Grilled Cowboy Butter Chicken Skewers

Name: Grilled Cowboy Butter Chicken Skewers
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes; 1/2 cup (113 g) unsalted butter, melted; 3 cloves garlic, minced; 2 tbsp (30 mL) Dijon mustard; 1 tbsp (15 mL) fresh lemon juice; 1 tsp (5 mL) smoked paprika; 1/2 tsp (2.5 mL) cayenne pepper; 1 tsp (5 mL) salt; 1/2 tsp (2.5 mL) black pepper; 2 tbsp (about 8 g) chopped fresh parsley; 1 tsp (5 mL) crushed red pepper flakes; 1 tbsp (15 mL) Worcestershire sauce; 1 tsp (5 mL) honey; Wooden skewers, soaked in water for 30 minutes

Soak wooden/bamboo skewers in water for at least 30 minutes to prevent burning (as stated). Cut chicken into even 1-inch cubes so they cook evenly and stay juicy. Baste with cowboy butter during grilling and again before serving for extra flavor and gloss. Cook to an internal temperature of 165°F (74°C); avoid overcooking to keep the chicken moist. For strict gluten-free needs, verify your Worcestershire sauce and Dijon mustard are certified gluten-free. Chicken thighs can be substituted for breasts for extra juiciness (same weight). Adjust heat by increasing or reducing cayenne and red pepper flakes to taste. Make ahead: chicken can be marinated in the cowboy butter sauce in advance for deeper flavor. Storage: refrigerate leftovers up to 3 days; freeze (off skewers) up to 3 months. Reheat gently on a medium-low grill or in a 350°F (175°C) oven ~10 minutes; microwave in short bursts covered with a damp paper towel. Food safety: if serving extra sauce for dipping, set some aside before brushing raw chicken to avoid cross-contamination.

Time: Prep: 10 mins, Cook: 12 mins, Total: 22 mins

Servings: 4

Ingredients

1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
1/2 cup (113 g) unsalted butter, melted
3 cloves garlic, minced
2 tbsp (30 mL) Dijon mustard
1 tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) smoked paprika
1/2 tsp (2.5 mL) cayenne pepper
1 tsp (5 mL) salt
1/2 tsp (2.5 mL) black pepper
2 tbsp (about 8 g) chopped fresh parsley
1 tsp (5 mL) crushed red pepper flakes
1 tbsp (15 mL) Worcestershire sauce
1 tsp (5 mL) honey
Wooden skewers, soaked in water for 30 minutes

Instructions

Preheat the grill to medium-high heat.
In a mixing bowl, whisk together melted butter, minced garlic, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, salt, black pepper, parsley, red pepper flakes, Worcestershire sauce, and honey.
Thread the cubed chicken onto the soaked wooden skewers.
Brush the chicken generously with the cowboy butter sauce.
Place the skewers on the grill and cook for 10–12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Brush the skewers with more cowboy butter before serving.
Serve hot with extra sauce for dipping.

Original recipe source