Serves 1
Directions
- 1In a large bowl, mix chicken, olive oil, lemon juice, white wine, chicken bouillon, 1/2 teaspoon black pepper, and 1 teaspoon salt, then refrigerate for at least 1 hour.
- 2In another bowl, mix panko crumbs, breadcrumbs, parmesan, garlic powder, oregano, red pepper flakes, and the remaining salt and pepper.
- 3Preheat the grill to medium-high heat, then clean and oil the grates.
- 4Remove the chicken from the marinade, add to the breadcrumb mixture, toss until evenly coated, and thread onto skewers.
- 5Place the chicken skewers on the hot grill, cook for 5 minutes, then flip and cook for another 4 minutes or until the internal temperature reaches 165°F.
- 6While the chicken is cooking, melt the butter in a bowl in the microwave, add lemon juice, and stir to combine.
- 7Remove the skewers from the grill and brush with the lemon butter sauce.
Ingredients
- 3-4 lbs boneless chicken thigh, cut into 1 inch cubes
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 tsp chicken bouillon
- 2 tbsp fresh lemon juice
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1 cup grated parmesan cheese
- 1 cup panko crumbs
- 1/2 cup bread crumbs
- 2 tsp red pepper flakes
- 1 tbsp oregano
- 1 1/2 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp kosher salt
- 8 tbsp salted butter, sliced
- 3 tbsp fresh lemon juice
Equipment
large bowltongsgrillskewersmicrowave-safe bowl
Tips
- You can substitute chicken breast for chicken thighs.
- If you do not have the Better Than Bouillon brand, you can either omit it or mix the bouillon you have with 1/4 cup warm water, cool to room temperature, and add to the marinade.
- Adjust the amount of red pepper flakes based on your preference.
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