Lemon Butter Parmesan Chicken (Chicken Spiedini)

Ingredients

• 3-4 lbs Boneless Chicken Thighs, cut into 1 inch cubes (You can sub chicken breast)
• 1/2 cup Olive Oil
• 1/2 cup white wine
• 1 teaspoon chicken bouillon- use "Better Than Bouillon" Chicken Bouillon
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 cup grated parmesan cheese
• 1 cup panko crumbs
• 1/2 cup bread crumbs
• 2 teaspoons red pepper flakes- you can adjust based on preference
• 1 tablespoon oregano
• 1 1/2 tablespoons garlic powder
• 1 teaspoon black pepper
• 1 stick salted butter (8 tablespoons), sliced
• 3 tablespoons fresh lemon juice

Method

1. Combine cubed chicken with olive oil, white wine, lemon juice, chicken bouillon, 1/2 teaspoon black pepper, and 1 teaspoon salt in a large bowl. Cover and refrigerate for at least 1 hour to marinate.
2. In a separate bowl, mix panko, bread crumbs, parmesan, garlic powder, oregano, red pepper flakes, and the remaining salt and pepper.
3. Preheat the grill to medium-high heat, making sure grates are clean and oiled.
4. Remove marinated chicken from the liquid and toss it in the breadcrumb mixture until fully coated, then thread onto skewers.
5. Grill skewers for about 5 minutes, flip, and cook another 4 minutes or until internal temperature reaches 165°F, watching for flare-ups.
6. While the chicken cooks, melt the butter in the microwave for about 45 seconds, then stir in lemon juice to make the sauce.
7. Remove skewers from the grill and brush with the lemon butter sauce before serving.