2 - 2 ½ lbs boneless skinless chicken thighs, cut into long strip-like pieces
3-5 tablespoons balsamic glaze
⅔ cup grated parmesan cheese
1 cup Italian breadcrumbs
Amogio Sauce
6 tablespoons butter
1 - 1 ½ small shallot, minced
2-3 cloves garlic, microplaned or minced
¼ cup fresh lemon juice
3 tablespoons chopped Italian parsley
3 tablespoons chopped fresh basil
Zest from ½ lemon
Sprinkle of crushed pepper flakes
Directions
Mix the first 5 ingredients in a plastic bag and throw in the chicken pieces to marinate for 20-30 minutes.
Combine the Parmesan cheese and Italian breadcrumbs and set aside.
In a small saucepan prepare the Amogio sauce. Over medium-low heat, combine the olive oil and butter and cook the shallots and garlic for a minute or two. Add the lemon juice and pepper flake, stir and let it cook for roughly 5-8 minutes.
Stir in the chopped parsley and basil and salt and pepper to taste and set aside.
Remove the chicken and brush it with the balsamic glaze and then sprinkle with ½ of the cheese and bread crumb mixture.
Next thread the chicken onto the skewers, kind of weaving it in an accordion fashion. You should get several pieces to each metal skewer. Sprinkle the remaining cheese and bread crumb mixture on top of the skewers.
Grill the chicken skewers on medium indirect heat for roughly 20-25 minutes until chicken is cooked through.
You can drizzle with the Amogio sauce or serve it as a dip on the side. It's great over pasta with extra grated parmesan too.
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