Soak 4-8 bamboo skewers (depending on the size) in water. Be sure that they are fully submerged. Set aside.

Combine the chicken, olive oil, wine, lemon juice, rosemary, oregano, red pepper flakes, lemon zest, salt, and pepper in a large zip-top bag. Massage the bag to combine the ingredients.

Carefully zip the top and allow the chicken to marinate in the refrigerator for at least 30 minutes.

Remove the bag from the refrigerator and dump the contents into a large colander in your kitchen sink. Let all of the liquid drip from the chicken chunks.

Meanwhile, add the bread crumbs and grated cheese in a large zip-top bag.

Remove the skewers from the water and thread the chicken onto the skewers.

Add the skewers to the breading mixture, one at a time and roll it around in the crumbs to fully coat the meat. Press it gently onto the chicken to ensure adhesion.

Preheat your grill to medium-high and spray generously with grilling spray.

Add the skewers to the heat and cook on each side for 3-4 minutes until the chicken is opaque and the breading is golden brown. Use a meat thermometer to ensure that the chicken has reached 165 degrees.

If the meat gets too brown or charred, move the skewers to a cooler section of your grill.

If desired, serve the skewers warm with Amoglio sauce on the side.

For the sauce, melt the butter in a small saucepan.

Stir in the olive oil, lemon juice, parsley, red pepper flakes, and salt.

Simmer the butter on low for 5 minutes. Don’t allow the butter to brown.

Remove from the heat and allow the sauce to ‘steep’ while you prepare the skewers.

the butter warm by placing the saucepan in the cool section of your grill while you cook the skewers.

Serve the sauce on the side.