
Savory chicken cubes brushed with a garlic Dijon butter and grilled to juicy perfection; a quick, crowd-pleasing skewer perfect for weeknights and backyard cookouts.

This recipe for Grilled Cowboy Butter Chicken Skewers has been a go-to for backyard gatherings and busy weeknights. I first created this combination one late summer when I wanted something more comforting than plain grilled chicken but faster than a full roast. The result was a dish with crisp edges, tender interior, and a glossy, savory butter glaze that everyone at the table loved. The butter brings richness, garlic and mustard add bright depth, and smoked paprika gives a whisper of campfire flavor that makes these skewers feel special.
I remember testing the recipe on a humid evening, turning skewers and brushing the reserved butter until the surface caramelized slightly. The aroma made the neighbors curious and the family lined up for seconds. These skewers are forgiving to make, adaptable to what you have on hand, and great for serving with simple sides. They hold up well for slightly larger gatherings, and the technique of reserving sauce early is a small step that yields a big payoff in flavor and texture.
In my experience, reserving a quarter of the butter sauce and brushing during the last few minutes is the small trick that makes these skewers shine. Friends compliment the balance of garlic, lemon, and smoked paprika every time, and the dish often becomes the highlight of impromptu gatherings. The family considers this one of my signature dishes for summer cookouts because it looks and tastes like more effort than it actually requires.
My favorite part of these skewers is the balance between the buttery glaze and bright lemon notes. Family members often ask for extra lemon and a pinch more smoked paprika at the table. Over the years I have learned that quick resting before serving dramatically improves juiciness and that a higher initial grill temperature creates a flavorful crust while the interior stays tender.
Store leftover skewers in an airtight container in the refrigerator for up to three days. To freeze, cool completely, wrap each skewer tightly in plastic wrap then place in a freezer bag for up to three months. Reheat gently under a low oven at 300 degrees Fahrenheit until warmed through or finish on a medium grill for a few minutes to revive surface texture. Look for moist interior and avoid reheating at very high temperatures which will dry the chicken.
Substitute boneless skinless thighs for breasts if you prefer more forgiving meat that resists drying; adjust cook time by a minute or two. Replace unsalted butter with a light olive oil and a tablespoon of ghee if you want less dairy, though the flavor profile will shift. For a smoky spice without smoked paprika use regular paprika and a dash of liquid smoke. If you need gluten free assurance, verify mustard brand labels as some contain additives. Swap lemon juice for a mild apple cider vinegar at a 1 to 1 ratio for a slightly different acidity profile.
Serve these skewers with grilled zucchini and bell peppers for a complete grilled plate or over a bed of steamed rice to soak up the buttery juices. A crisp cabbage salad or a simple cucumber and tomato salad provides cool contrast. Garnish with chopped parsley, lemon wedges, and an optional drizzle of extra reserved butter. For casual gatherings, present skewers on a wooden board with small bowls of extra sauce and pickled vegetables.
The name combines the idea of robust, rustic flavors often associated with cowboy or frontier cooking and the classic American technique of barbecuing. Butter and mustard are common companions in European cuisines but when combined with smoked paprika and high heat grilling they take on a distinctly American backyard quality. This approach mirrors many regional grilling traditions that emphasize bold finishing sauces brushed on during cooking to create layered flavors and attractive glazing.
In spring and summer pair the skewers with fresh corn and early tomatoes for a bright plate. In fall swap parsley for chopped sage and add a touch of maple to the butter for seasonal warmth. For winter gatherings, serve with roasted root vegetables and a tangy mustard slaw that cuts through the richness. Small adjustments to herbs and acid will keep the dish feeling seasonal without changing technique.
To prepare ahead, cube and season chicken then refrigerate in a sealed container for up to two days. Assemble skewers the morning you plan to cook to keep pieces intact and prevent drying. Portion reserved butter into a small lidded container and keep chilled until ready to brush. For portable lunches, pack skewers cold with a small container of reheating instructions and a lemon wedge.
These skewers combine speed, flavor, and crowd-pleasing appeal. Give them a try for your next cookout and make small adjustments to match your household preferences. The more you experiment with herbs and finishing touches the more this dish will feel like your own signature on the grill.
Reserve a portion of the sauce before marinating so you can brush during grilling without contamination.
Use an instant read thermometer to ensure the thickest piece reaches 165 degrees Fahrenheit.
Soak wooden skewers for at least 30 minutes and pat them dry before threading to minimize steam pockets.
Let the skewers rest for 3 to 5 minutes after grilling to redistribute juices and improve texture.
This nourishing grilled cowboy butter chicken skewers recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Wooden skewers must be soaked for at least 30 minutes to prevent burning. Metal skewers can be used without soaking.
Cook until the thickest piece reaches 165 degrees Fahrenheit with an instant read thermometer for safety and juiciness.
This Grilled Cowboy Butter Chicken Skewers recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Whisk together 1/2 cup melted butter, 2 minced garlic cloves, 1 tablespoon Dijon, 1 tablespoon lemon juice, 1 tablespoon chopped parsley, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne if using. Reserve one quarter for brushing during grilling.
Place cubed chicken in a bowl, drizzle with 1 tablespoon olive oil, season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, then add the remaining butter mixture and toss to coat. Marinate 15 minutes to 2 hours.
Thread chicken onto soaked skewers with small spaces between pieces so heat circulates evenly and all pieces cook at the same rate.
Preheat grill to medium high and grill skewers for 10 to 12 minutes, turning periodically. In the last 2 minutes brush with reserved butter and cook until internal temperature reaches 165 degrees Fahrenheit.
Remove from grill and rest 3 to 5 minutes before serving. Garnish with chopped parsley and a lemon wedge if desired.
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This recipe looks amazing! Can't wait to try it.
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