Description
Cowboy Butter Chicken Skewers are juicy, flavorful grilled chicken pieces marinated in a rich, smoky butter sauce infused with garlic, lemon, Dijon mustard, and spices. Perfect for summer barbecues or quick weeknight dinners, these skewers combine the savory goodness of butter with the boldness of smoked paprika and red pepper flakes for a deliciously tangy and spicy bite.
Ingredients
Scale
Chicken
- 680g (1.5 lb) boneless, skinless chicken thighs or breasts, cut into chunks
Cowboy Butter Sauce
- 113g (1/2 cup) unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Make Cowboy Butter Sauce: In a small saucepan over low heat, melt the unsalted butter. Stir in garlic, lemon juice, Dijon mustard, smoked paprika, crushed red pepper flakes, chopped parsley, salt, and pepper. Let the mixture simmer gently for 1–2 minutes to meld the flavors, then remove from heat.
- Marinate Chicken: Place the chicken chunks in a bowl or a zip-top bag. Pour in two-thirds of the prepared cowboy butter sauce and toss the chicken thoroughly to coat. Cover and refrigerate for 30 minutes up to 2 hours to allow the flavors to penetrate the meat.
- Prepare Skewers: Soak wooden skewers in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving small gaps between each piece to ensure even cooking.
- Grill the Skewers: Preheat a grill or grill pan to medium-high heat. Place the skewers on the grill and cook for 4–5 minutes per side, flipping carefully, until the chicken is cooked through and has lovely grill marks. Frequently baste the chicken with the remaining cowboy butter sauce while grilling to keep it moist and flavorful.
- Serve: Remove the skewers from the grill and serve hot. Optionally, brush with extra cowboy butter sauce and garnish with additional chopped parsley for a fresh finishing touch.
Notes
- Soaking the wooden skewers is important to prevent them from catching fire on the grill.
- Boneless, skinless chicken thighs are preferred for juiciness, but breasts can be used for a leaner option.
- Marinate the chicken for at least 30 minutes but no more than 2 hours to avoid the acid from lemon juice starting to cook the meat.
- If you don’t have a grill, you can use a grill pan or broil the skewers in the oven, turning once.
- Adjust the crushed red pepper flakes according to your preferred spice level.
