3-4 lbs boneless chicken thighs, cut into 1-inch cubes
2/3 cup olive oil
1/2 cup white wine OR 1 tsp chicken bouillon
2 tbsp fresh lemon juice (for the marinade)
1.5 tsp black pepper
2 tsp kosher salt
2 tsp red pepper flakes
1 tbsp oregano
1.5 tbsp garlic powder
1.5 cups panko crumbs
1 cup grated parmesan cheese
Lemon Butter Sauce
1 stick butter (salted or unsalted)
3-4 tbsp lemon juice
Directions
Marinade: in a large bowl, mix the chicken, olive oil, white wine or chicken bouillon, 2 tbsp lemon juice, 1/2 tsp black pepper, and 1 tsp salt. Refrigerate at least 30 minutes.
In another bowl, mix the panko, parmesan, garlic powder, oregano, red pepper flakes, and the remaining salt and pepper.
Preheat a grill to medium-high.
Add the breadcrumb mixture to the marinated chicken and toss until evenly coated. Thread onto skewers.
Grill about 5 minutes, then flip and cook another 4 minutes, or until the internal temperature reaches 165F.
Make the sauce by melting the butter with the lemon juice. Finish the chicken with a brushing of lemon butter.
Oven method: bake at 400F for 10-15 minutes, then broil each side 3-4 minutes.
