The first time I bit into authentic chicken spiedini at a Chicago Italian joint, I knew I had to recreate that crispy, herb-loaded magic at home. 🔥 These aren’t your average chicken skewers—we’re talking tender chicken rolled in seasoned breadcrumbs, skewered, and cooked until golden and impossibly crispy on the outside while staying juicy inside.
What makes this Latin King-inspired version special is the bold seasoning blend that coats every inch of chicken. I use a mix of Italian herbs, garlic, and just enough heat to keep things interesting. The skewering technique keeps the chicken flat and ensures even cooking, while the breadcrumb coating creates that signature crunch.
By the time these come off the heat, you’ll have restaurant-quality spiedini with a golden crust that shatters with each bite, revealing tender, flavorful chicken inside. The aroma of toasted breadcrumbs and herbs will have everyone gathering around your kitchen before you even finish cooking.
Perfect for feeding a crowd or making weeknight dinner feel special. Let’s get skewering!
Ingredients for latin king chicken spiedini
Here’s everything you need to create these crispy, flavorful Latin King Chicken Spiedini at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 2 lb | Boneless, skinless, pounded thin |
| Italian Breadcrumbs 🍞 | 2 cups | Seasoned variety preferred |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated from block |
| Garlic Cloves 🧄 | 6 cloves | Minced for bold flavor |
| Fresh Parsley 🌿 | ½ cup | Chopped, Italian flat-leaf |
| Dried Oregano 🍃 | 2 tbsp | Italian oregano preferred |
| Red Pepper Flakes 🌶️ | 1 tsp | Adjust for heat preference |
| Olive Oil 🫒 | ¾ cup | Extra-virgin for richness |
| Lemon Juice 🍋 | 3 tbsp | Freshly squeezed preferred |
| Large Eggs 🥚 | 2 whole | Beaten for coating |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Wooden Skewers 🍢 | 12 pieces | Soaked in water beforehand |
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You can find all these ingredients at your local grocery store. For the best quality Parmesan, I recommend buying Parmigiano-Reggiano from the deli counter at Whole Foods or a local Italian market and grating it fresh—it makes a huge difference in flavor. Look for chicken breasts that are similar in size for even cooking. Wooden skewers are available in the grilling section at most supermarkets or online.
Don't have Italian breadcrumbs? Make your own by mixing plain panko with dried Italian herbs, garlic powder, and grated Parmesan. If you can't find fresh parsley, use half the amount of dried parsley. For a milder version, reduce or omit the red pepper flakes. Pecorino Romano can substitute for Parmesan if you prefer a sharper, saltier flavor profile.
Store raw chicken in the coldest part of your fridge and use within 2 days of purchase. Keep fresh parsley wrapped in damp paper towels in the crisper drawer for up to 5 days. Soak wooden skewers for at least 30 minutes before use to prevent burning.
Step-by-Step Instructions for Latin King Chicken Spiedini
Follow my proven method and you’ll achieve perfectly seasoned, juicy skewers with authentic Italian flavor.
👨🍳 Step 1: Prepare and Marinate the Chicken
Cut boneless chicken breasts into 1½-inch cubes, keeping them uniform in size for even cooking. Place the chicken in a large bowl and add olive oil, minced garlic, red pepper flakes, dried oregano, salt, and black pepper. Toss everything together until each piece is thoroughly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours. This marinating time allows the garlic and spices to penetrate the meat, creating that signature Latin King flavor. I like to give the bowl a shake halfway through to redistribute the marinade.
🔥 Step 2: Thread and Season the Skewers
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken onto skewers, leaving about ¼ inch of space between each piece—this ensures hot air circulates and everything cooks evenly.
Brush the skewers with any remaining marinade and sprinkle with additional red pepper flakes if you want extra heat. I always prepare one or two extra skewers because they disappear fast once people taste them.
🔥 Step 3: Grill to Juicy Perfection
Preheat your grill to medium-high heat (around 400-425°F). Oil the grates well to prevent sticking. Place the skewers on the grill and cook for 10-12 minutes, turning every 3 minutes to char all sides evenly.
You’ll know they’re done when the chicken reaches an internal temperature of 165°F and has beautiful golden-brown char marks on all sides. Let the skewers rest for 3-5 minutes before serving—this keeps the juices locked inside. Serve hot with lemon wedges and your favorite dipping sauce.
Make-Ahead Tips for Your latin king chicken spiedini
1-2 Days Before: Prepare your seasoned breadcrumb mixture by combining 2 cups Italian breadcrumbs, ¼ cup grated parmesan, 2 tsp garlic powder, 1 tsp dried oregano, and ½ tsp red pepper flakes in an airtight container—this actually improves as the flavors meld. You can also pound and butterfly your chicken breasts, then store them between parchment paper sheets in the refrigerator. I prep 8-10 skewers this way, which saves me 30 minutes on cooking day. The breadcrumb mixture stays fresh for up to 5 days at room temperature. ⏰
Day Before Cooking: Thread your chicken onto skewers and arrange them on a parchment-lined baking sheet, but don’t coat them in breadcrumbs yet—that step must wait until just before cooking to maintain crispiness. Cover the skewered chicken tightly with plastic wrap and refrigerate for up to 24 hours. This is also when I prep any side dishes like roasted vegetables or pasta salad. Having the chicken pre-skewered means you’re just 15 minutes away from dinner when you get home from work.
Morning of Serving: If you’re serving these for dinner, set up your breading station in the morning—place your seasoned breadcrumbs in a shallow dish and have your olive oil ready for drizzling. I also prep my dipping sauces like marinara or garlic aioli and store them in small containers in the fridge. Take the skewered chicken out of the refrigerator 30 minutes before cooking to bring it to room temperature, which ensures even cooking and prevents the outside from overcooking while the inside catches up. 📅
Final 20 Minutes: Brush each skewer with olive oil, then press firmly into the breadcrumb mixture, coating all sides evenly. This last-minute breading is crucial—if you bread too early, moisture from the chicken will make the coating soggy. Preheat your oven to 425°F or heat your grill to medium-high while the coated skewers rest for 5 minutes. Cook for 12-15 minutes, flipping once halfway through, until the internal temperature reaches 165°F and the coating is golden brown.
Freezer-Friendly Option: You can freeze uncooked, skewered chicken (without breadcrumbs) for up to 2 months in freezer-safe bags with parchment between layers. Thaw overnight in the refrigerator, then proceed with the breading and cooking steps. I don’t recommend freezing already-breaded spiedini because the coating becomes mushy when thawed. For best results, freeze the seasoned breadcrumb mixture separately and coat the chicken fresh after thawing.
Nutrition Facts
385kcal
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Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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