1-Start by soaking wooden skewers in water for at least 30 minutes to prevent them from burning on the grill it’s a small step that makes a big difference.

2-For even cooking, cut 2 lbs of chicken tenders, thighs, or breast into 3-inch pieces and toss them with 2 tablespoons olive oil and the seasoning mix of 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well coated.

3-Next, thread the seasoned chicken pieces tightly onto the skewers for that perfect char and juiciness.

4-Now, for the garlic parmesan butter sauce, melt 1 stick of butter with 8 to 10 minced garlic cloves, then whisk in 1/2 cup grated parmesan cheese, 1 tablespoon hot sauce, 2 teaspoons red pepper flakes, and 1/3 cup minced fresh parsley. Set aside one-third for basting and reserve the rest for later.

5-If you’re using an air fryer, cook 2-3 skewers at 400°F for 5 minutes, flip and baste, then cook another 2 minutes, flip again, baste, and finish for 5 to 6 more minutes until the internal temperature hits 165°F.

6-For alternative methods, preheat your oven to 450°F and bake on a foil-lined sheet for 14 minutes, flipping and basting halfway, then broil for 2 minutes to brown. Or, fire up the grill to medium-high and cook for 5 to 6 minutes per side, basting throughout.

7-Once done, baste with the reserved sauce and sprinkle extra parmesan.

8-After cooking, let the skewers rest for a few minutes before serving to lock in those flavors. This method not only keeps things juicy but also ties into the blog’s focus on authentic BBQ techniques. Ya’ll will find this adaptable for busy parents or travelers, with options like the air fryer for quick weeknight meals.