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.
