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Cowboy Butter Chicken Skewers

You know those recipes that just feel like a warm, tasty hug after a long day? That’s exactly what these Cowboy Butter Chicken Skewers are to me. I remember the first time I whipped these up on a weekend cookout — the smell of sizzling chicken smothered in that garlicky, buttery sauce filled the whole backyard, making everyone’s mouths water before the first bite was even served. The juicy, tender chicken chunks, caramelized edges, and rich buttery glaze come together like the perfect campfire feast. Plus, they’re so easy to make that you don’t have to spend hours standing over the grill. If you love bold flavors with a cozy, slightly smoky vibe, stick around — I can’t wait to share how to make this tender, buttery magic happen right in your kitchen!

Quick Facts

Yield: Serves 4
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Ingredients

For the Main Dish:

1½ lbs boneless, skinless chicken breasts or thighs, cut into 1½-inch chunks
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
Wooden or metal skewers (if wooden, soak in water for 30 minutes)

For the Cowboy Butter Sauce:

6 tbsp unsalted butter
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp chili powder
½ tsp cumin
½ tsp dried oregano
1 tbsp fresh lemon juice
½ tsp crushed red pepper flakes (optional, for a bit of heat)
Fresh chopped parsley, for garnish

How I Make It

Step 1:

Start by preheating your grill or grill pan to medium-high. While it’s warming up, toss your chicken chunks in olive oil, salt, and pepper. This simple seasoning helps the chicken get that beautiful golden crust without overpowering the sauce flavor we’re about to make.

Step 2:

Thread the chicken pieces onto your skewers, leaving a small space between chunks so the heat can circulate evenly. If you’re using wooden skewers, don’t forget to soak them ahead of time to avoid burning!

Step 3:

Place the skewers on the grill and cook for about 5-6 minutes per side, turning once, until the chicken is cooked through and has those gorgeous grill marks. The safe internal temperature should hit 165°F, so a quick meat thermometer check helps.

Step 4:

While the chicken grills, melt your butter in a small saucepan over medium heat. Add the minced garlic, smoked paprika, chili powder, cumin, oregano, and crushed red pepper flakes. Stir often and let it bubble gently—this aromatic butter sauce is where the magic happens.

Step 5:

Remove the sauce from heat and stir in the fresh lemon juice to brighten things up. The tang cuts through the richness of the butter and spices and truly balances the flavor.

Step 6:

Once the chicken skewers are off the grill, immediately brush or drizzle the warm cowboy butter sauce generously all over. Sprinkle with lots of fresh parsley and serve steaming hot. That buttery, spicy coating clings to the juicy meat like a dream — I promise you’ll be hooked!

Variations & Tips

Use boneless, skinless chicken thighs if you want extra juicy, tender meat.
Swap smoked paprika with regular paprika if you want a less smoky flavor.
For a milder version, skip the crushed red pepper flakes.
Try adding diced bell peppers or onions between chicken chunks on skewers for extra color and sweetness.
If you don’t have a grill, a grill pan or broiler works just as well; just watch the chicken closely to avoid burning.
Leftover skewers are great chopped into salads or wraps the next day.

How I Like to Serve It

These skewers shine at summer barbecues or casual family dinners paired with creamy coleslaw and grilled corn on the cob. They’re perfect for outdoor picnics or game day snacks when served alongside warm pita bread and a cooling cucumber-yogurt dip. For a cozy night in, I like to serve them over fluffy rice with a simple green salad drizzled in lemon vinaigrette.