Chicken skewers in the Oven aka Spiedini di Polo al Forno are a great choice for a quick and easy meal that's packed with flavor.
Jump to:
- Here's Why You'll Love this Dish
- What to Serve With Chicken Skewers
- Choosing the Best Chicken Pieces for Chicken Spiedini
- Ingredients You'll Need
- Instructions
- Meal Prep Tips
- Possible Ingredient Substitutions
- Variations
- Equipment
- Storage
- Answers to Commonly Asked Questions
- Delicious Sides
- Recipe Details
- PIN it for later here
- Food Safety
- Comments
Here's Why You'll Love this Dish
- Easy to make - easy to make
- Customizable - customize your skewers according to your preference
- Perfect for the oven or grill - bake in the winter, grill in the summer
- Crowd Pleaser - your family will love these
Whether you're cooking for your family or entertaining friends, chicken skewers in the oven (spiedini di polo al forno) are a crowd-pleaser that's sure to be a hit any day of the week.
The perfect time of the year to make chicken skewers is in the summer on the grill. Living in Canada that leaves 5 to 6 months of the year where there is warmer weather that's fit to be cooking chicken spiedini on the barbecue.
What to Serve With Chicken Skewers
That's what makes these chicken skewers in the oven perfect for the rest of the year. Sauteed rapini or zucchini fritters are a perfect side dish to accompany your chicken skewers if you are looking for a change from rice and salad.
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This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Choosing the Best Chicken Pieces for Chicken Spiedini
When choosing chicken pieces for chicken skewers, it's important to use boneless, skinless chicken breasts or thighs that are cut into even pieces. This will ensure that the chicken cooks evenly and stays moist. Use chicken pieces that are about 1 inch in size, as they will cook quickly and evenly.
If using chicken breasts, it's best to slice them against the grain to help keep them tender. You can also use chicken tenders, which are already the perfect size for skewering. Finally, be sure to remove any excess fat or gristle from the chicken pieces before skewering to ensure that the skewers cook up nicely.
Ingredients You'll Need
You will need the following ingredients to make Chicken Skewers: chicken thighs, olive oil, garlic, lemon juice, oregano, salt and pepper.
- Chicken Thighs - I prefer to use skinless boneless chicken thighs because they aren't so dry and using skinless boneless chicken cuts down prep time
- Olive Oil - used in many Mediterranean dishes and is a healthier oil to cook with.
- Garlic - used as a flavor booster
- Lemon Juice - enhances the flavor of the chicken and helps to tenderize the meat
- Oregano or Italian Seasoning - used to season the chicken
If you are planning on making these chicken skewers in the oven, have these ingredients below ready. Make the tzatziki yogurt dip to serve with the chicken skewers, or not, they taste just as good with or without.
See recipe card for full list of ingredients and quantities.
Instructions
These spiedini di pollo are super easy to make and can be prepared the night before for easy cooking the next day.
In a container large enough to fit the skewers, mix lemon, olive oil, pepper, oregano and garlic.
Prepare chicken by deboning and removing the skin. Cut in to equal pieces.
Place chicken on skewers, about 4 - 1" wide pieces per skewer. Set in the container with oil and lemon mixture. Repeat. Use a spoon or tongs to evenly coat the skewers with the lemon and oil marinade. Let sit for 2 hours in the refrigerator, covered.
Line a baking sheet with parchment paper or foil and place the skewers on it.
Bake in the oven at 350℉ for about 45 minutes.
Meal Prep Tips
- A top tip for making chicken skewers in the oven is to soak wooden skewers in water for at least 30 minutes before using them. This helps prevent the skewers from burning during the cooking process. If you don't have time to soak the skewers, you can also use metal skewers, which don't require soaking.
- I like to cut my chicken thighs down the middle when they are still partially frozen. This makes it easier and quicker to cut the chicken pieces. Then run the skewer through the pieces from the front to back. make sure you cut pieces that are uniform.
Possible Ingredient Substitutions
Here are some great substitution ideas if you are looking for a low calorie version.
- Chicken - Use skinless chicken breast instead of chicken thighs. Chicken breast is lower in fat and calories than chicken thighs, making it a healthier choice.
- Vegetables - Substitute vegetables for some of the chicken. Adding vegetables like bell peppers, onions, and zucchini to your skewers can help reduce the overall calorie count while adding more fiber and nutrients to your meal.
- Low Fat - Use a low-fat marinade. Instead of using a high-calorie, high-fat marinade, opt for a low-fat alternative like a simple lemon and herb marinade or a yogurt-based marinade.
- Vegetarian/Vegan - make a vegetarian version by using only vegetables and no chicken. Just adjust the cooking time.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Variations
There are endless possibilities for variations of chicken skewers in the oven! Here are a few ideas to get you started:
- Teriyaki chicken skewers: Marinate chicken in a mixture of soy sauce, honey, garlic, and ginger for at least 30 minutes before skewering and baking.
- Lemon herb chicken skewers: Marinate chicken in a mixture of lemon juice, olive oil, garlic, and herbs (such as thyme, rosemary, and oregano) for at least 30 minutes before skewering and baking.
- Spicy chicken skewers: Rub chicken with a mixture of chili powder, paprika, cumin, garlic powder, and cayenne pepper before skewering and baking.
- BBQ chicken skewers: Brush chicken with your favorite BBQ sauce before skewering and baking.
With so many variations to choose from, you can switch up your chicken skewer game and keep your taste buds guessing! If you can think of any other way to make this seafood risotto dish unique, go for it!
Equipment
You'll need a plastic container approximately 12"W x 6"L and 3"H to hold your marinade and the chicken skewers. You'll need baking trays, bowls and measuring cups and spoons.
A grater will come in handy if you are making the tzatziki.
Storage
Store leftovers in an airtight container refrigerated for up to 3 to 4 days.
You can freeze leftovers as well. When you are ready to eat your leftovers, thaw out in the fridge overnight.
Warm up in oven or in microwave.
Answers to Commonly Asked Questions
Yes. You can grill chicken skewers. Make sure that your grill is hot and flip only once the bottom has cooked. Do not flip immediately as uncooked chicken will stick to the grill.
Cook chicken skewers in the oven for about 40 minutes at 350°F. Use a thermometer to ensure that your chicken is cooked to 165° F.
Yes, you can prepare the chicken skewers the night before and leave them in the refrigerator until you are ready to cook them the next day. Although it's not recommended to leave raw chicken in the refrigerator for longer than 1 day.
Yes, you can use chicken breast in stead of chicken thighs to make chicken skewers in the oven or on the grill. Note though that chicken breast will be drier than chicken thigh because it has less fat tissue.
Delicious Sides
Recipe Details
Chicken Skewers in the Oven (Spiedini di Polo al Forno)
https://easyhomemaderecipes.caIngredients
Chicken Skewers
- 340 grams Chicken Thighs skinless, boneless
- ½ cup Olive oil
- 2 tsp Garlic Chopped
- ¼ cup Lemon Juice Freshly squeezed
- 1 tsp dried Oregano or Italian Seasoning
- 1 tsp Salt
- Pepper to taste
Tzatziki Dip
- ½ cup Greek Yogurt
- ½ cup Cucumber grated, salted, squeezed
- 1 tsp Garlic chopped
- 1 tbsp Olive Oil
- salt and pepper
Instructions
- Prepare chicken by deboning and removing the skin. Cut in to equal pieces.
- In a container large enough to fit the skewers, mix lemon, olive oil, pepper, oregano and garlic.
- Place chicken on skewers, about 4 - 1" wide pieces per skewer. Set in the container with oil and lemon mixture. Repeat. Use a spoon or tongs to evenly coat the skewers with the lemon and oil marinade. Let sit for 2 hours in the refrigerator, covered.
- While the chicken skewers are marinating, shred the cucumber and salt it, mix it and squeeze to remove excess water. Combine yogurt, squeezed cucumber and garlic and mix. Add salt if needed. Refrigerate until ready to serve with a drizzle of olive oil.
- Line a baking sheet with parchment paper or foil and place the skewers on it.
- Bake in the oven at 350℉ for about 45 minutes.
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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