These BBQ Chick’n Skewers with Spicy Garlic Panacheeza Butter are smoky, zesty, and unapologetically bold. Juicy plant-based chick’n is seasoned with BBQ spices, grilled to perfection, and basted in a rich, garlicky butter infused with Hot n Spicy Panacheeza and a kick of buffalo sauce. Every bite delivers smoky char, creamy heat, and cheesy depth—making them the ultimate backyard party appetizer or weeknight flavor bomb.
Makes 5 skewers
Ingredients
5 unbreaded chick’n filets
2 tablespoons olive oil
2 tablespoons bbq seasoning
Spicy garlic Panacheeza butter
½ cup plant-based butter, melted
1 tablespoon chopped parsley
3-5 cloves garlic, pressed
¼ cup Hot n Spicy Panacheeza
3 tablespoons buffalo sauce (can be omitted)
1 teaspoon salt
1 teaspoon black pepper
Directions
-
Cut your chick’n into 1 inch pieces. Place into a bowl and drizzle on olive oil and BBQ seasoning.
-
Toss the chick’n in a bowl with the olive oil and seasoning until well combined.
-
Skewer chick’n onto wooden skewers and set aside.
-
Make your spicy garlic Panacheeza butter by combining all the ingredients together in a bowl.
-
Heat your grill to 350 degrees and grill skewers directly over heat, rotate after a few mins, until chick’n pisces have solidified from the heat somewhat for better adhesion.
-
Brush on the Panacheeza butter mix on your skewers and let cook for 3-4 minutes. Flip skewers and brush again. Cook for another 3-4 minutes.
-
Remove the skewers from the grill, and brush on butter mix once more and sprinkle fresh parsley before serving.
-
Enjoy!
