Lemon Butter Chicken Skewers

Name: Lemon Butter Chicken Skewers with Parmesan Panko
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; salt, to taste; black pepper, to taste; 1 tsp Dijon mustard; 1/4 cup olive oil; 1 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1 tsp chicken bouillon powder; 1/4 cup unsalted butter, melted; 1 tbsp fresh lemon juice

Tender chicken thigh skewers coated in a crispy Parmesan-panko mixture and grilled until golden, then brushed with bright lemon butter sauce for a simple but flavorful weeknight meal.

🌍American 🏷️Chicken skewers 🏷️Lemon butter chicken 🏷️Grilled chicken 🏷️Parmesan chicken Panko crusted

🏷️

🏷️Chicken thighs

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TikTok

Total

35 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
salt, to taste
black pepper, to taste
1 tsp Dijon mustard
1/4 cup olive oil
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp red pepper flakes
1 tsp chicken bouillon powder
1/4 cup unsalted butter, melted
1 tbsp fresh lemon juice

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Instructions

1
Cut the boneless, skinless chicken thighs into 1-inch cubes.
2
In a large bowl, combine the chicken pieces with salt, pepper, Dijon mustard, and olive oil. Mix well to coat.
3
In a separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, red pepper flakes, chicken bouillon powder, and a pinch of salt and pepper. Stir to mix.
4
Pour the breadcrumb mixture over the marinated chicken.
5
Use your hands to toss the chicken, ensuring each piece is thoroughly coated in the breadcrumb mixture.
6
Thread the coated chicken pieces onto skewers.
7
Grill or pan-sear the skewers over medium-high heat for 10-15 minutes, turning occasionally, until the chicken is cooked through and the coating is golden brown and crispy.
8
In a small bowl, combine the melted butter and fresh lemon juice to create the sauce.
9
Brush the warm lemon butter sauce over the cooked skewers just before serving.

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Tips & Notes

Pro tips

Leave ¼-inch gaps between chicken pieces on the skewer to ensure even cooking and a crispier exterior.
Pat chicken dry before coating in the Parmesan-panko mixture to help it adhere and brown better.
Brush lemon butter sauce only in the final 2–3 minutes of grilling to prevent burning; finish with an extra brush after removing from heat.
Oil the grill grates well and maintain medium-high heat to avoid sticking and achieve color without overcooking the interior.

Substitutions

Panko breadcrumbs → regular breadcrumbs (texture will be less crispy)
Parmesan cheese → Asiago or Pecorino Romano (sharper flavor)
Dijon mustard → yellow mustard or omit (less tangy binding agent)
Dried oregano → Italian seasoning or thyme (similar herbaceous note)

Storage & make-ahead

Store cooked skewers in an airtight container in the refrigerator for up to 3 days; reheat gently on the grill or in a 350°F oven for 8–10 minutes.

Equipment

metal or wooden skewers · grill or grill pan

Common Questions

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier on the grill. If using breast, pound to even thickness and watch carefully to avoid drying out.

How do I know when the chicken is cooked through?

Grill until internal temperature reaches 165°F (74°C) in the thickest piece. Thighs typically take 12–15 minutes.

What skewers should I use?

Metal skewers are reusable and ideal. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Can I marinate the chicken first?

Yes. Combine the olive oil and Dijon mustard with lemon juice and garlic, marinate for 1–2 hours, then coat in the Parmesan-panko mixture before grilling.