AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Chicken Spiedini Cordon Bleu Takes Skewers to Another Level

Chicken spiedini on the grill

Italian Cuisine Meets French Cuisine On The Grill! 

Spiedini is the Italian word for food cooked on skewers. It often features a single ingredient like chicken that’s breaded and skewered then fried or grilled. This recipe goes one better by adding the flavors of French chicken cordon bleu with ham and cheese rolled up in chicken breasts. And there’s another twist: Serrano ham and Manchego cheese give the dish some Spanish flair. No matter how you slice it, you get tons of flavor in every bite!

Our Pitmaster Club members post recipes in The Pitmaster Club forum, and occasionally we ask for permission to share the best recipes with the public. Here is an outstanding recipe from member treesmacker adapted for publication by Steve Nelson.

treesmacker

Chicken Spiedini Cordon Bleu Recipe


Chicken spiedini on the grill
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.14 from 15 votes
Say goodbye to boring old school kebabs and hello to these flavor packed grilled chicken spiedini. Thanks to Stan Hays and Tim O’Keefe at Operation BBQ for the inspiration for this recipe! 

Serve with: a chardonnay.


Course: Appetizer, Dinner, Main Course
Cuisine: American, Spanish, Swiss
Difficulty: Moderate

Makes:

Servings: 6 servings

Takes:

Prep Time: 30 minutes
Cook Time: 30 minutes
Marinate: 12 hours

Ingredients

Chicken and Marinade

  • 6 skinless boneless chicken breasts (approximately 3-4 ounces per breast)
  • 1 cup extra-virgin olive oil
  • 3/4 cup red wine vinegar
  • Grated zest from 1 lemon
  • 1/4 cup fresh lemon juice
  • 4 cloves minced garlic
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 teaspoon red pepper flakes

Dredge and Fill

  • 1 cup regular or Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoon fresh parsley
  • 2 garlic cloves
  • 1 cup reserved marinade
  • 6 thin slices Serrano ham or prosciutto
  • 10 thin slices manchego or Swiss cheese
  • Cooking spray
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. For the chicken and marinade, place the chicken breasts between two sheets of plastic wrap or in a resealable plastic bag. Pound the chicken breasts with a mallet until they reach a uniform 1/4-inch of thickness. Trim off any loose or odd shaped pieces: a uniform rectangular shape for rolling works best.
  • Combine the remaining marinade ingredients in a resealable bag. Pour out and reserve 1 cup marinade for later use. Add the chicken to the marinade in the bag, and marinate in the refrigerator for at least 4 hours or overnight if preferred.
  • Remove the breasts from the marinade and pat dry. Discard the marinade. Place each breast on a flat surface, and top with one piece of ham and two pieces of cheese. If necessary, cut the ham and cheese to fit the size of the chicken breast, or slightly smaller.
  • Roll each stuffed breast into a tight pinwheel. Each should be about 3” long. Hold them in place with two toothpicks inserted at about the 1” and 2” marks. Then cut the pinwheels in half between the toothpicks at about the 1 1/2” mark. You should be left with a total of 12 pinwheels, each about 1 1/2” wide and held by a toothpick.
  • For the dredge, begin by finely chopping the parsley and mincing the garlic. Combine the breadcrumbs, Parmesan, parsley and garlic in a flat dish. Dip each pinwheel in the reserved marinade until coated all around, then dredge in the breadcrumb mixture until fully breaded, patting it in to assure adherence. 
    Breadcrumb coated skewered chicken pinwheels
  • Skewer the pinwheels on long metal or a bamboo skewers, pushing through at roughly the same spot as the toothpick. Remove the toothpicks as you go or leave them in place if the pinwheels begin to unwind. It helps to use two skewers side by side for each pinwheel to help prevent spinning. With some space between each pinwheel, you should be able to fit 3 pinwheels per skewer.
  • Refrigerate the skewers for about 1 hour to allow the breading to set while you fire up your grill.
  • Fire up. Prepare a grill for direct cooking by placing one chimney full of pre-heated charcoal briquettes on the grill’s charcoal grate to create a direct cooking zone. Adjust the grill vents bring the temperature to 300-325°F at the grilling grate surface. If a gas grill is preferred, fire it up to the medium high temperature setting.
  • Cook. Coat the pinwheels all over with cooking spray, then place them directly over the heat on the grill. Cook until they are golden brown and have an internal temperature of 165°F, turning often to achieve even browning.
  • Serve. Remove the pinwheels from the skewers and serve hot. Warmed marinara sauce makes a good accompaniment.

Published On: 10/21/2019 Last Modified: 3/26/2021


If you help us, we’ll pay you back bigtime with an ad-free experience and much more!

Millions come to AmazingRibs.com every month for quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 4,000 pages and we don’t have a big corporate partner like TV network or a magazine publisher to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club, but please don’t think of it as a donation. Members get 21 great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial membership, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

kamado grill
Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

Click here for our article on this exciting cooker


Finally, A Great Portable Pellet Smoker


Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailed review


Blackstone Rangetop Combo: Griddle And Deep Fryer In One


The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

Click here to read our detailed review and to order


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


The Cool Kettle With The Hinged Hood We Always Wanted


Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

Click here for more about what makes this grill special