Lemon Garlic Butter Chicken Spiedini

Lemon Garlic Butter Chicken Spiedini

These lemon garlic butter chicken spiedini are air-fried crispy, golden breaded chicken skewers topped with a light lemon garlic butter drizzle.

Ingredients

• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine, such as Pinot Grigio
• 3 tablespoons lemon juice, divided
• 1 teaspoon lemon zest
• 4 cloves garlic, finely minced, divided
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 2 teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 pounds skinless boneless chicken thighs, cut into 1 1/2 inch pieces
• 2/3 cup Italian breadcrumbs
• 2/3 cup panko
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 6 (6 to 8 inch) skewers
• olive oil cooking spray
• 4 tablespoons butter
• 2 teaspoons finely chopped fresh parsley

Directions

1. Whisk together olive oil, wine, 2 tablespoons lemon juice, lemon zest, 1/2 of the garlic, crushed red pepper, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add the chicken and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.
2. In a shallow dish, stir together the remaining salt and pepper with breadcrumbs, panko, Parmesan cheese, and garlic powder. Remove the chicken from the marinade and toss to coat in the breadcrumb mixture, pressing to adhere as needed. Thread the chicken onto skewers and coat with olive oil cooking spray.
3. Preheat an air fryer to 390°F (198°C). Air fry until the chicken is no longer pink in the center, the juices run clear, and it is lightly golden brown and crisp, about 12 minutes. An instant-read thermometer inserted near the center should read 165°F (74°C).
4. Meanwhile, melt the butter with the remaining garlic in a microwave-safe dish on High, about 10 seconds. Stir in the remaining lemon juice and parsley. Drizzle the butter mixture over the chicken just before serving.