Directions
- 1In a large bowl, mix chicken, olive oil, lemon juice, white wine, chicken bouillon, 1/2 teaspoon black pepper, 1 teaspoon salt. Refrigerate for at least 30 minutes.
- 2In another bowl, mix panko crumbs, parmesan, garlic powder, oregano, red pepper flakes, remaining salt & pepper.
- 3Preheat grill to medium-high, clean well and oil.
- 4Remove the chicken from the marinade and add to the breadcrumb mixture, tossing with hands until evenly coated. Add chicken to skewers.
- 5Once the grill is hot, add chicken skewers and cook for about 5 minutes, flip, and cook for another 4 minutes, or until the internal temperature reaches 165°F. Watch for flare-ups.
- 6While chicken cooks, make lemon butter sauce: melt butter in a bowl in the microwave for 45 seconds, add lemon juice and stir. Set aside.
- 7Remove skewers from grill and brush with lemon butter sauce.
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 bread crumbs
- 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 bowlmeasuring cupsmeasuring spoonsknifetongsgrillskewersbowlmicrowave
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