Our spicy, smoky, zingy, cowboy butter is chock-full of herbs, spices, Dijon, garlic, and lemon, and it is the perfect pairing for charred chicken kabobs.
Zubereitungszeit ca. 30 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 15 Minuten
Zutaten:
1 stick salted butter, softened
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon fresh chopped chives
1 teaspoon fresh chopped parsley
½ teaspoon fresh chopped thyme
½ teaspoon fresh chopped rosemary
2 garlic cloves, peeled and grated
½ teaspoon smoked paprika
½ teaspoon Worcestershire sauce
½ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes
2 pounds boneless skinless chicken breasts
Arbeitsschritte:
Preheat a grill or grill pan over medium-high heat.
Place the butter, lemon juice, mustard, chives, parsley, thyme, rosemary, garlic, paprika, Worcestershire, black pepper, salt, and crushed red pepper flakes in a medium bowl.
Using a fork, stir, fold, and mash the ingredients together until thoroughly combined.
Set the compound butter aside or cover and refrigerate until ready to use.
Cut the chicken into thin slices.
Thread the chicken slices onto skewers.
Place the skewers on the preheated grill and cook for 15 minutes, turning occasionally, until moderately charred and cooked through.
Remove the skewers from the grill and set them aside on a clean platter.
Generously brush the skewers with the compound butter, coating all sides.
Serve the skewers with any additional butter on the side for dipping.