iโ€™ve eaten at Garozzoโ€™s many times over the past 35 years and always enjoy chicken spiedini. I cooked your recipe tonight (yes, they were marinated overnight) and my husband said the only things missing was hot bread.

    Thank you so much! This is one copycat version I wonโ€™t be making any alterations to, itโ€™s a keeper.

    Reply
    • Susie Weinrich says

      January 02, 2025 at 9:36 am

      LOVE this!!! Thank you so much for leaving such a wonderful comment.

      Reply
  2. CindyD says

    October 02, 2023 at 10:55 am

    5 stars
    This was just fantastic chicken dinner. The butter & lemon dipping sauce so amazing!
    Thank you for sharing. A great way to change up chicken for dinner.

    Reply
  3. River Rat Ron says

    January 08, 2023 at 5:06 pm

    5 stars
    My x bartended for Garozzos for years. Needless to say I ate everything on the menu numerous times. Spiedini being my favorite.
    I make this dish a few times a year and have experimented some. One I add Parmesan cheese to my breadcrumbs, also I prefer to grill opposed to baking if possible. I also cut my chicken in strips and roll up after breading then skewer. Thanks for the recipe because I never marinated my chickenโ€ฆ.duhโ€ฆ.old age is creeping up on me.

    Reply
  4. Lori says

    August 24, 2022 at 6:53 am

    5 stars
    As an Italian girl, Iโ€™ve never had spiedini but I will make this on repeat! Such an easy recipe that feels special at the same timeโ€ฆso good!!๐ŸŽ‰

    Reply
  5. Kim says

    July 30, 2022 at 11:04 pm

    Hi susie, I saw this recipe on a cooking show, it looked like it was used 4 or 5 different ways? One had tomatos and served with noodles. Do you have any recipes like that? Thanks.

    Reply
    • Susie Weinrich says

      July 31, 2022 at 10:06 am

      Yes, I think you can do “Spiedini” quite a few different ways. I know at Garrozzo’s restaurant you can get it with marinara, a cream sauce or even a buttery pesto. This is the only recipe I have for Spiedini. However you can certainly marinate the chicken, skip the breading, skewer and bake. Then serve it with more of a tomato based sauce and noodles! Should be DELISH! (You could also use my pesto sauce)

      Reply
  6. Rod says

    July 02, 2022 at 6:10 pm

    5 stars
    I’ve never left a review before but made many recipes from this website . I can tell you this>>This recipe is by far the BEST dish I have ever made! When it came to the dipping sauce I did add garlic salt and garlic powder along with some greek seasoning. it added an extra robust flavor to the dipping sauce. This is a MUST try to everyone who visits this website.

    Reply
    • Susie Weinrich says

      July 31, 2022 at 10:07 am

      SO Nice!!! Thank you so much, Rod!

      Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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