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These breaded chicken skewers are marinated, dredged in panko parmesan, grilled, and drizzled in lemon butter sauce….SWOON.
We all have (or should have) that one dish that you make again and again to rave reviews and for me that’s these breaded chicken skewers.
The reason they’re always a winner is because the chicken is tender and flavorful, with a light, crispy coating and drizzled with a tangy, buttery sauce that is simply sublime.
Now if grilling chicken that is coated in breadcrumbs has you feeling skeptical, let me reassure you that it works! It’s completely normal to have a little bit of the coating stick, but if you heed my tips, you’ll be in the clear.
First, be sure to oil the grates generously before grilling. This can be done simply by spraying with cooking spray or pouring a glug of oil (one with a high smoking point like canola or vegetable) on a folded paper towel and using your grilling tongs to rub it all over the grates.
Next, set em and forget em. Well, don’t actually forget them, but you really only want to turn the skewers once. That means you let the first side cook until the coating is golden brown before turning over.
Once that side is cooked, it will naturally begin to release itself from the grate. I give it a nudge with my tongs to help to loosen, then use a kitchen towel or pot holder to turn the skewers over.
Then simply let the other side cook through, again giving it a gentle nudge at the end of the cooking time to loosen before removing the breaded chicken skewers from the grill to rest.
Watch your heat! I find that medium to med/high is just right. It allows the chicken to cook through with burning or charring. A clean grill will also prevent flare-ups that could char the chicken as it cooks.
These breaded chicken skewers have sooooo much flavor thanks to a good long soak in a tangy marinade packed with fresh garlic and herbs. I’m a big fan of vinegar in a marinade as well, not only because it adds flavor, but because the acidity helps to tenderize the meat.
Just be careful not to over-marinate as the vinegar could break down the protein and make the chicken mushy. Four hours is the minimum to marinate, but overnight is ideal.
Lastly, don’t skip the lemon butter sauce! It complements the flavor of the marinade and sets these apart for traditional chicken tenders or breaded chicken cutlets.
Okay, now you’re ready to tackle these breaded chicken skewers and I can pretty much guarantee that it won’t be the last time you make them. I hope my family’s favorite recipe becomes a favorite in your home too.
Let’s make breaded chicken skewers
- Combine all of the marinade ingredients in a bowl and whisk well to combine. Add the chicken cubes and mix well.
- Put the chicken cubes in a ziplock bag, seal and refrigerate for at least 4 or hours or (even better) overnight.
- After the chicken has marinated, remove the bag from the refrigerator. Combine the panko and parmesan in a large bowl.
- Toss the chicken cubes in the bread crumb mixture and thread the chicken on the skewers.
- Heat a gas grill to med/high heat and grease the grate well. Grill the chicken, carefully turning once, until the chicken is cooked through, about 10 mins.
- While the chicken cooks, whisk together the melted butter and lemon juice in a small bowl. To serve, drizzle the lemon butter sauce over the chicken skewers or serve alongside.
Tips for success
- Marinating the chicken overnight will yield optimal flavor.
- If you can’t find panko, substitute with regular bread crumbs.
- Be sure to oil the grates well before grilling to prevent the bread crumb coating from sticking.
- If you’re using wooden skewers, be sure to soak them for at least 30 mins to prevent burning.
- Only turn the skewers once, waiting until the first side is cooked and golden brown before turning. Turning the skewers too early or too often may cause the coating to stick to the grates.
- I recommend drizzling the hot chicken with the lemon butter sauce to serve, reserving a little on the side. If you prefer, you can just serve the sauce on the side.
More tasty grilled chicken recipes
- Chicken Spiedies
- Honey Glazed Grilled Chicken Legs
- Grilled Chicken Caesar Salad
- Garlic and Herb Grilled Chicken Wings
These breaded chicken skewers are marinated, dredged in panko parmesan, grilled, and drizzled in lemon butter sauce….SWOON.
- 1/4 cup white wine vinegar
- 1/2 cup dry white wine
- 6 cloves garlic, peeled and smashed
- 1 Tbsp dried Italian seasoning
- 1/2 tsp dried red pepper flakes
- 6 sprigs fresh thyme
- 2 Tbsp fresh parsley, chopped
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 3 lbs boneless, skinless chicken breasts, cut into 1 inch chunks
- 2 cups panko
- 1/2 cup parmesan cheese, grated
- 1 lemon, juiced
- 4 oz unsalted butter, melted (1 stick)
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Combine all of the marinade ingredients in a bowl and whisk well to combine. Add the chicken cubes and mix well.
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Put the chicken cubes in a ziplock bag, seal and refrigerate for at least 4 or hours or (even better) overnight.
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After the chicken has marinated, remove the bag from the refrigerator. Combine the panko and parmesan in a large bowl.
-
Toss the chicken cubes in the bread crumb mixture and thread the chicken on the skewers.
-
Heat a gas grill to med/high heat and grease the grate well. Grill the chicken, carefully turning once, until the chicken is cooked through, about 10 mins.
-
While the chicken cooks, whisk together the melted butter and lemon juice in a small bowl.
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To serve, drizzle the lemon butter sauce over the chicken skewers or serve alongside.
Special Equipment: metal skewers or bamboo skewers that have been soaked in water for 30 mins
- Marinating the chicken overnight will yield optimal flavor.
- If you can’t find panko, substitute with regular bread crumbs.
- Be sure to oil the grates well before grilling to prevent the bread crumb coating from sticking.
- If you’re using wooden skewers, be sure to soak them for at least 30 mins to prevent burning.
- Only turn the skewers once, waiting until the first side is cooked and golden brown before turning. Turning the skewers too early or too often may cause the coating to stick to the grates.
- I recommend drizzling the hot chicken with the lemon butter sauce to serve, reserving a little on the side. If you prefer, you can just serve the sauce on the side.
*Adapted from Epicurious.com
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