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Put the lemon juice, hot honey, butter, Dijon mustard, soy sauce, garlic, kosher salt, pepper, crushed red pepper flakes, and parsley (if using) in a bowl and whisk until combined.
Put the chicken in a bowl with ⅓ of the hot honey lemon butter. Toss until combined and marinate 30 minutes, then put the chicken onto 4 kabob skewers.
Preheat griddle to medium. Add cooking oil and the chicken skewers. Sprinkle more kosher salt, pepper, crushed red pepper flakes, and the Blackstone Honey Jalapeno seasoning if desired.
Cook 8 to 10 minutes, turning a few times. Brush some of the hot honey lemon butter on the skewers during the last half of cooking a few times.
Serve with leftover hot honey lemon butter for dipping.