Name: Cowboy Chicken Skewers
Prep time: 15 min
Cook time: PT-488376H56M15S
Total time: PT-488376H56M15S
Cuisine: American
Ingredients: 8 wooden skewers (soaked in water); 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 1 tablespoon extra virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup cowboy butter (melted); Fresh parsley, for garnish; 1 stick (8 tablespoons) unsalted butter; 4 cloves garlic, minced; 1 tablespoon spicy brown mustard; Juice and zest from 1/2 lemon; 1 tablespoon fresh parsley, chopped; 1 teaspoon fresh chives, chopped; 1 teaspoon fresh thyme, chopped; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon red pepper flakes; Salt and black pepper, to taste

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These cowboy chicken skewers are my go-to dish when I want something flavorful, impressive, and simple to prepare. Juicy, tender chicken is cooked to perfection and served with a rich, garlicky cowboy butter that’s loaded with herbs, citrus, and just the right amount of heat. They’re perfect for weeknight dinners, weekend cookouts, or even as a fun party appetizer.

Why You’ll Love This Recipe

I love this recipe because it feels special without being complicated. The chicken is seasoned simply, letting the cowboy butter shine with its bold, zesty, and slightly spicy flavors. I can cook them in the air fryer, oven, or on the grill, so they work year-round no matter the weather. Plus, the cowboy butter doubles as an incredible dipping sauce or topping for vegetables, bread, or steak, making this recipe even more versatile. Cowboy Chicken Skewers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the skewers:
8 wooden skewers (soaked in water)
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup cowboy butter (melted)
Fresh parsley for garnish

For the cowboy butter:
1 stick (8 tablespoons) unsalted butter
4 cloves garlic, minced
1 tablespoon spicy brown mustard
Juice and zest from 1/2 lemon
1 tablespoon fresh parsley, chopped
1 teaspoon fresh chives, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Salt and black pepper to taste

Directions

I cut the chicken breasts into 1-inch cubes and place them in a large bowl. I toss them with olive oil, salt, and pepper, coating evenly.
I soak the wooden skewers in water for 30 minutes to prevent burning, then thread 4–5 chicken pieces onto each skewer.
I choose my cooking method:

Air fryer: Preheat to 400°F (200°C) and cook skewers for 11–12 minutes, flipping halfway.
Oven: Preheat to 400°F (200°C), line a baking sheet with parchment, and bake for 20–25 minutes, flipping halfway.
Grill: Preheat to medium-high and grill 8–10 minutes per side until the chicken reaches 165°F.
While the chicken cooks, I make the cowboy butter: I melt butter over low heat, then stir in garlic, mustard, lemon juice and zest, parsley, chives, thyme, paprika, cayenne, red pepper flakes, salt, and pepper.
I serve the skewers hot, drizzled with melted cowboy butter and garnished with fresh parsley, with extra cowboy butter on the side for dipping.

Servings and timing

This recipe makes about 8 skewers (4 servings).
Preparation time: 15 minutes
Cooking time: 12–25 minutes (depending on method)
Total time: 30–40 minutes

Variations

Sometimes I swap chicken for shrimp or beef cubes for a different twist. For extra flavor, I marinate the chicken in a little olive oil, lemon juice, and garlic for an hour before cooking. If I want a smoky touch, I add a pinch of smoked paprika to the cowboy butter.

Storage/Reheating

I store leftover chicken skewers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 350°F for 8–10 minutes or in the air fryer for 3–4 minutes. The cowboy butter can be stored in the fridge for up to a week or frozen for up to 3 months.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs stay extra juicy and flavorful, and they work perfectly in this recipe.

Do I have to soak the skewers?

If I’m using wooden skewers, I soak them to prevent burning. Metal skewers don’t require soaking.

Can I make cowboy butter ahead of time?

Yes, I prepare it in advance, refrigerate it, and either melt it before serving or slice it into rounds for topping hot food.

How spicy is cowboy butter?

It has a mild to moderate heat. I adjust the cayenne and red pepper flakes to suit my taste.

Can I make these without a grill or air fryer?

Absolutely—baking in the oven works just as well, and the skewers still come out juicy and flavorful.

Conclusion

I love making these cowboy chicken skewers because they strike the perfect balance between simple and special. The chicken is juicy, the cowboy butter is rich and zesty, and together they create a dish that always gets rave reviews. Whether I’m serving them at a casual dinner or a backyard gathering, they never disappoint.