Cowboy Chicken Skewers
Cowboy Chicken Skewers are bold and flavorful skewers perfect for weeknight meals or gatherings, featuring juicy chicken and a rich cowboy butter glaze.
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.
Notes
Cut chicken into even 1-inch pieces for uniform cooking. Brush with cowboy butter right after cooking to lock in flavor.