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Preheat your oven broiler to high. Line a baking sheet with aluminum foil for easy cleanup.
In a large mixing bowl, combine the olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, red pepper flakes, and 1 teaspoon of dried Italian herbs. Add the cubed chicken pieces to the marinade mixture and stir thoroughly with a wooden spoon to ensure all chicken pieces are coated.
In a separate large mixing bowl, combine the Panko breadcrumbs, Parmesan cheese, 1/2 teaspoon of salt, black pepper, and 1 teaspoon of dried Italian herbs. Stir well with a wooden spoon to mix the dry ingredients.

Transfer the marinated chicken directly into the bowl with the breading mixture. Use a wooden spoon to toss and coat the chicken pieces completely with the breading, ensuring an even layer.

Thread the breaded chicken pieces onto skewers, ensuring not to overcrowd them. Place the chicken skewers on the prepared baking sheet, leaving a little space between each skewer.

Broil the chicken skewers for 5 minutes. Flip the skewers and broil for another 5 minutes, or until they are golden brown, crispy, and cooked through (internal temperature of 165°F).
While the chicken is broiling, prepare the garlic lemon butter drizzle. In a small bowl, combine the melted butter, 1 tablespoon of lemon juice, chopped fresh parsley, and minced garlic. Stir to combine.
Once the chicken skewers are cooked, remove them from the oven and arrange them on a serving plate. Generously drizzle the prepared garlic lemon butter sauce over the skewers using a basting brush or by pouring. Serve immediately, optionally with fresh lemon wedges.


Preheat your oven broiler to high. Line a baking sheet with aluminum foil for easy cleanup.
In a large mixing bowl, combine the olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon of salt, red pepper flakes, and 1 teaspoon of dried Italian herbs. Add the cubed chicken pieces to the marinade mixture and stir thoroughly with a wooden spoon to ensure all chicken pieces are coated.
In a separate large mixing bowl, combine the Panko breadcrumbs, Parmesan cheese, 1/2 teaspoon of salt, black pepper, and 1 teaspoon of dried Italian herbs. Stir well with a wooden spoon to mix the dry ingredients.

Transfer the marinated chicken directly into the bowl with the breading mixture. Use a wooden spoon to toss and coat the chicken pieces completely with the breading, ensuring an even layer.

Thread the breaded chicken pieces onto skewers, ensuring not to overcrowd them. Place the chicken skewers on the prepared baking sheet, leaving a little space between each skewer.

Broil the chicken skewers for 5 minutes. Flip the skewers and broil for another 5 minutes, or until they are golden brown, crispy, and cooked through (internal temperature of 165°F).
While the chicken is broiling, prepare the garlic lemon butter drizzle. In a small bowl, combine the melted butter, 1 tablespoon of lemon juice, chopped fresh parsley, and minced garlic. Stir to combine.
Once the chicken skewers are cooked, remove them from the oven and arrange them on a serving plate. Generously drizzle the prepared garlic lemon butter sauce over the skewers using a basting brush or by pouring. Serve immediately, optionally with fresh lemon wedges.
