Chicken skewers baked in Garlic Parmesan Romano Butter. As the chicken roasts, the outside turns golden brown but the inside stays juicy and moist. 

Garlic Parmesan Butter Chicken Skewers

6 wood skewers soaked in water for 30 minutes
Chicken Seasoning (recipe follows)
Garlic Parmesan Romano Butter (recipe follows)
2 pounds chicken tenders, each tender cut in half (each piece around 3-inches long) 
2 tablespoons olive oil

Soak skewers 30 minutes. Make Chicken Seasoning and set aside. Make Garlic Parmesan Romano Butter and set aside. Cut chicken tenders in half. Preheat oven to 450ºF.  

In a large bowl add olive oil. Stir in Chicken Seasoning. Add chicken tenders and stir to coat each chicken piece with oil and seasoning. Divide chicken into 6 portions. stack chicken pieces horizontally and pierce each tender vertically. Pack the chicken tightly together with no spaces between chicken pieces. Slather chicken on both sides with Garlic Parmesan Romano Butter.  

Place chicken skewers on a rimmed sheet pan lined with foil. Bake 7 minutes. Flip and drag chicken through butter mixture in pan. Bake 7 minutes. Flip and drag through butter mixture again. If you want the chicken more golden brown, broil 2 minutes. Makes 6 skewers. Tip: You can make the skewers 1 day in advance then refrigerate. If you make them in advance, decrease the amount of red pepper flakes to 3/4 teaspoon. Makes 6 skewers. Enjoy!

Chicken Seasoning

1 teaspoon smoked paprika
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper

Mix all ingredients together in a small bowl. Reserve.

Garlic Parmesan Romano Butter

6 tablespoons unsalted butter, softened
6 cloves garlic, minced
1/3 cup grated Parmesan Romano cheese (I use Kraft Parmesan Romano- green top)
2 teaspoons hot sauce
1 and 1/2 teaspoons red pepper flakes
1/3 cup fresh parsley, minced

Mix all ingredients together in a bowl. Reserve.