Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1 cup panko breadcrumbs
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 4 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil (for sauce)
  • 2 tbsp fresh lemon juice (for sauce)
  • 1 tbsp white wine
  • 1 tsp garlic powder

Instructions:

  1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic, oregano, red pepper flakes, salt, and pepper. Toss the cubed chicken in the mixture and marinate at room temperature for exactly 15 minutes.
  2. In a shallow dish, combine panko, Italian breadcrumbs, grated Parmesan, and chopped parsley to create the precision coating.
  3. Take each piece of marinated chicken and press firmly into the breadcrumb mixture. Thread 4–5 pieces onto each skewer, leaving a tiny gap between pieces to ensure even airflow.
  4. Preheat a cast iron grill pan or outdoor grill to medium-high heat. Grill the skewers for 3-4 minutes per side until the internal temperature reaches 160°F (71°C) and the crust is golden brown.
  5. Prepare the Amogio sauce by whisking melted butter, 2 tbsp olive oil, 2 tbsp lemon juice, white wine, and garlic powder. Brush the glaze over the hot skewers immediately after removing them from the grill.