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Pdf3 -4 pounds of chicken thighs or breast, cubed
½ cup olive oil oil
½ cup white wine
¼ cup chicken bouillon
2 tablespoon fresh lemon juice
½ teaspoon black pepper
1 teaspoon salt
Breading:
1 cup grated Parmesan cheese
2 cup Panko crumbs
½ cup breadcrumbs
2 teaspoons of red pepper flakes
1 tablespoon oregano
1 ½ teaspoon garlic powder
1 teaspoon black pepper and 1 teaspoon salt
Lemon butter sauce:
8 tablespoons salted butter
3 tablespoons fresh lemon juice
Method:
Marinate chicken in olive oil, lemon juice, white wine, bullion half a teaspoon black pepper, 1 teaspoon salt and refrigerate for one hour
In another bowl, mixed Panko breadcrumb, Parmesan, garlic powder, oregano pepper flakes, and remaining salt and pepper
Preheat grill to medium high. Make sure that the grill is cleaned and well oiled
Steps:
Once the chicken has marinated, remove the chicken from the bag and mix that into the breadcrumb mixture. Mix well with hands and toss until evenly coded. Add chicken cubes to skewers.
One grill is hot add chicken skewers to grill and cook for about five minutes per side then another four minutes or until the temperature reaches 165°F
While chicken is cooking, make lemon butter sauce by placing butter in a bowl and microwaving for 45 seconds until melted. Add in lemon juice and stir set aside.
Remove skewers from the grill and brush on lemon butter sauce.