Lemon Garlic Butter Chicken Spiedini bring a little Italian-steakhouse magic to your backyard grill. Lemon Garlic Butter Chicken Spiedini are tender cubes of chicken marinated in lemon, garlic, and herbs, threaded onto skewers, grilled until golden and charred, then brushed with a warm lemon garlic butter that soaks into every bite. (“Spiedini” simply means “little skewers” in Italian.) The result is juicy, garlicky, bright, and buttery all at once — a dish that looks impressive but is honestly easy enough for a Tuesday.
This is one of my favorite things to throw on the grill for company, because it comes together fast, feeds a crowd, and disappears the moment it hits the platter. Since there’s no bread or sugar involved, it also happens to be naturally low-carb. Below you’ll find the ingredients, my grill method, all the tips, and the printable recipe card at the bottom.
Why You’ll Love This Recipe
Ingredients You’ll Need
Here’s everything that goes into Lemon Garlic Butter Chicken Spiedini. Exact quantities are in the recipe card below, but this is your shopping list.
- For the Marinade:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- For the Lemon Garlic Butter Glaze:
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, finely chopped
- Pinch of salt
- For Assembly & Serving:
- 8 metal or pre-soaked wooden skewers
- Lemon wedges, for serving
- Fresh parsley, for garnish
Thighs or breasts both work — thighs stay juicier and are more forgiving on the grill, while breasts are leaner and take on the lemon flavor beautifully. For a dairy-free version, swap the butter in the glaze for good olive oil; you’ll lose a little richness but keep all the lemon-garlic punch.
Use fresh lemon, not bottled — this dish leans entirely on that bright citrus, and the zest is where most of the aromatic oils live, so don’t skip it. One large lemon usually gives you enough juice and zest for both the marinade and the glaze.
How to Choose the Best Chicken
The cut you choose shapes the whole dish. Boneless, skinless thighs are my pick for skewers — the extra fat keeps the cubes juicy even if the grill runs hot or you lose track of time, and they take on a lovely char. Breasts are leaner and a little more delicate, so they’re great if you prefer white meat, but you’ll want to watch them closely and pull them right at temperature so they don’t dry out. Either way, look for pieces that are plump and evenly colored, and avoid any labeled “enhanced” with a saline solution, which waters down the marinade.
However you go, cut the chicken into even 1.5-inch cubes. Uniform pieces are the single biggest factor in whether the skewers cook evenly — a mix of big and small chunks means some are dry while others are still underdone. Take the extra minute to trim and square them up before they hit the marinade.
How to Make Lemon Garlic Butter Chicken Spiedini
Plan for about 15 minutes of prep, at least 30 minutes of marinating, and 10 minutes at the grill. Make the butter glaze while the skewers cook so it’s warm and ready.
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Step 1 — Marinate the Chicken In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, Italian seasoning, red pepper flakes, salt, and pepper. Add the chicken cubes and toss to coat. Cover and refrigerate at least 30 minutes, or up to 4 hours for deeper flavor — no longer, or the lemon acid softens the texture.
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Step 2 — Soak the Skewers If you’re using wooden skewers, submerge them in water for at least 30 minutes so they don’t char and snap on the grill. Metal skewers can go straight on.
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Step 3 — Thread the Chicken Lift the chicken from the marinade and thread 4–5 cubes onto each skewer, leaving a small gap between pieces so the heat can circulate and the edges can char.
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Step 4 — Make the Lemon Garlic Butter Glaze In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook 1–2 minutes, until fragrant but not browned, then stir in the lemon juice and parsley. Remove from the heat and set aside.
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Step 5 — Grill the Spiedini Heat your grill or grill pan to medium-high and lightly oil the grates. Grill the skewers 4–5 minutes per side, turning once, until the chicken is golden and cooked through (165°F / 74°C at the center of a cube).
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Step 6 — Glaze and Finish In the last minute of grilling, brush the skewers generously with the lemon garlic butter. Pull them off and brush with one more coat so it soaks in while they’re hot.
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Step 7 — Serve Move to a platter, scatter with fresh parsley, and add lemon wedges for squeezing. Serve immediately, while hot and juicy.
Save the butter glaze for the very end. Brush it on early and the milk solids in the butter scorch black over the flame before the chicken is done — the last minute of grilling, plus a final coat off the heat, is exactly when it should go on.
Leave a little space between the cubes on each skewer. Packed tightly, they steam against each other and stay pale; a small gap lets the heat wrap around every side so you get char all over.
Why This Recipe Works
The lemon-garlic marinade does the heavy lifting. The acid in the lemon juice gently tenderizes the surface of the chicken while the oil carries the garlic, oregano, and Italian herbs into the meat, so the flavor goes all the way through instead of just coating the outside. There’s a limit, though — that same acid, left too long, starts breaking the chicken down into a mushy texture, which is why the marinade caps at about four hours.
The technique locks in the rest. Even cubes with a little space between them let the grill’s heat char every surface and cook each piece at the same rate, so nothing’s dry by the time the centers hit 165°F. And the butter glaze is deliberately a finishing step: butter burns fast over direct flame, so brushing it on only in the final minute — then again off the heat — gives you all that glossy, garlicky richness without any scorched, bitter notes. Bright, tender, charred, and buttery, each element timed to do its job.
Best Side Dishes to Serve With Lemon Garlic Butter Chicken Spiedini
Variations to Try
- Greek-Style: Serve the skewers tucked into warm pita with tzatziki, tomato, and red onion for a souvlaki-inspired wrap.
- Extra Garlicky & Spicy: Double the red pepper flakes and add a pinch of chili to the butter glaze for a bolder, spicier version.
- Herb Swap: Trade the oregano for fresh rosemary and thyme for a more woodsy, Tuscan flavor.
- Loaded Skewers: Alternate the chicken with chunks of bell pepper, red onion, and zucchini for a full meal on a stick.
- Oven or Air Fryer: No grill? Broil the skewers 4–5 minutes per side, or air-fry at 400°F for about 12 minutes, then brush with the glaze.
Storage, Meal Prep & Reheating
Storing Leftovers
Store leftover chicken (slid off the skewers) in an airtight container in the fridge for up to 4 days. It’s excellent cold over a salad the next day, or gently reheated — and the lemon-garlic flavor only deepens overnight.
Freezing
Freeze cooked chicken for up to 3 months, cooled and sealed well. You can also freeze the raw chicken right in the marinade to grill later — thaw it overnight in the fridge, then thread and cook fresh. Make the butter glaze fresh either way; it’s a two-minute job.
Reheating
Reheat gently so the chicken stays juicy — a covered skillet over medium-low for a few minutes, or a 300°F oven for about 10. A fresh brush of warm lemon garlic butter right before serving brings the whole thing back to life.
Common Mistakes to Avoid
- Uneven chicken cubes. Different-sized pieces cook at different rates, leaving some dry and others underdone. Cut uniform 1.5-inch cubes for even grilling.
- Brushing on the butter too early. Butter burns over direct flame. Apply the glaze only in the last minute and again off the heat, or it turns bitter and black.
- Over-marinating. More than about 4 hours in the lemon marinade and the acid breaks the chicken down into a mushy texture. Stick to 30 minutes to 4 hours.
- Overcooking the chicken. Cubes cook fast and dry out quickly. Pull them right at 165°F — check the center of a piece with an instant-read thermometer rather than guessing.
Nutritional Information
Per serving (based on 4 servings):
Nutritional values are estimates and vary with the specific ingredients and portion sizes you use. Using breast instead of thigh and olive oil instead of butter lowers the fat and calories.
Serving & Presentation Tips
- Serve them on the skewers. Fan the skewers across a platter with lemon wedges and a scatter of parsley — the presentation does half the work for you.
- Drizzle the extra glaze. Spoon any leftover lemon garlic butter over the top just before serving so every piece glistens.
- Add fresh color. A handful of chopped parsley and a few lemon slices against the golden chicken makes the plate look bright and restaurant-ready.
Frequently Asked Questions
Should I use chicken breast or thighs for spiedini?
Both work well. Thighs are more forgiving and stay juicier over the grill’s heat, while breasts are leaner and soak up the lemon flavor nicely. If you use breast, watch it closely and pull it right at 165°F so it doesn’t dry out.
Can I make these without a grill?
Yes. Broil the skewers 4–5 minutes per side on a foil-lined tray, or air-fry at 400°F for about 12 minutes, turning once. Brush on the butter glaze at the end just as you would on the grill.
How long should I marinate the chicken?
At least 30 minutes for flavor, and up to 4 hours for the best result — but not longer. Lemon juice is acidic, and beyond about 4 hours it starts to break down the chicken and turn the texture mushy.
Can I prep these ahead of time?
Definitely. Cube and marinate the chicken up to 4 hours ahead, or freeze it in the marinade to grill another day. You can even thread the skewers a few hours early and keep them chilled until it’s time to cook.
Why does my butter glaze keep burning?
Butter has milk solids that scorch quickly over direct heat, so it should never go on early. Brush it on only in the final minute of grilling and once more off the heat — that’s enough to coat the chicken without burning.
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Final Thoughts
Lemon Garlic Butter Chicken Spiedini earned a permanent spot in my summer rotation because they turn a pound and a half of chicken into something that feels special — bright, garlicky, buttery, and charred, with barely any effort. They’re the rare dish that’s just as at home at a casual cookout as it is on a nicer dinner table.
The first time you make them, focus on two things: cutting even cubes so everything cooks together, and holding the butter glaze until the very end so it never burns. Nail those and you’ll have juicy, glossy skewers every time.
Make them this week and let us know how they turned out — leave a comment below and tell us what you served alongside. We read every single one. 🍋
Lemon Garlic Butter Chicken Spiedini
Tender cubes of chicken marinated in lemon, garlic, and herbs, grilled on skewers until golden, then brushed with a warm lemon garlic butter. An easy, naturally low-carb Italian dinner (plus 30 min to marinate).
Ingredients
- For the Marinade:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
- For the Lemon Garlic Butter Glaze:
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, finely chopped
- Pinch of salt
- For Assembly & Serving:
- 8 metal or pre-soaked wooden skewers
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions
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1
Step 1 — Marinate the Chicken Whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, Italian seasoning, red pepper flakes, salt, and pepper. Add the chicken, toss to coat, cover, and refrigerate 30 minutes to 4 hours.
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Step 2 — Soak the Skewers Soak wooden skewers in water at least 30 minutes; metal skewers can be used as-is.
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Step 3 — Thread the Chicken Thread 4–5 cubes onto each skewer, leaving a small gap between pieces.
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Step 4 — Make the Glaze Melt the butter over medium-low, add the garlic and cook 1–2 minutes until fragrant, then stir in the lemon juice and parsley. Set aside.
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Step 5 — Grill the Spiedini Grill over medium-high on oiled grates 4–5 minutes per side, turning once, until cooked through (165°F / 74°C).
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Step 6 — Glaze and Finish Brush generously with the lemon garlic butter in the last minute of grilling, then again after removing from the heat.
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Step 7 — Serve Garnish with parsley and lemon wedges and serve immediately, hot and juicy.
Cut even 1.5-inch cubes and don’t marinate longer than 4 hours, or the lemon acid softens the chicken.
Brush on the butter glaze only at the very end — butter burns fast over direct heat.
