Baked Spicy Garlic Parmesan Kabobs

This baked spicy garlic parmesan chicken kabob recipe transforms ordinary chicken into a flavor explosion that will have everyone asking for seconds. The combination of buttery garlic sauce with perfectly seasoned chicken creates an irresistible dish that works equally well as a weeknight dinner or party appetizer.

I first made these kabobs for a backyard gathering when I wanted something more exciting than basic grilled chicken. The garlic parmesan sauce was such a hit that guests were literally dipping bread in the leftover sauce and fighting over the last skewer.

Ingredients

• Chicken tenders fresh is best but you can use frozen if thawed completely
• Olive oil helps the seasonings adhere and keeps chicken moist
• Butter creates the rich base for the signature sauce
• Parmesan cheese use freshly grated for best melting and flavor
• Fresh parsley brightens the dish with color and fresh flavor
• Garlic the star ingredient that infuses everything with flavor
• Franks Red Hot Sauce provides heat without overwhelming the dish
• Red pepper flakes adds a pleasant spicy kick and visual appeal
• Rice vinegar balances the richness with subtle acidity
• Honey creates beautiful caramelization and balances the spice
• Paprika adds smoky depth and gorgeous color
• Seasonings the combination of garlic powder onion powder salt pepper and ginger creates perfect flavor depth
• Sesame oil just a touch adds wonderful nutty undertones

Step-by-Step Instructions

Prep The Skewers

Soak wooden skewers in water for at least 30 minutes to prevent burning. This simple step prevents the wood from charring in the hot oven and potentially affecting the flavor of your dish.

Season The Chicken

Combine all chicken seasonings in a small bowl until evenly integrated. Cut chicken into uniform 3inch chunks to ensure even cooking. Toss chicken pieces in olive oil first then add the seasoning mixture coating each piece thoroughly for maximum flavor penetration.

Skewer The Chicken

Thread seasoned chicken pieces onto prepared skewers leaving no gaps between pieces. This tight arrangement helps retain moisture during cooking ensuring juicy results. If needed trim skewer ends to fit your baking sheet.

Make The Garlic Parmesan Sauce

Partially melt butter with garlic in a microwave safe bowl about 30 seconds. Add remaining sauce ingredients and whisk until creamy and well combined. The sauce may separate which is normal if this happens simply add a tablespoon of softened butter and whisk again to reemulsify.

Divide The Sauce

Set aside approximately onethird of the sauce for basting during cooking. Reserve the remainder for final basting after cooking to prevent cross contamination. Always wash your basting brush between applications.

Bake To Perfection

Arrange skewers on a foil lined baking sheet and bake in a preheated 450°F oven for 14 minutes. Flip skewers halfway through and baste with the first portion of sauce several times during baking for maximum flavor infusion.

Broil For Color

Switch oven to broil and cook for an additional 2 minutes to achieve a beautiful golden finish on the chicken. Watch carefully as broilers can quickly burn food if left unattended.

Final Touches

Remove from oven baste one final time with the reserved clean sauce and sprinkle with extra parmesan cheese. Garnish with sesame seeds and green onions for presentation and added flavor.

Pin

These kabobs remind me of my first apartment when I was constantly searching for impressive yet simple recipes to serve friends. The garlic butter sauce has become my secret weapon for elevating almost any protein dish when I need to impress without spending hours in the kitchen.

Perfect Pairings

These garlic parmesan chicken kabobs shine when served alongside complementary sides. Consider a simple green salad with lemon vinaigrette to cut through the richness or fluffy rice pilaf to soak up the delicious sauce. For a complete meal roasted vegetables like asparagus or zucchini add color and nutrition without competing with the chicken flavors.

Make Ahead Options

You can prepare these kabobs up to 24 hours in advance making them perfect for entertaining. Season and skewer the chicken store in an airtight container in the refrigerator. The sauce can also be made ahead and gently reheated just before using. This preparation method actually allows the flavors to develop more deeply resulting in even more flavorful chicken.

Ingredient Substitutions

Cant find some ingredients or need to accommodate dietary restrictions? Try these smart swaps. Use boneless chicken thighs for even juicier results. Replace butter with olive oil or dairy free butter for a lactose free version. Coconut aminos make a great substitute for sesame oil if allergies are a concern. And if you prefer less heat simply reduce or omit the hot sauce and red pepper flakes.

Storage And Reheating Tips

Leftover kabobs will keep refrigerated for up to 3 days in an airtight container. For best reheating results remove chicken from skewers and heat in a 350°F oven for about 10 minutes until warmed through. You can also microwave but the texture wont be quite as good. Consider chopping leftover chicken to add to salads pasta or wraps for quick lunches throughout the week.

Pin

Frequently Asked Questions About the Recipe

→ Can I use different cuts of chicken for these kabobs?

Yes! While the recipe calls for chicken tenders, you can substitute boneless chicken thighs or breast cut into similar-sized pieces. Thighs will provide more moisture and flavor, while breast meat offers a leaner option. Just ensure all pieces are cut to approximately 3 inches to ensure even cooking.

→ How can I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before using them. This prevents them from burning during the baking process. For even better results, you can soak them for up to 2 hours. Alternatively, you can use metal skewers which don't require soaking.

→ What if my garlic parmesan butter sauce separates?

If your sauce separates, simply add 1-2 tablespoons of softened (not melted) butter and stir vigorously to re-emulsify the mixture. The solid butter helps bind the ingredients back together, creating a smooth, cohesive sauce.

→ Can I prepare these kabobs in advance?

Yes! You can marinate the chicken and prepare the sauce up to 24 hours in advance. Store them separately in the refrigerator. You can also thread the chicken onto skewers a few hours before cooking and keep them covered in the refrigerator. The butter sauce may solidify when cold, so gently reheat it before using.

→ How do I know when the chicken kabobs are fully cooked?

The chicken kabobs should be cooked to an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest piece of chicken - it should be opaque throughout with no pink remaining. The recommended cooking time of 14 minutes at 450°F plus 2 minutes under the broiler should be sufficient for 3-inch pieces.

→ Can I make these kabobs without the spicy elements?

Absolutely! For a milder version, simply omit the Frank's Red Hot Sauce and reduce or eliminate the red pepper flakes. The garlic parmesan butter sauce will still provide plenty of flavor without the heat. You can also adjust the spice level by reducing rather than eliminating these ingredients.