Imagine juicy, smoky chicken skewers slathered in a buttery, garlicky, slightly spicy cowboy butter sauce. Now stop imagining, because this recipe is about to make it real. These skewers aren’t just good—they’re “cancel your dinner plans because you’re making these instead” good.
Perfect for weeknights, BBQs, or when you just want to feel like a grill master without the effort. And yes, cowboy butter is as epic as it sounds. Ready to level up your chicken game?
Let’s go.
Why This Recipe Works
First, cowboy butter. It’s butter, garlic, herbs, and a kick of heat—basically everything you want in life. Second, grilling the chicken on skewers gives it that perfect char and smoky flavor.
Third, this recipe is stupidly easy. You don’t need a culinary degree or a fancy grill. Just a few ingredients, a little patience, and boom: restaurant-quality skewers at home.
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
- Salt and black pepper, to taste
- Wooden or metal skewers (if using wooden, soak them first)
Step-by-Step Instructions
- Prep the chicken: Cut the chicken into cubes and season with salt and pepper.
Thread onto skewers.
- Make the cowboy butter: Mix melted butter, garlic, lemon juice, smoked paprika, cayenne, parsley, and Worcestershire sauce in a bowl.
- Grill the skewers: Heat the grill to medium-high. Brush the skewers with half the cowboy butter. Grill for 5-6 minutes per side, or until the chicken hits 165°F.
- Finish with flair: Drizzle the remaining cowboy butter over the skewers before serving.
Optional: sprinkle extra parsley for Instagram cred.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave, but fair warning—they’re best fresh. You can also freeze the cooked skewers (without the butter sauce) for up to 2 months.
Thaw and reheat, then slather with fresh cowboy butter.
Why You’ll Love This Recipe
It’s fast, flavorful, and foolproof. The cowboy butter elevates basic chicken to “why didn’t I think of this sooner?” status. Plus, skewers make everything more fun—even weeknight dinners.
IMO, this is the ultimate crowd-pleaser for BBQs, potlucks, or when you’re just tired of boring chicken.
Common Mistakes to Avoid
- Overcrowding the skewers: Give the chicken space to cook evenly. No one wants half-raw, half-charred cubes.
- Skipping the butter baste: The butter is the star. Don’t cheap out.
- Using dried herbs: Fresh parsley makes a difference.
Don’t @ me.
Alternatives
No grill? Use a grill pan or broiler. Not into chicken?
Try shrimp, steak, or even cauliflower for a veggie twist. Out of cayenne? Swap in red pepper flakes.
FYI, cowboy butter also works as a dip for bread—because why not?
FAQs
Can I make this ahead of time?
Yes! Prep the skewers and cowboy butter separately, then grill when ready. Just don’t store them with the butter already on—it’ll get weird.
How do I prevent the chicken from drying out?
Don’t overcook it.
Use a meat thermometer and pull the skewers at 165°F. Also, the butter helps. A lot.
Can I use chicken thighs instead?
Absolutely.
Thighs are juicier and more forgiving. Just adjust the cooking time slightly.
Is there a dairy-free alternative to cowboy butter?
Try vegan butter or olive oil, but it won’t be quite the same. Sorry, dairy-free friends.
Final Thoughts
These skewers are the kind of recipe that’ll make you question why you ever settled for plain grilled chicken.
They’re bold, buttery, and borderline addictive. Perfect for impressing guests or treating yourself. Now go fire up that grill—your taste buds will thank you.