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 for the marinade.
- 2Refrigerate the chicken for at least 1 hour.
- 3In another bowl, mix panko crumbs, breadcrumbs, parmesan, garlic powder, oregano, red pepper flakes, and the remaining salt & pepper for the breading.
- 4Preheat the grill to medium-high heat, clean it well, and oil it.
- 5Once the chicken has marinated, remove it from the marinade with tongs.
- 6Add the breadcrumb mixture to the chicken and toss with hands until the chicken is evenly coated.
- 7Add chicken to skewers.
- 8Once the grill is hot, add the chicken skewers to the grill and cook for about 5 minutes.
- 9Flip and cook for another 4 minutes or until the internal temperature reaches 165°F.
- 10While the chicken is cooking, make the lemon butter sauce by placing butter in a measuring cup and microwaving for 45 seconds until melted.
- 11Add in lemon juice to the melted butter and stir.
- 12Remove the skewers from the grill and brush with the lemon butter sauce.
- 13Serve the chicken, optionally with Caesar salad and grated Parmesan cheese.
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 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.
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