This Grilled Chicken is a suitable meal for your gathering with your friends. Sublime Garlic Lemon Butter Drizzle to finish off this classic favorite.


  • 2 pounds chicken breast, boneless, skinless, cut into 2″ cubes
  • 2 teaspoons Mortons kosher salt

For Marinade:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup dry white wine
  • 2 clove garlic, minced fine
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice

For Breadcrumbs:

  • 1 cup parmesan cheese, grated
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons Italian flat-leaf parsley, fresh chopped
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle chili powder

For Garlic Lemon Butter:

  • 1/4 cup butter
  • 2 tablespoons Italian flat-leaf parsley, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 clove garlic, minced fine
  • lemon wedges for squeezing


Take the chicken cubes and sprinkle them with kosher salt. Place on a baking rack over a cookie sheet in the refrigerator for 30-60 minutes until dry brine.

Meanwhile, whisk together the marinade ingredients. After the 30-60 minute dry brine, cover the chicken with the marinade for 30-60 minutes. Don’t swill the brine from the chicken before placing it in the seasoning.

Preheat the grill to medium-high heat, prepared for in-direct cooking, at 350-400 degrees. Grease the grill grates with oil to avoid sticking.

Combine the breadcrumb ingredients in a flat baking tray.

Remove the chicken skewers from the marinade one at a time and roll in the breadcrumbs to coat.

Grill the chicken cubes on the heat(not directly over the coals or flame) for about 20 minutes until the chicken is cooked through and the breadcrumbs are browned.

During the last few minutes of cook time, melt the Garlic Lemon Butter ingredients together in a small saucepan and drizzle over the cooked chicken skewers after they are removed from the grill.

For additional char and color on your breadcrumb crust, roll the skewers briefly over the heat source just before you pull them off of the grill if desired.

Serve with lemon wedges for squeezing.


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