Garlicky Cowboy Butter Chicken Kebabs
Alright, friends, if you love food that’s bold enough to make your taste buds do a little happy dance, you’re in for a treat! These Garlicky Cowboy Butter Chicken Kebabs are my go-to when I want something juicy, flavorful, and downright addictive. Imagine tender chicken chunks soaking up a rich, buttery garlic marinade, sizzling over high heat with those irresistible charred edges. I can hardly wait to share how simple it is to bring those smoky, buttery vibes right into your backyard or kitchen. Trust me, once you try this, you’ll want to fire up the grill again and again—sometimes even just for a solo snack. Let’s dive into this crowd-pleaser that’s packed with personality and a whole lot of buttery goodness!
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Ingredients
For the Main Dish:
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1 ½-inch chunks
- 6 tbsp unsalted butter, melted
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp cayenne pepper (adjust to taste)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- Wooden or metal skewers (if using wooden, soak in water 30 minutes)
How I Make It
Step 1:
Start by whisking together the melted butter, garlic, smoked paprika, cumin, chili powder, cayenne, salt, and pepper in a large bowl. This rich, flavorful marinade is the heart of the dish, so make sure everything is well combined.
Step 2:
Add the chicken chunks to the bowl and toss them gently until every piece is coated with that luscious, garlicky butter mixture. Cover and let it marinate in the fridge for at least 30 minutes—an hour is even better for soaking up all those bold flavors.
Step 3:
Preheat your grill or grill pan to medium-high heat (around 400°F). Thread the chicken pieces onto your skewers, packing them snugly but not too tight, so they cook evenly and stay juicy.
Step 4:
Grill the kebabs for about 5-6 minutes per side, flipping once, until the chicken is nicely charred on the outside and cooked through (internal temp should reach 165°F). Baste with any leftover marinade during grilling for extra buttery goodness—just be careful to avoid flare-ups!
Step 5:
Once off the grill, let the kebabs rest for 5 minutes so the juices settle. Sprinkle with fresh parsley for a lovely pop of color and herbaceous brightness.
Step 6:
Serve immediately and prepare for a burst of smoky, garlicky, buttery happiness with every bite.
Variations & Tips
- Swap out chicken thighs for breast pieces if you prefer leaner meat—just watch the cooking time to avoid drying out.
- Add slices of bell pepper and red onion on the skewers for a bit of crunch and sweetness.
- Use clarified butter or ghee for a richer flavor and higher smoke point on the grill.
- Keep extra marinade for basting but don’t pour it on raw chicken again to avoid contamination—reserve a small portion before marinating.
- For an indoor option, cook the kebabs under a broiler, turning every few minutes until nicely browned.
- Feel free to spice it up by adding a dash of chipotle powder or cayenne for extra heat.
How I Like to Serve It
I love pairing these kebabs with a simple grilled corn salad or a cool cucumber-yogurt sauce to balance the richness. They also shine over fluffy rice or wrapped in warm pita bread with fresh veggies and a drizzle of tangy ranch or BBQ sauce. Perfect for weekend BBQs, casual dinners, or impressing friends without breaking a sweat!
Notes
- Leftover kebabs keep well in the fridge for up to 3 days—reheat gently in a skillet or oven to keep them juicy.
- Butter can be swapped for olive oil, but you’ll lose some of that signature buttery charm.
Closing: Seriously, once you make these Garlicky Cowboy Butter Chicken Kebabs, they’ll quickly become your favorite way to add a smoky, buttery punch to any meal.