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 of pepper in a bowl.
- 2Add chicken to the bowl and toss to coat.
- 3Cover and refrigerate for 30 minutes to 1 hour.
- 4In a shallow dish, stir together remaining salt and pepper with breadcrumbs, panko, Parmesan cheese, and garlic powder.
- 5Remove chicken from marinade and toss to coat in breadcrumb mixture.
- 6Thread chicken onto skewers and coat with olive oil cooking spray.
- 7Preheat an air fryer to 390 degrees F (198 degrees C).
- 8Air fry until chicken is no longer pink and juices run clear, about 12 minutes, flipping halfway through.
- 9Meanwhile, melt butter with remaining garlic in a microwave-safe dish for about 10 seconds.
- 10Stir in remaining lemon juice and parsley.
- 11Drizzle butter mixture over chicken 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
- 0.5 cup grated Parmesan cheese
- 0.5 teaspoon garlic powder
- 6 skewers
- 1 olive oil cooking spray
- 4 tablespoons butter
- 2 teaspoons finely chopped fresh parsley
Equipment
bowlwhiskknifecutting boardmeasuring cupsmeasuring spoonsshallow dishskewersair fryermicrowave-safe dish