Lemon Garlic Butter Chicken Spiedini

In a bowl, whisk together olive oil, white wine, 2 tablespoons lemon juice, lemon zest, half of the minced garlic, crushed red pepper flakes, oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. (2 minutes)

Add chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour, to allow the flavors to meld. (30-60 minutes)

In a shallow dish, combine the remaining kosher salt and black pepper with Italian breadcrumbs, Panko breadcrumbs, Parmesan cheese, and garlic powder. Mix well to create a uniform breading mixture. (3 minutes)

Remove chicken from the marinade, letting any excess drip off. Toss the chicken pieces in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere to all sides. (5 minutes)

Thread the breaded chicken pieces onto skewers, leaving a small space between each piece for even cooking. Lightly coat the skewers with olive oil cooking spray. (7 minutes)

Preheat an air fryer to 390 degrees F (198 degrees C). (5 minutes)

Carefully place the chicken skewers in the preheated air fryer, ensuring they are not overcrowded. Air fry for approximately 12 minutes, or until the chicken is cooked through, lightly golden brown, and crisp. Check for doneness by inserting an instant-read thermometer into the center of a skewer; it should read 165 degrees F (74 degrees C). (12 minutes)

While the chicken is air frying, prepare the lemon garlic butter drizzle. In a microwave-safe dish, melt the butter with the remaining minced garlic on High in the microwave for about 10 seconds. (1 minute)

Stir in the remaining lemon juice and finely chopped fresh parsley. (1 minute)

Once the chicken skewers are cooked, remove them from the air fryer and immediately drizzle generously with the lemon garlic butter mixture. Serve hot and enjoy the burst of flavors! (3 minutes)