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Juicy grilled chicken thigh skewers basted with cowboy butter on a dark plate, charred and glazed with garlic herb sauce

Cowboy Butter Chicken Skewers

Boneless skinless chicken thighs cut into 1 inch cubes, tossed with olive oil and chicken seasoning, threaded on skewers and grilled over direct heat at 400 to 450°F. Basted once per side with garlic, lemon and Dijon cowboy butter at 165°F and pulled at 185°F for tender thighs. Extra cowboy butter on the side for dipping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Skewers
  • 2 lbs boneless skinless chicken thighs cut into 1 inch cubes
  • 2 tbsp olive oil
  • 2 tbsp chicken seasoning or poultry seasoning your favorite blend
  • sliced green onions for garnish
For the Cowboy Butter
  • 1/2 cup unsalted butter 1 stick, melted
  • 3 cloves garlic minced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley chopped
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt

Equipment

  • Grill Set up for 400 to 450°F direct heat.
  • Metal Skewers Or wooden skewers soaked 30 minutes.
  • Small pot For the cowboy butter.
  • Basting brush
  • Instant-Read Thermometer
  • High heat grill glove The butter flares when basting.

Method
 

Prep
  1. Cut the boneless skinless chicken thighs into 1 inch cubes. Add them to a large bowl, toss with the olive oil, then add the chicken seasoning and toss until every piece is coated.
  2. Thread the chicken onto metal skewers, or wooden skewers soaked for 30 minutes, leaving a little space between pieces. Set aside while you make the butter.
  3. Melt the butter in a small pot. Add the garlic, Dijon, lemon juice, lemon zest, parsley, thyme, paprika, red pepper flakes and salt. Stir to combine and keep warm on low. Pour off a portion for the table before basting.
Grill
  1. Preheat the grill to 400 to 450°F for direct heat. Place the skewers over the heat and flip every few minutes so the chicken cooks and chars on all sides.
  2. When the chicken reaches about 165°F, brush one side with cowboy butter, flip, and brush the other side. The butter will flare when it drips into the fire. Wear a high heat glove and step back.
  3. Continue grilling until the thickest piece reads 185°F. Remove the skewers from the grill and let them sit a couple of minutes.
Serve
  1. Garnish with sliced green onions. Serve with the reserved cowboy butter for dipping and your favorite sides.

Notes

Doneness: The USDA minimum for chicken is 165°F. Thighs are pulled at 185°F in this recipe so the connective tissue breaks down and the meat is tender. If you use breast, pull at 165°F.
Flare-ups: Butter dripping into the fire will flare. Baste one side at a time, keep the skewers moving, and wear a high heat glove.
Dipping butter: Set aside the table portion before you start basting. Do not serve butter the basting brush touched.
Timing: Cook time is an estimate. Go by the thermometer.
Storage: Chicken keeps 3 to 4 days in the fridge or 3 months frozen. Store the butter separately and make a fresh batch for reheating.

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