Lemon Butter Parmesan Chicken Spiedini

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for marinade)
• 2 tablespoons Dry White Wine (use a dry variety like Sauvignon Blanc)
• 1 large Lemon (juice and zest)
• 3 pieces Garlic Cloves (minced)
• 1 teaspoon Salt (kosher or table salt)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/4 teaspoon Crushed Red Pepper Flakes (optional for heat)
• 1 teaspoon Dried Oregano
• 1.5 pounds Boneless Skinless Chicken Thighs (cut into 1‑inch cubes)
• 1 teaspoon Italian Seasoning
• 1/2 cup All‑Purpose Breadcrumbs
• 1/2 cup Panko Breadcrumbs
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/2 teaspoon Garlic Powder
• 8 pieces Skewers (bamboo or metal, pre‑soaked if bamboo)
• 2 tablespoons Unsalted Butter (cut into pieces for microwaving)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Lemon Juice (additional for sauce)

Instructions

1. Make Marinade

   In a mixing bowl combine olive oil, white wine, lemon juice and zest, minced garlic, salt, black pepper, crushed red pepper flakes, and dried oregano. Whisk until fully blended.

   Time: PT5M

2. Cube Chicken and Marinate

   Trim any excess fat from the chicken thighs and cut into 1‑inch cubes. Add the chicken pieces to the bowl, toss to coat, cover, and refrigerate for 30–45 minutes.

   Time: PT30M

3. Prepare Breading Mixture

   In a separate bowl combine Italian seasoning, all‑purpose breadcrumbs, Panko, grated Parmesan, garlic powder, a pinch of salt, and a pinch of pepper. Mix thoroughly.

   Time: PT5M

4. Thread Chicken onto Skewers

   If using bamboo skewers, soak them in water for 10 minutes. Thread the marinated chicken cubes onto each skewer, leaving a small gap between pieces. Lightly spray or brush the skewers with oil.

   Time: PT5M

5. Air Fry Chicken

   Preheat the air fryer to 390°F. Arrange the skewers in a single layer in the basket. Cook for 12 minutes, flipping halfway through, until the coating is golden and the internal temperature reaches 165°F.

   Time: PT12M

   Temperature: 390°F

6. Prepare Lemon Garlic Butter Sauce

   In a microwave‑safe bowl melt the butter. Stir in minced garlic, additional lemon juice, chopped parsley, salt, and pepper. Microwave in 30‑second bursts, stirring until smooth and fragrant.

   Time: PT2M

7. Plate and Serve

   Arrange the cooked skewers on a serving platter, drizzle the lemon‑garlic butter sauce over them, and garnish with extra chopped parsley. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

10g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Dry White Wine: chicken broth, white wine vinegar diluted 1:1
• Instead of Lemon: lime, lemon juice from a bottle
• Instead of Garlic Cloves: garlic powder (1/2 tsp)
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper
• Instead of Crushed Red Pepper Flakes: cayenne pepper (pinch)
• Instead of Dried Oregano: Italian seasoning
• Instead of Boneless Skinless Chicken Thighs: boneless skinless chicken breast
• Instead of Italian Seasoning: dried basil + oregano blend
• Instead of All‑Purpose Breadcrumbs: Panko alone
• Instead of Panko Breadcrumbs: regular breadcrumbs
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Garlic Powder: fresh minced garlic
• Instead of Skewers: metal grilling skewers
• Instead of Unsalted Butter: margarine
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Lemon Juice: lime juice

Equipment Needed

• Mixing Bowl
• Knife
• Cutting Board
• Small Microwave‑Safe Bowl
• Air Fryer
• Skewers
• Oil Sprayer or Brush (optional)
• Tongs (optional)
• Zester or Fine Grater (optional)

Critical Steps — Do Not Skip

• Marinating the chicken for at least 30 minutes
• Ensuring the coating adheres by patting chicken dry before breading
• Cooking the skewers to an internal temperature of 165°F
• Preparing the butter sauce without burning the butter

Chef Tips from the Video

• Use a microplane for the lemon zest to release maximum flavor.
• Add a pinch of smoked paprika to the breadcrumb mix for a subtle smoky note.
• If you like extra heat, increase the crushed red pepper flakes in the marinade.
• For extra crispness, spray the coated chicken lightly with cooking spray before air frying.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked skewers in a freezer‑safe bag for up to 2 months; reheat in the air fryer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 8 hours ahead and keep refrigerated.
• Prepare the breadcrumb mixture and store in a sealed bag.
• Make the lemon‑garlic butter sauce in advance; reheat gently before serving.

Frequently Asked Questions