Lemon Butter Parmesan Chicken (Chicken Spiedini)

Chicken & Marinade

• 3-4 lbs boneless chicken thighs, cut into 1 inch cubes
• 1/2 cup olive oil
• 1/2 cup white wine (optional)
• 1 tsp chicken bouillon (Better Than Bouillon paste; or omit, or dissolve your bouillon in 1/4 cup warm water, cooled)
• 2 tbsp fresh lemon juice
• 1/2 tsp black pepper
• 1 tsp kosher salt

Breading

• 1 cup grated parmesan cheese
• 1 cup panko crumbs
• 1/2 cup bread crumbs
• 2 tsp red pepper flakes (adjust to taste)
• 1 tbsp oregano
• 1 1/2 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp kosher salt

Lemon Butter Sauce

• 1 stick salted butter (8 tbsp), sliced
• 3 tbsp fresh lemon juice

Directions

• Marinade: in a large bowl mix the chicken with olive oil, lemon juice, white wine, chicken bouillon, 1/2 tsp black pepper and 1 tsp salt. Refrigerate at least 30 minutes.
• In another bowl mix the panko, bread crumbs, parmesan, garlic powder, oregano, red pepper flakes and the remaining salt and pepper.
• Preheat the grill to medium-high; clean well and oil.
• Remove the chicken from the marinade with tongs, add to the breadcrumb mixture and toss with your hands until evenly coated. Thread onto skewers.
• Grill the skewers about 5 minutes, then flip and cook another 4 minutes or until the internal temperature reaches 165F. Watch for flare-ups.
• While the chicken cooks, make the sauce: microwave the butter about 45 seconds until melted, stir in the lemon juice and set aside.
• Remove the skewers from the grill and brush with the lemon butter sauce.

From Amelia Sewell on Instagram.