Cowboy Chicken Skewers bring bold, simple flavors and look great on any table.
introduction — Cowboy Chicken Skewers
Cowboy Chicken Skewers are a quick, tasty choice for a weeknight or a small party.
They cook fast and pair well with many sides for a full meal.
For simple tips on making fast meals, see discover effortless cooking for easy ideas.
why make this recipe — Cowboy Chicken Skewers
Cowboy Chicken Skewers give you big flavor with little fuss.
The cowboy butter makes the chicken rich and a little spicy, and it takes only a few minutes to mix.
This dish fits busy days and small gatherings, and it works with grill, oven, or air fryer — learn more in our quick and flavorful guide for more easy recipes.
how to make Cowboy Chicken Skewers
Cowboy Chicken Skewers cook quickly and stay juicy with the butter glaze.
Follow the steps below and choose your cooking method: grill, oven, or air fryer.
Ingredients :
- 8 wooden skewers, soaked in water for 30 minutes
- 2 boneless skinless chicken breasts (about 1 pound), cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup cowboy butter, melted
- Fresh parsley, chopped for garnish
Directions :
- In a large bowl, combine chicken cubes with olive oil, kosher salt, and black pepper. Toss well to coat evenly.
- Thread 4-5 seasoned chicken cubes onto each soaked skewer, spacing them slightly apart.
- For air frying: Air fry at 400°F for 11-12 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
- For oven: Preheat oven to 400°F, place skewers on a parchment-lined baking sheet, and bake for 20-25 minutes, flipping halfway through.
- For grilling: Over medium-high heat, grill skewers for 8-10 minutes per side.
- Once cooked, arrange skewers on a platter, drizzle or brush with cowboy butter, and garnish with chopped parsley.
cowboy butter recipe:
Ingredients:
- 1 stick unsalted butter (8 tablespoons, softened)
- 4 cloves garlic, minced
- 1 tablespoon spicy brown mustard (Dijon can be used)
- Juice from ½ a lemon + zest
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh thyme
- 1 teaspoon paprika (smoked or hot preferred)
- ½ teaspoon cayenne
- ½ teaspoon crushed red pepper flakes (or hot sauce, or both!)
- Salt and black pepper to taste
Directions:
- As a Serving Sauce: Melt the butter slowly in a pan over low heat. Gently stir in the garlic, mustard, lemon juice, lemon zest, parsley, chives, thyme, paprika, cayenne, red pepper flakes, salt, and black pepper until well combined. Serve as a dipping sauce or spoon over your favorite dish.
- As a Compound Butter: In a small bowl, combine all ingredients thoroughly. Lay out a piece of plastic wrap and spoon the mixture onto it. Form the butter into a log about 1 inch in diameter. Wrap tightly and refrigerate until hardened. Slice and serve over grilled meats or vegetables.
how to serve Cowboy Chicken Skewers
Cowboy Chicken Skewers taste great with simple sides and fresh garnishes.
Serve with a green salad, grilled corn, or a warm roll.
For more easy side ideas, try 10 ideal healthy smoothie dish toppings for inspiration on quick, healthy additions.
how to store Cowboy Chicken Skewers
Store leftover skewers in an airtight container in the fridge for up to 3 days.
Keep the cowboy butter in a separate small container to keep texture and flavor.
To reheat, warm in a low oven or air fryer until heated through.
tips to make Cowboy Chicken Skewers
- Cut chicken into even 1-inch pieces so they cook at the same rate.
- Soak wooden skewers to stop them from burning on the grill.
- Use a meat thermometer to check for 165°F for safe, juicy chicken.
- Brush with cowboy butter right after cooking to lock in flavor.
variation (if any) — Cowboy Chicken Skewers
- Swap chicken for shrimp or cubed steak for a change.
- Add bell pepper or onion pieces to the skewers for color and crunch.
- Make the butter milder by reducing cayenne and red pepper flakes.
FAQs — Cowboy Chicken Skewers
Q: Can I use metal skewers instead of wooden ones?
A: Yes. Metal skewers work well and last longer. Soak wooden skewers if you use them.
Q: How do I make cowboy butter ahead of time?
A: You can make compound butter, wrap it, and chill. Slice and use when needed.
Q: Where can I buy good skewers for grilling?
A: Buy it here for a quick option on Amazon.
Q: Can I use frozen chicken?
A: Thaw chicken fully before cutting and seasoning so it cooks evenly.
Q: How long do leftovers last?
A: Store in the fridge for up to 3 days and reheat until hot.
Cowboy Chicken Skewers
Ingredients
For the Skewers
- 8 pieces wooden skewers, soaked in water for 30 minutes Soak to prevent burning
- 2 pieces boneless skinless chicken breasts (about 1 pound), cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup cowboy butter, melted To brush on skewers
- to taste fresh parsley, chopped for garnish
For the Cowboy Butter
- 1 stick unsalted butter (8 tablespoons, softened)
- 4 cloves garlic, minced
- 1 tablespoon spicy brown mustard Dijon can be used
- ½ piece lemon (juice and zest)
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh thyme
- 1 teaspoon paprika (smoked or hot preferred)
- ½ teaspoon cayenne
- ½ teaspoon crushed red pepper flakes or hot sauce, or both!
- to taste salt
- to taste black pepper
Instructions
Preparation
- In a large bowl, combine chicken cubes with olive oil, kosher salt, and black pepper. Toss well to coat evenly.
- Thread 4-5 seasoned chicken cubes onto each soaked skewer, spacing them slightly apart.
Cooking
- For air frying: Air fry at 400°F for 11-12 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
- For oven: Preheat oven to 400°F, place skewers on a parchment-lined baking sheet, and bake for 20-25 minutes, flipping halfway through.
- For grilling: Over medium-high heat, grill skewers for 8-10 minutes per side.
Serving
- Once cooked, arrange skewers on a platter, drizzle or brush with cowboy butter, and garnish with chopped parsley.
