1-First Step: Soak the skewers. Grab wooden skewers and soak them in water for 30 minutes. This stops burning while your chicken sizzles.

2-Second Step: Prep the chicken. Cut 2 lbs chicken tenders, thighs, or breast into 3-inch pieces. Toss with 2 tbsp olive oil, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp pepper. Let it sit 10 minutes to soak up flavors.

3-Third Step: Thread the skewers. Pack chicken tightly onto skewers, about 4-5 pieces each for 6 skewers. Trim excess if needed for even cooking. Tight packing keeps juices in for that wow tenderness.

4-Fourth Step: Make the sauce. In a microwave-safe bowl, melt 1 stick butter with 8-10 cloves minced garlic until partially melted, about 30-45 seconds. Stir in 2 tsp red pepper flakes, 1 tbsp hot sauce, 1/3 cup minced fresh parsley, and 1/2 cup grated parmesan. Whisk smooth. Divide: 1/3 for basting raw chicken (raw sauce), 2/3 clean reserved for finish.

5-Fifth Step: Choose your cooking method.Air Fryer Method: Preheat to 400°F. Cook 2-3 skewers at a time. Air fry 5 minutes, flip, baste with raw sauce, cook 2 minutes. Flip, baste again, cook 5-6 more minutes until internal temp hits 165°F (total 12-14 minutes). Finish with clean sauce and extra parmesan. No skewers? Cook pieces directly. Oven Method: Preheat to 450°F. Line a sheet with foil, bake skewers 14 minutes, flipping and basting with raw sauce halfway. Broil 2 minutes for char. Final baste with clean sauce, sprinkle parmesan. Grill Method: Preheat to medium-high. Grill over direct heat 5-6 minutes per side, basting each flip with raw sauce. Finish with clean sauce and parmesan.

6-Final Step: Serve hot. Drizzle reserved clean sauce, top with extra parmesan and parsley. Pairs great with rice, corn, mashed potatoes, roasted veggies, salad, or even Cowboy Caviar Pasta Salad for a fresh twist. Use separate brushes for sauces to avoid cross-contamination; wash between uses. Dig in within minutes of cooking for peak juiciness.