Cowboy Butter Chicken Skewers

Steps

1. 1

   For cowboy butter, stir together softened butter, minced garlic, parsley, chives, Dijon mustard, lemon zest, smoked paprika, lemon juice, thyme, chili powder, and crushed red pepper in a medium bowl until well combined.

2. 2

   Wrap the butter mixture in plastic wrap and chill in the refrigerator for 2 hours, or until ready to use.

   Start 2-hour timer
3. 3

   Cut the chicken into bite-size pieces.

4. 4

   In a medium bowl, toss the chicken pieces with olive oil, salt, and pepper to coat evenly.

5. 5

   Thread the chicken onto eight 6-inch skewers, leaving about 1/4-inch of space between the pieces to ensure even cooking.

6. 6

   To grill: Place skewers on the oiled rack of an outdoor grill directly over medium heat. Cover and grill until chicken is no longer pink and reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)), about 8 to 10 minutes, turning once halfway through.

   Start 10-minute timer
7. 7

   To air fry: Preheat an air fryer to 400°F (200 °C) (200°C (400 °F)). Place skewers in the air fryer basket and cook until no longer pink (165°F (74 °C) / 74°C (165 °F)), about 11 to 12 minutes, turning once halfway through.

   Start 12-minute timer
8. 8

   Melt half of the prepared cowboy butter.

9. 9

   Drizzle the melted butter over the cooked chicken skewers to coat thoroughly.

10. 10

    Serve the skewers immediately with the remaining cowboy butter on the side.