Directions
- 1Cut boneless chicken thighs into 1-inch cubes.
- 2In a large bowl, mix chicken, olive oil, white wine, chicken bouillon, 2 tablespoons fresh lemon juice, 1/2 teaspoon black pepper, and 1 teaspoon kosher salt.
- 3Refrigerate the marinated chicken for at least 1 hour.
- 4In another bowl, mix 1 cup grated parmesan cheese, 1 cup panko crumbs, 1/2 cup breadcrumbs, 2 teaspoons red pepper flakes, 1 tablespoon oregano, 1 1/2 tablespoons garlic powder, 1 teaspoon black pepper, and 1 teaspoon kosher salt.
- 5Preheat the grill to medium-high, clean it well, and oil it.
- 6Once the chicken has marinated, remove it from the marinade with tongs and add it to the breadcrumb mixture.
- 7Toss the chicken with your hands until it is evenly coated with the breading.
- 8Add the coated chicken to skewers.
- 9Once the grill is hot, add the chicken skewers to the grill and cook for about 5 minutes.
- 10Flip the skewers and cook for another 4 minutes or until the internal temperature reaches 165°F.
- 11While the chicken is cooking, make the lemon butter sauce by placing 1 stick of salted butter, sliced, in a bowl and microwaving for 45 seconds until melted.
- 12Add 3 tablespoons of fresh lemon juice to the melted butter and stir.
- 13Set the lemon butter sauce aside.
- 14Remove the skewers from the grill.
- 15Brush the cooked chicken skewers with the lemon butter sauce.
Ingredients
- 3 lbs Boneless Chicken Thighs
- 0.5 cup Olive Oil
- 0.5 cup white wine
- 1 teaspoon chicken bouillon
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 cup grated parmesan cheese
- 1 cup panko crumbs
- 0.5 cup breadcrumbs
- 2 teaspoons red pepper flakes
- 1 tablespoon oregano
- 1.5 tablespoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 stick salted butter
- 3 tablespoons fresh lemon juice
Equipment
large bowlanother bowlgrilltongsskewermicrowave
Tips
- You can substitute chicken breast for chicken thighs.
- If you don’t have “Better Than Bouillon” Chicken Bouillon, you can omit it or mix your bouillon with 1/4 cup warm water and cool to room temp before adding to the marinade.
- You can adjust the amount of red pepper flakes based on your preference.
- Keep an eye on the grill for flame flare-ups.
- This recipe can be grilled or cooked in the oven.
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