Chicken Spiedini
Directions
- 1Whisk together olive oil, white wine, 2 tablespoons lemon juice, lemon zest, half of the minced garlic, crushed red pepper, oregano, 1 teaspoon salt, and half a teaspoon pepper in a bowl.
- 2Add chicken to the bowl and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.
- 3In a shallow dish, combine the remaining salt and pepper with breadcrumbs, panko, Parmesan cheese, and garlic powder.
- 4Remove chicken from the marinade and toss to coat in breadcrumb mixture. Press to adhere.
- 5Thread the chicken onto pre-soaked skewers.
- 6Lightly spray the skewers with olive oil cooking spray.
- 7Place skewers in an air fryer preheated to 390 degrees F (198 degrees C) and air fry for about 12 minutes, flipping halfway through.
- 8While the chicken is cooking, melt butter with the remaining garlic in a microwave-safe dish for about 10 seconds. Stir in remaining lemon juice and parsley.
- 9Drizzle the butter mixture over the cooked chicken skewers just before serving.
Ingredients
- 0.5 cup extra-virgin olive oil
- 0.25 cup white wine
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 cloves garlic, finely minced
- 0.25 teaspoon crushed red pepper flakes
- 0.25 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 pounds skinless boneless chicken thighs, cut into 1 1/2 inch pieces
- 2 /3 cup Italian breadcrumbs
- 2 /3 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon garlic powder
- 6 skewers
- 1 light spray olive oil cooking spray
- 4 tablespoons butter
- 2 teaspoons finely chopped fresh parsley
Equipment
bowlwhiskknifecutting boardmeasuring cupsbaking sheetair fryerskewersmicrowave-safe dish
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