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easy chicken skewers on a black plate

Spicy Garlic Chicken Skewers with Compound Butter

Juicy chicken thigh skewers with spicy garlic compound butter featuring roasted garlic, fresh chilies, and aromatic herbs. Perfect for grilling season.
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Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • Your favorite poultry seasoning
  • 8-10 wooden skewers soaked in water for 30 minutes
For the Spicy Garlic Butter:
  • 1 stick ½ cup unsalted butter, softened to room temperature
  • 5 cloves garlic roasted or finely minced
  • 1-2 fresh red chilies finely minced (or 1-2 tsp crushed red pepper flakes)
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper optional, for extra heat
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon fresh parsley finely chopped
  • Salt and black pepper to taste

Method
 

  1. Make compound butter by combining softened butter with garlic, chilies, paprika, cayenne, lemon juice, and parsley. Refrigerate 2 hours.
  2. Cut chicken thighs into uniform 1-inch pieces, pat dry, and season generously with poultry seasoning.
  3. Soak wooden skewers in water for 30 minutes to prevent burning.
  4. Thread seasoned chicken onto skewers with small gaps between pieces for even cooking.
  5. Grill at 400-425°F for 3-4 minutes per side, turning every 3-4 minutes until golden brown.
  6. Apply compound butter during last 2-3 minutes, basting all surfaces until chicken reaches 165°F internal temperature.
  7. Rest 2-3 minutes before serving to allow juices to redistribute.

Notes

- Chicken thighs stay juicier than breast meat during grilling
- Compound butter can be made up to 3 days ahead
- Adjust chili amount based on heat preference
- Internal temperature must reach 165°F for food safety

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