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Grilled Chicken Skewers with Cowboy Butter

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Juicy grilled chicken skewers enhanced with a rich, tangy cowboy butter that melts over each bite, making it a perfect cookout classic.

Ingredients

Scale
  • 1.5 to 2 lb boneless, skinless chicken breasts or thighs, cut into 1.25-inch cubes
  • Skewers (metal or wooden soaked in water 20–30 minutes)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 3 garlic cloves, minced
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt (to taste)
  • 1/2 tsp black pepper
  • 1 tsp dried oregano (optional)
  • 1/2 cup unsalted butter, softened
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 garlic cloves, minced (or 1 tsp garlic powder)
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp chives, finely chopped
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne or red pepper flakes (optional)
  • Pinch of salt and black pepper, to taste
  • 1 tsp honey (optional, for balance)
  • Lemon wedges, extra parsley or chives for serving

Instructions

  1. If using wooden skewers, soak them in water for 20–30 minutes. Pat the chicken dry with paper towels and cut into even 1.25-inch cubes.
  2. In a bowl, mix olive oil, lemon juice, minced garlic, smoked paprika, onion powder, salt, pepper, and oregano. Add chicken and toss to coat. Marinate 20–30 minutes (or up to 4 hours in the fridge).
  3. Make the cowboy butter: in a small bowl, blend softened butter, Dijon, lemon juice and zest, garlic, parsley, chives, smoked paprika, cayenne (if using), salt, pepper, and honey (optional). Divide: keep half for serving and melt a few tablespoons for basting.
  4. Preheat the grill to medium-high (about 425°F/220°C). Clean and oil the grates. Thread chicken onto skewers without crowding so heat can circulate.
  5. Place skewers on the grill. Cook for 8–10 minutes total, turning every 2–3 minutes for even browning. Brush lightly with melted cowboy butter during the last 2 minutes.
  6. Cook until the chicken reaches an internal temperature of 165°F (74°C). If using the oven, broil on high 6 inches from the heat for 8–10 minutes, turning once, or bake at 400°F (205°C) for 15–18 minutes, then broil 1–2 minutes to char.
  7. Rest skewers 3 minutes. Top with a spoonful of the reserved cowboy butter, add a squeeze of lemon, and sprinkle with fresh herbs. Serve hot.

Notes

Cut chicken into even pieces for uniform cooking. Pat the chicken dry for better sear. Do not over-marinate in acid; 30–60 minutes is plenty for breasts. Use a quick-read thermometer for juicy results.

Nutrition

Find it online: https://recipesunfolded.com/grilled-chicken-skewers-cowboy-butter/

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