Lemon Butter Parmesan Chicken / Chicken Spiedini Recipe

• total time: 1 hour 9 minutes

Ingredients

Chicken & Marinade

3-4 lbs Boneless Chicken Thighs, cut into 1 inch cubes (You can sub chicken breast)

1/2 cup Olive Oil

1/2 cup white wine

1 teaspoon chicken bouillon- use “Better Than Bouillon” Chicken Bouillon- it’s a paste consistency. If you don’t have that brand, then you can omit from recipe or you can mix the bouillon that you do have with 1/4 cup warm water and cool to room temp and add to marinade

2 tablespoons fresh lemon juice

1/2 teaspoon black pepper

1 teaspoon kosher salt

Breading

1 cup grated parmesan cheese

1 cup panko crumbs

1/2 cup bread crumbs

2 teaspoons red pepper flakes- you can adjust based on preference

1 tablespoon oregano

1 1/2 tablespoons garlic powder

1 teaspoon black pepper

1 teaspoon kosher salt

Lemon Butter Sauce

1 stick salted butter (8 tablespoons), sliced

3 tablespoons fresh lemon juice

Directions

Marinade- in a large bowl, mix chicken, olive oil, lemon juice, white wine, chicken bouillon, 1/2 teaspoon black pepper, 1 teaspoon salt. Refrigerate for at least 1 hour.

In another bowl mix panko crumbs, breadcrumbs, parmesan, garlic powder, oregano, red pepper flakes, remaining salt & pepper.

Preheat grill to medium high- CLEAN WELL & OIL

Once chicken has marinaded, remove the chicken from marinade with tongs and add to the breadcrumb mixture to the chicken and toss with hands until chicken is evenly coated. Add chicken to skewers.

Once grill is hot, add chicken skewers to grill and cook for about 5 minutes, then flip and cook for another 4 minutes or until internal temperature reaches 165°F. Keep your eye on grill for flame flare-ups

While chicken is cooking, make lemon butter sauce by placing butter in a bowl and microwaving for 45 seconds until melted. Add in lemon juice and stir. Set aside.

Remove skewers from grill and brush with lemon butter sauce.