Lemon Butter Chicken Spiedies
Lemon Butter Chicken Spiedies
Ingredients
For the Chicken Marinade
- 3/8 pound chicken breast, boneless, skinless, cut into 1-inch pieces
- 1/2 tablespoon olive oil
- 1/2 tablespoon lemon juice, freshly squeezed
- 1/2 clove garlic, minced
- 1/8 teaspoon salt
- 1 black pepper, pinch, freshly ground
For the Breading
- 1/4 cup Panko breadcrumbs
- 1/8 cup Parmesan cheese, grated
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 black pepper, pinch, freshly ground
For the Lemon Butter Sauce
- 1/8 cup unsalted butter
- 1 tablespoon lemon juice, freshly squeezed
For Serving (Optional)
- 2 cups romaine lettuce, chopped, for Caesar salad
- 1/8 cup Caesar dressing, as needed, for Caesar salad
- 1 tablespoon Parmesan cheese, grated, for garnish
Instructions
- 1
Prepare the chicken and marinade: In a small bowl, combine the 1-inch chicken pieces with olive oil, 1/2 tablespoon of lemon juice, minced garlic, 1/8 teaspoon salt, and a pinch of black pepper. Toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, allowing the flavors to meld.
⏱️ 15 min
- 2
Prepare the breading mixture: In a separate shallow bowl, whisk together the Panko breadcrumbs, grated Parmesan cheese, dried oregano, red pepper flakes, garlic powder, 1/8 teaspoon salt, and a pinch of black pepper until well combined.
⏱️ 5 min
- 3
Coat and skewer the chicken: Remove the marinated chicken from the refrigerator. Working in batches, add the chicken pieces to the breading mixture, tossing and pressing gently to ensure each piece is thoroughly coated. Thread the breaded chicken pieces onto a metal skewer, leaving a small space between each piece for even cooking.
⏱️ 10 min
- 4
Cook the chicken: Preheat your grill to medium-high heat or preheat your oven to 400°F. If grilling, place the skewer on the hot grill and cook for 10-12 minutes, turning occasionally, until golden brown, charred in spots, and cooked through (internal temperature 165°F). If baking, arrange the skewer on a baking sheet and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
⏱️ 12 min•🌡️ 400
- 5
Make the lemon butter sauce: While the chicken cooks, melt the unsalted butter in a very small saucepan or microwave-safe measuring cup. Once melted, stir in the 1 tablespoon of fresh lemon juice until well combined.
⏱️ 3 min
- 6
Finish and serve: Once cooked, carefully remove the chicken from the skewer and place it in a serving bowl. Pour the warm lemon butter sauce generously over the chicken, tossing gently to coat all the pieces. Serve immediately as is, or over a bed of chopped romaine lettuce with Caesar dressing and extra grated Parmesan cheese for a delicious Caesar salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Butter Chicken Spiedies
Ingredients
For the Chicken Marinade
- 3/8 pound chicken breast, boneless, skinless, cut into 1-inch pieces
- 1/2 tablespoon olive oil
- 1/2 tablespoon lemon juice, freshly squeezed
- 1/2 clove garlic, minced
- 1/8 teaspoon salt
- 1 black pepper, pinch, freshly ground
For the Breading
- 1/4 cup Panko breadcrumbs
- 1/8 cup Parmesan cheese, grated
- 1/4 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1 black pepper, pinch, freshly ground
For the Lemon Butter Sauce
- 1/8 cup unsalted butter
- 1 tablespoon lemon juice, freshly squeezed
For Serving (Optional)
- 2 cups romaine lettuce, chopped, for Caesar salad
- 1/8 cup Caesar dressing, as needed, for Caesar salad
- 1 tablespoon Parmesan cheese, grated, for garnish
Instructions
- 1
Prepare the chicken and marinade: In a small bowl, combine the 1-inch chicken pieces with olive oil, 1/2 tablespoon of lemon juice, minced garlic, 1/8 teaspoon salt, and a pinch of black pepper. Toss to coat thoroughly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours, allowing the flavors to meld.
⏱️ 15 min - 2
Prepare the breading mixture: In a separate shallow bowl, whisk together the Panko breadcrumbs, grated Parmesan cheese, dried oregano, red pepper flakes, garlic powder, 1/8 teaspoon salt, and a pinch of black pepper until well combined.
⏱️ 5 min - 3
Coat and skewer the chicken: Remove the marinated chicken from the refrigerator. Working in batches, add the chicken pieces to the breading mixture, tossing and pressing gently to ensure each piece is thoroughly coated. Thread the breaded chicken pieces onto a metal skewer, leaving a small space between each piece for even cooking.
⏱️ 10 min - 4
Cook the chicken: Preheat your grill to medium-high heat or preheat your oven to 400°F. If grilling, place the skewer on the hot grill and cook for 10-12 minutes, turning occasionally, until golden brown, charred in spots, and cooked through (internal temperature 165°F). If baking, arrange the skewer on a baking sheet and bake for 15-20 minutes, flipping halfway, until golden and cooked through.
⏱️ 12 min•🌡️ 400 - 5
Make the lemon butter sauce: While the chicken cooks, melt the unsalted butter in a very small saucepan or microwave-safe measuring cup. Once melted, stir in the 1 tablespoon of fresh lemon juice until well combined.
⏱️ 3 min - 6
Finish and serve: Once cooked, carefully remove the chicken from the skewer and place it in a serving bowl. Pour the warm lemon butter sauce generously over the chicken, tossing gently to coat all the pieces. Serve immediately as is, or over a bed of chopped romaine lettuce with Caesar dressing and extra grated Parmesan cheese for a delicious Caesar salad.
⏱️ 5 min