Spicy Garlic Parmesan Chicken Kabobs (Print-Friendly Version)
Juicy chicken kabobs with savory garlic parmesan butter sauce, spiced with Frank's hot sauce and finished with a golden broil.
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
→ Garlic Parmesan Butter Sauce
02 -
1/2 cup butter
03 -
1/2 cup grated parmesan cheese
04 -
1/3 cup freshly minced parsley
05 -
3 tablespoons minced garlic
06 -
1 tablespoon Frank's Red Hot Sauce
07 -
2 teaspoons red pepper flakes
08 -
1 tablespoon rice vinegar
→ Chicken
09 -
2 lbs chicken tenders (or boneless thighs/breast)
10 -
1 tablespoon honey
11 -
2 teaspoons paprika
12 -
1 teaspoon garlic powder
13 -
1 teaspoon onion powder
14 -
1/2 teaspoon salt
15 -
1/2 teaspoon pepper
16 -
1/2 teaspoon minced ginger
17 -
1/2 teaspoon sesame oil
18 -
8 wooden skewers
→ Garnish
19 -
Sesame seeds to taste
20 -
Chopped green onions to taste
# Steps:
01 -
Soak wooden skewers in water for at least 30 minutes before beginning preparation.
02 -
In a small bowl, combine paprika, garlic powder, onion powder, salt, pepper, minced ginger, and sesame oil. Cut chicken into 7-8 cm pieces and place in a large bowl. Drizzle with olive oil and honey, then sprinkle with the spice mixture, tossing to coat thoroughly.
03 -
Thread the seasoned chicken pieces tightly onto each skewer with no gaps between pieces to maintain juiciness. If necessary, trim the tops of the skewers to fit your cooking device.
04 -
In a microwave-safe bowl, combine butter and garlic and heat until partially melted. Add red pepper flakes, hot sauce, parsley, and parmesan cheese, whisking until well combined. If the sauce separates, incorporate 1-2 tablespoons of softened butter and stir to re-emulsify. Reserve one-third for basting during cooking and the remainder for final basting.
05 -
Preheat oven to 230°C (450°F). Arrange chicken skewers on a foil-lined baking sheet and cook for 14 minutes, flipping halfway through. Baste several times with the reserved portion of butter sauce during cooking.
06 -
Switch oven to broil setting and cook for an additional 2 minutes until tops are golden brown.
07 -
Remove skewers from oven and baste one final time with the clean portion of butter sauce. Sprinkle with additional parmesan cheese, sesame seeds, and chopped green onions before serving.
# Notes & Tips:
01 -
Use separate portions of the butter sauce for raw and cooked chicken to prevent cross-contamination.
02 -
Wash your basting brush thoroughly between applications to maintain food safety.
03 -
For spicier kabobs, increase the amount of Frank's Red Hot Sauce to taste.