Chicken Spiedini

12 mins
Serves 6
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Directions

  1. 1Whisk together olive oil, wine, 2 tablespoons lemon juice, lemon zest, 1/2 of the garlic, crushed red pepper, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
  2. 2Whisk together olive oil, wine, 2 tablespoons lemon juice, lemon zest, 1/2 of the garlic, crushed red pepper, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
  3. 3Whisk together olive oil, wine, 2 tablespoons lemon juice, lemon zest, 1/2 of the garlic, crushed red pepper, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl.
  4. 4Add chicken and toss to coat. Cover and refrigerate 30 minutes to 1 hour.
  5. 5Add chicken and toss to coat. Cover and refrigerate 30 minutes to 1 hour.
  6. 6Add chicken and toss to coat. Cover and refrigerate 30 minutes to 1 hour.
  7. 7Stir together remaining salt and pepper with bread crumbs, panko, Parmesan cheese, and garlic powder in a shallow dish.
  8. 8Stir together remaining salt and pepper with bread crumbs, panko, Parmesan cheese, and garlic powder in a shallow dish.
  9. 9Stir together remaining salt and pepper with bread crumbs, panko, Parmesan cheese, and garlic powder in a shallow dish.
  10. 10Remove chicken from marinade and toss to coat in breadcrumb mixture, pressing to adhere as necessary.
  11. 11Remove chicken from marinade and toss to coat in breadcrumb mixture, pressing to adhere as necessary.
  12. 12Remove chicken from marinade and toss to coat in breadcrumb mixture, pressing to adhere as necessary.
  13. 13Thread chicken onto skewers and coat with olive oil cooking spray.
  14. 14Thread chicken onto skewers and coat with olive oil cooking spray.
  15. 15Thread chicken onto skewers and coat with olive oil cooking spray.
  16. 16Preheat an air fryer to 390 degrees F (198 degrees C).
  17. 17Preheat an air fryer to 390 degrees F (198 degrees C).
  18. 18Preheat an air fryer to 390 degrees F (198 degrees C).
  19. 19Air fry until chicken is no longer pink at the center and juices run clear, and is until lightly golden brown and crisp, about 12 minutes.
  20. 20Air fry until chicken is no longer pink at the center and juices run clear, and is until lightly golden brown and crisp, about 12 minutes.
  21. 21Air fry until chicken is no longer pink at the center and juices run clear, and is until lightly golden brown and crisp, about 12 minutes.
  22. 22Meanwhile, melt butter with remaining garlic in a microwave-safe dish on High in the microwave, about 10 seconds.
  23. 23Meanwhile, melt butter with remaining garlic in a microwave-safe dish on High in the microwave, about 10 seconds.
  24. 24Meanwhile, melt butter with remaining garlic in a microwave-safe dish on High in the microwave, about 10 seconds.
  25. 25Stir in remaining lemon juice and parsley.
  26. 26Stir in remaining lemon juice and parsley.
  27. 27Stir in remaining lemon juice and parsley.
  28. 28Drizzle butter mixture over chicken just before serving.
  29. 29Drizzle butter mixture over chicken just before serving.
  30. 30Drizzle butter mixture over chicken just before serving.

Ingredients

  • 0.5 cup extra-virgin olive oil
  • 0.5 cup extra-virgin olive oil
  • 0.5 cup extra-virgin olive oil
  • 0.25 cup white wine
  • 0.25 cup white wine
  • 0.25 cup white wine
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon zest
  • 4 cloves garlic, finely minced
  • 4 cloves garlic, finely minced
  • 4 cloves garlic, finely minced
  • 0.25 teaspoon crushed red pepper flakes
  • 0.25 teaspoon crushed red pepper flakes
  • 0.25 teaspoon crushed red pepper flakes
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon dried oregano
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 2 pounds skinless boneless chicken thighs, cut into 1 1/2 inch pieces
  • 2 pounds skinless boneless chicken thighs, cut into 1 1/2 inch pieces
  • 2 pounds skinless boneless chicken thighs, cut into 1 1/2 inch pieces
  • 2 cups Italian breadcrumbs
  • 2 cups Italian breadcrumbs
  • 2 cups Italian breadcrumbs
  • 2 cups panko
  • 2 cups panko
  • 2 cups panko
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup grated Parmesan cheese
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon garlic powder
  • 6 skewers
  • 6 skewers
  • 6 skewers
  • 1 olive oil cooking spray
  • 1 olive oil cooking spray
  • 1 olive oil cooking spray
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 4 tablespoons butter
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh parsley

Equipment

bowlwhiskknifecutting boardmeasuring cupsbaking sheetair fryerskewersmicrowave-safe dish