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Cowboy Chicken Skewers

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These cowboy chicken skewers are juicy, flavorful, and served with bold, garlicky cowboy butter loaded with herbs, citrus, and a touch of spice. Perfect for the grill, oven, or air fryer, they’re an easy yet impressive dish for dinners, cookouts, or parties.

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

Instructions

  1. Cut chicken into 1-inch cubes and toss with olive oil, salt, and pepper.
  2. Soak wooden skewers for 30 minutes. Thread 4–5 chicken pieces onto each skewer.
  3. Cook using your preferred method:
    • Air fryer: Preheat to 400°F (200°C), cook 11–12 minutes, flipping halfway.
    • Oven: Preheat to 400°F (200°C), bake 20–25 minutes, flipping halfway.
    • Grill: Preheat to medium-high, cook 8–10 minutes per side until chicken reaches 165°F.
  4. Make cowboy butter: Melt butter over low heat, stir in garlic, mustard, lemon juice and zest, parsley, chives, thyme, paprika, cayenne, red pepper flakes, salt, and pepper.
  5. Serve skewers hot, drizzled with cowboy butter and garnished with parsley. Serve extra cowboy butter on the side for dipping.

Notes

  • Swap chicken for shrimp or beef for variety.
  • Marinate chicken in olive oil, lemon juice, and garlic for extra flavor.
  • Add smoked paprika to cowboy butter for a smoky twist.
  • Cowboy butter keeps in the fridge for up to 1 week or freezer for up to 3 months.

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