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. Refrigerate for at least 1 hour.
- 2In another bowl, mix panko crumbs, breadcrumbs, parmesan, garlic powder, oregano, red pepper flakes, and the remaining salt & pepper.
- 3Preheat grill to medium high, clean well, and oil it.
- 4Remove the chicken from the marinade with tongs and add it to the breadcrumb mixture. Toss with hands until the chicken is evenly coated.
- 5Add the coated chicken to skewers.
- 6Once the grill is hot, add chicken skewers to the grill and cook for about 5 minutes, then flip and cook for another 4 minutes or until the internal temperature reaches 165°F.
- 7While the chicken is cooking, make the lemon butter sauce by placing butter in a bowl and microwaving for 45 seconds until melted. Add in lemon juice and stir. Set aside.
- 8Remove skewers from the grill and brush with the lemon butter sauce.
- 9Serve the chicken with a Caesar salad, if desired.
Ingredients
- 3 lbs Boneless Chicken Thighs, cut into 1 inch cubes
- 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 bowltongsskewersgrillmicrowavable bowl
Tips
- Marinate the chicken for at least an hour.
- Adjust red pepper flakes based on preference.
- When grilling, keep an eye on the grill for flame flare-ups.
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