These Cowboy Butter Chicken Skewers are smoky, buttery, and just a little bit fiery. The chicken soaks up a marinade loaded with garlic, lemon, and a hint of heat, then gets brushed with more cowboy butter as it cooks.
It’s bold, savory, and ridiculously easy to pull together for a weeknight dinner or a backyard gathering.
Helpful Tips
- Soak wooden skewers in water for at least 30 minutes if you’re using them on the grill to prevent burning.
- Marinate the chicken for at least an 30 minutes, but overnight is best for maximum flavor.
- Make extra cowboy butter for dipping—it’s great on potatoes, bread, or veggies too.
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Cowboy Butter Chicken Skewers
These Cowboy Butter Chicken Skewers are smoky, buttery, and just a little bit fiery. The chicken soaks up a marinade loaded with garlic, lemon, and a hint of heat, then gets brushed with more cowboy butter as it cooks.
Ingredients
For the chicken:
- 2 tablespoons olive oil
- 1 clove garlic minced
- 2 teaspoons lemon juice
- 1/2 teaspoon red pepper flakes
- 1 1/2 pounds boneless skinless chicken breasts cut into long even slices
For the cowboy butter:
- 1/2 cup butter softened (1 stick)
- 2 cloves garlic minced
- 1/2 lemon zested + 1 tablespoon juice
- 1 teaspoon dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 tablespoon chives chopped
- 1/2 teaspoon EACH salt and pepper
Instructions
- In a large bowl or resealable plastic bag combine the olive oil, minced garlic, lemon juice, and red pepper flakes. Add the strips of chicken and toss until all the pieces are evenly coated in the mixture. Marinate for 30 minutes or overnight for more flavor.
- In a large bowl, mix together the softened butter, minced garlic, lemon zest and juice, Dijon mustard, paprika, red pepper flakes, chives, salt, and black pepper until well combined. Reserve some of the butter mixture to brush on the chicken skewers after they are cooked. Set aside.
- Thread the chicken onto the skewers evenly. Don’t crowd them.
- Preheat a grill to medium-high heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side, basting with the butter sauce as it cooks. The chicken should reach an internal temperature of 165°F(75°C).
- Once cooked, remove the skewers. Brush with reserved cowboy butter and sprinkle with fresh parsley.
Nutrition
Calories: 157kcalCarbohydrates: 1gProtein: 12gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 57mgSodium: 134mgPotassium: 230mgFiber: 0.3gSugar: 0.2gVitamin A: 392IUVitamin C: 4mgCalcium: 9mgIron: 0.3mg
Tried this recipe?Let us know how it was!
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When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.