Lemon Butter Parmesan Chicken / Chicken Spiedini

Serves 1
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Directions

  1. 1In a large bowl, mix chicken, olive oil, lemon juice, white wine, chicken bouillon, 1/2 teaspoon black pepper, and 1 teaspoon salt for the marinade.
  2. 2In a large bowl, mix chicken, olive oil, lemon juice, white wine, chicken bouillon, 1/2 teaspoon black pepper, and 1 teaspoon salt for the marinade.
  3. 3In a large bowl, mix chicken, olive oil, lemon juice, white wine, chicken bouillon, 1/2 teaspoon black pepper, and 1 teaspoon salt for the marinade.
  4. 4Refrigerate the chicken for at least 1 hour.
  5. 5Refrigerate the chicken for at least 1 hour.
  6. 6Refrigerate the chicken for at least 1 hour.
  7. 7In another bowl, mix panko crumbs, breadcrumbs, parmesan, garlic powder, oregano, red pepper flakes, and the remaining salt & pepper for the breading.
  8. 8In another bowl, mix panko crumbs, breadcrumbs, parmesan, garlic powder, oregano, red pepper flakes, and the remaining salt & pepper for the breading.
  9. 9In another bowl, mix panko crumbs, breadcrumbs, parmesan, garlic powder, oregano, red pepper flakes, and the remaining salt & pepper for the breading.
  10. 10Preheat the grill to medium-high heat, clean it well, and oil it.
  11. 11Preheat the grill to medium-high heat, clean it well, and oil it.
  12. 12Preheat the grill to medium-high heat, clean it well, and oil it.
  13. 13Once the chicken has marinated, remove it from the marinade with tongs.
  14. 14Once the chicken has marinated, remove it from the marinade with tongs.
  15. 15Once the chicken has marinated, remove it from the marinade with tongs.
  16. 16Add the breadcrumb mixture to the chicken and toss with hands until the chicken is evenly coated.
  17. 17Add the breadcrumb mixture to the chicken and toss with hands until the chicken is evenly coated.
  18. 18Add the breadcrumb mixture to the chicken and toss with hands until the chicken is evenly coated.
  19. 19Add chicken to skewers.
  20. 20Add chicken to skewers.
  21. 21Add chicken to skewers.
  22. 22Once the grill is hot, add the chicken skewers to the grill and cook for about 5 minutes.
  23. 23Once the grill is hot, add the chicken skewers to the grill and cook for about 5 minutes.
  24. 24Once the grill is hot, add the chicken skewers to the grill and cook for about 5 minutes.
  25. 25Flip and cook for another 4 minutes or until the internal temperature reaches 165°F.
  26. 26Flip and cook for another 4 minutes or until the internal temperature reaches 165°F.
  27. 27Flip and cook for another 4 minutes or until the internal temperature reaches 165°F.
  28. 28While the chicken is cooking, make the lemon butter sauce by placing butter in a measuring cup and microwaving for 45 seconds until melted.
  29. 29While the chicken is cooking, make the lemon butter sauce by placing butter in a measuring cup and microwaving for 45 seconds until melted.
  30. 30While the chicken is cooking, make the lemon butter sauce by placing butter in a measuring cup and microwaving for 45 seconds until melted.
  31. 31Add in lemon juice to the melted butter and stir.
  32. 32Add in lemon juice to the melted butter and stir.
  33. 33Add in lemon juice to the melted butter and stir.
  34. 34Remove the skewers from the grill and brush with the lemon butter sauce.
  35. 35Remove the skewers from the grill and brush with the lemon butter sauce.
  36. 36Remove the skewers from the grill and brush with the lemon butter sauce.
  37. 37Serve the chicken, optionally with Caesar salad and grated Parmesan cheese.
  38. 38Serve the chicken, optionally with Caesar salad and grated Parmesan cheese.
  39. 39Serve the chicken, optionally with Caesar salad and grated Parmesan cheese.

Ingredients

  • 3 lbs Boneless Chicken Thighs
  • 3 lbs Boneless Chicken Thighs
  • 3 lbs Boneless Chicken Thighs
  • 0.5 cup Olive Oil
  • 0.5 cup Olive Oil
  • 0.5 cup Olive Oil
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 0.5 cup white wine
  • 1 teaspoon chicken bouillon
  • 1 teaspoon chicken bouillon
  • 1 teaspoon chicken bouillon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon juice
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 cup grated parmesan cheese
  • 1 cup grated parmesan cheese
  • 1 cup grated parmesan cheese
  • 1 cup panko crumbs
  • 1 cup panko crumbs
  • 1 cup panko crumbs
  • 0.5 cup breadcrumbs
  • 0.5 cup breadcrumbs
  • 0.5 cup breadcrumbs
  • 2 teaspoons red pepper flakes
  • 2 teaspoons red pepper flakes
  • 2 teaspoons red pepper flakes
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1 tablespoon oregano
  • 1.5 tablespoons garlic powder
  • 1.5 tablespoons garlic powder
  • 1.5 tablespoons garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 stick salted butter
  • 1 stick salted butter
  • 1 stick salted butter
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh lemon juice

Equipment

Large bowlSkewersGrillMeasuring cupWhisk

Tips

  • You can substitute chicken breast for chicken thighs.
  • If using chicken bouillon other than "Better Than Bouillon" paste, mix it with 1/4 cup warm water and cool to room temp before adding to marinade.
  • Adjust red pepper flakes based on preference.
  • Keep an eye on the grill for flame flare-ups.