Ingredients
Scale
- 8 wooden skewers, soaked in water for 30 minutes
- 2 boneless skinless chicken breasts (about 1 pound), cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup cowboy butter, melted
- Fresh parsley, chopped for garnish
Cowboy Butter:
- 1 stick unsalted butter (8 tablespoons, softened)
- 4 cloves garlic, minced
- 1 tablespoon spicy brown mustard
- Juice and zest from ½ a lemon
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh thyme
- 1 teaspoon paprika (smoked or hot)
- ½ teaspoon cayenne
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
- Combine chicken cubes with olive oil, kosher salt, and black pepper. Toss well to coat.
- Thread 4-5 chicken cubes onto each skewer.
- Air fry at 400°F for 11-12 mins, flipping halfway, until internal temp reaches 165°F. Or bake at 400°F for 20-25 mins, flipping halfway, or grill over medium-high heat for 8-10 mins per side.
- Drizzle or brush with cowboy butter and garnish with chopped parsley.
- For cowboy butter: Melt butter slowly, stir in remaining ingredients, and serve as a dipping sauce or compound butter.
Notes
- Ensure skewers are soaked to prevent burning on the grill.
- Leftover cowboy butter can be stored in the fridge for later use.
- Perfect for summer BBQs, parties, and protein-packed meals.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Grilling / Air Fry / Oven
- Cuisine: American