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The sizzle of chicken skewers on a hot grill is a calling card for summer gatherings at my house. These Grilled Cowboy Butter Chicken Skewers were inspired by smoky open-fire cooking out west and are now a cookout favorite. What makes them special is the rich, zesty cowboy butter—spiked with garlic, mustard, and spices—that soaks into the chicken before grilling and gets brushed on for extra flavor just before serving. This dish shines at backyard barbecues and tastes just as good made indoors on a grill pan when the weather turns cool.
I first made these on the Fourth of July for friends who swore they did not like chicken—and every skewer disappeared. Now the kids ask for them by name whenever grilling season rolls around.
Ingredients
- Boneless skinless chicken breasts: cut into cubes. These stay tender and absorb marinades beautifully. Look for chicken that is firm with a fresh scent
- Olive oil: Helps the seasoning stick and keeps chicken moist. Choose extra virgin for the best taste
- Kosher salt: Essential for making all the other flavors pop. Flaky salt works if you like a crunch
- Ground black pepper: Adds gentle heat and depth. Go for freshly ground for a more vibrant kick
- Unsalted butter: Forms the base of the cowboy butter. Use a good quality butter for richer flavor
- Garlic cloves minced: Brings vital pungency and aroma. Pick firm tight cloves for the best flavor
- Dijon mustard: Introduces a tangy spark. Smooth Dijon blends most evenly
- Fresh lemon juice: Brightens and balances the richness. Use juicy lemons with a vibrant yellow skin
- Fresh parsley chopped: Bright and herbal. Look for deep green leaves with no yellowing
- Smoked paprika: Offers warmth and a whisper of smoke. Use Spanish or Hungarian paprika for depth
- Cayenne pepper (optional): Turns up the heat. Adjust based on your spice preference
- Wooden skewers soaked: Prevents burning on the grill. Bamboo skewers should be soaked at least 30 minutes
Step-by-Step Instructions
- Mix the Cowboy Butter Sauce:
- Whisk the melted butter with minced garlic Dijon mustard fresh lemon juice chopped parsley smoked paprika and cayenne in a small bowl. Stir until all ingredients are smoothly blended and aromatics are fully dispersed. Reserve a quarter of this sauce in a separate bowl for later basting
- Marinate the Chicken:
- Place the chicken cubes into a mixing bowl. Drizzle with olive oil and scatter over the salt and pepper. Toss everything so the chicken is evenly coated and seasoned. Pour in the majority of the cowboy butter marinade and toss again so every piece gleams. Cover and let it sit for at least 15 minutes or refrigerate up to 2 hours for deeper flavor infusion
- Assemble the Skewers:
- Thread marinated chicken pieces onto the soaked wooden skewers. Leave a small gap between each piece to promote even cooking and browning. Each skewer should be evenly filled but not too tightly packed
- Grill the Skewers:
- Heat the grill to medium high. Clean and oil the grates to prevent sticking. Arrange the skewers and cook for 10 to 12 minutes turning them every few minutes for even color. In the last two to three minutes brush generously with the reserved cowboy butter and let it sizzle on
- Serve and Savor:
- Remove skewers to a platter and let rest for five minutes for juices to settle. Finish with an extra sprinkle of fresh parsley and serve immediately. Pair with your favorite grilled vegetables rice or a refreshing salad
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You Must Know
- Rich in protein and easy to scale up for a crowd
- Can be prepped ahead and leftovers reheat well
- Perfect for taking to potlucks or picnics since they travel easily
The Dijon mustard in the cowboy butter is my personal favorite twist It gives the whole dish a subtle spark and creaminess I love watching my family lean in for seconds at the table their faces lit with summer sun and buttery grins
Storage Tips
Cowboy butter can be made in advance and kept in the fridge up to a week Store grilled chicken skewers in an airtight container and refrigerate up to three days To reheat set them in a low oven or gently rewarm on a grill pan to maintain juiciness
Ingredient Substitutions
If you prefer darker meat swap in boneless skinless chicken thighs for extra succulence If you are out of smoked paprika a dash of chipotle powder or regular paprika works For a different heat profile try chili flakes instead of cayenne
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Serving Suggestions
These skewers shine with sides like grilled corn grilled asparagus or a chilled potato salad I also like tucking them into pita with crunchy lettuce and a drizzle of extra cowboy butter sauce
Cultural and Historical Context
Cowboy butter is rooted in the chuckwagon cooking of the American West where cooks would brighten trail meals with bold seasonings and plenty of fat Grilling skewers draws from communal open fire traditions making each meal both nostalgic and celebratory
Frequently Asked Questions About Recipes
- → What is cowboy butter and how does it flavor the chicken?
Cowboy butter is a compound butter blended with garlic, lemon juice, Dijon mustard, parsley, smoked paprika, and sometimes cayenne. When used as a marinade and finishing glaze, it adds rich, tangy, and slightly spicy notes to the grilled chicken, ensuring every bite is bold and juicy.
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great alternative. They offer even more juiciness and a tender bite, making them perfect for skewers.
- → What should I serve with these chicken skewers?
These skewers are delicious alongside grilled vegetables, rice pilaf, roasted potatoes, or a crisp green salad. Fresh lemon wedges also brighten up the dish.
- → How do I prevent wooden skewers from burning?
Soak the wooden skewers in water for at least 30 minutes before grilling. This helps prevent them from scorching over the heat.
- → Can the cowboy butter be made ahead?
Absolutely! Prepare cowboy butter up to a week in advance and store it refrigerated in a sealed container for quick use.