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Grilled Chicken Skewers with Cowboy Butter

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Juicy grilled chicken skewers marinated in a lemon-garlic mixture, topped with rich cowboy butter for a burst of flavor.

Ingredients

Scale
  • 1.5–2 lb boneless skinless chicken breasts or thighs, cut into 1.25-inch cubes
  • 2 tbsp olive oil
  • 2 tbsp lemon juice (plus zest of 1 lemon, optional)
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes (optional)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Wooden or metal skewers (soak wooden skewers 20–30 minutes)
  • 1/2 cup unsalted butter, melted (or very soft)
  • 2 cloves garlic, finely minced or grated
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce (optional)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped (or green onion)
  • 1/2 tsp smoked paprika
  • Pinch cayenne or chili flakes (to taste)
  • 1/4 tsp kosher salt, plus more to taste
  • Black pepper, to taste

Instructions

  1. Soak wooden skewers in water for 20–30 minutes to prevent burning. Pat chicken dry and cut into even 1.25-inch cubes.
  2. In a bowl, mix olive oil, lemon juice (and zest), garlic, smoked paprika, chili flakes (if using), salt, and pepper. Add chicken and toss well. Marinate 20–30 minutes (or up to 4 hours in the fridge).
  3. Thread chicken onto skewers, packing pieces snugly but not too tight so heat can move between them.
  4. Make the cowboy butter: In a small bowl, combine melted butter, garlic, Dijon, lemon juice, Worcestershire, parsley, chives, smoked paprika, cayenne, salt, and pepper. Taste and adjust salt, lemon, or heat.
  5. Preheat grill to medium-high (about 400–425°F / 205–220°C). Clean and oil the grates. If using a grill pan, heat it over medium-high and oil lightly.
  6. Grill skewers 4–5 minutes per side (8–10 minutes total), turning once, until edges are nicely charred and internal temp reaches 165°F (74°C). For oven/broiler: Broil on high on the top rack 4–5 minutes per side.
  7. Transfer hot skewers to a platter. Brush or spoon cowboy butter over the top so it melts into the chicken. Garnish with herbs and serve with lemon wedges and extra sauce for dipping.

Notes

This recipe is easily adaptable; consider using shrimp or steak instead of chicken, and add various veggies for extra flavor. Leftovers are great for quick lunches.

Nutrition

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