Cherry & Dennis Recipes
Cowboy Butter Chicken Skewers
牛仔牛油醬烤雞肉串
Recipe overview
Cowboy Butter is a garlic, herb, lemon, Dijon mustard and butter sauce, not a cowboy food or sweet barbecue sauce. Cut boneless chicken thigh evenly and reserve half of the clean sauce before any sauce touches raw chicken. Leave spaces on skewers, cook to 75°C, rest, then baste only with the clean reserve.
01
Ingredients
Main Ingredients
- 900 g; fully thawed, do not wash, 3 cm cubes Boneless skinless chicken thigh
- 100 g, 5 garlic cloves, 1 lemon; for Cowboy Butter, check dairy label Unsalted butter
- 20 g, chives 10 g; wash and chop Parsley
Chicken seasoning
- 3/4 teaspoon, black pepper 1/2 teaspoon, smoked paprika 1 teaspoon, garlic powder 1/2 teaspoon, oil 1 tablespoon Salt
Cowboy butter
- 1 tablespoon, Worcestershire sauce 2 teaspoons, smoked paprika 1 teaspoon, dried thyme 1/2 teaspoon, chilli flakes up to 1/2 teaspoon, black pepper 1/4 teaspoon; combine with butter, garlic, lemon, parsley and chives and check mustard, fish, wheat, soy and dairy labels Dijon mustard
Tray preparation
- 1 teaspoon thinly on rack Oil
Finishing seasoning
- up to 1 teaspoon lemon juice after tasting cooked chicken Pinch salt and
02
Tools
- Oven broiler/grill
- cast-iron grill pan or rack
- foil
- wire rack
- 12 bamboo skewers
- bowls
- knife
- raw-chicken board
- clean plate
- spoons
- chopsticks
- two silicone brushes
- separate raw and cooked tongs
- kitchen paper
- thermometer
- juicer
- zester
- saucepan
- mitts
- white long plate.
03
Steps
Step 1
Soak skewers
Soak 30 minutes, reject cracks/splinters and discard water.
Step 2
Cut chicken
Fully thaw, inspect on raw board and cut 3 cm cubes; never wash.
Step 3
Season chicken
Pat dry and mix initial seasoning without compressing.
Step 4
Make sauce
Melt butter off heat and mix garlic, lemon, mustard, Worcestershire, herbs and spices.
Step 5
Reserve clean sauce
Before raw contact, put half in clean covered bowl with separate brush.
Step 6
Marinate chilled
Mix remaining sauce with raw chicken and refrigerate 20 minutes; never reuse raw marinade.
Step 7
Skewer
Thread 5–6 pieces each with gaps and short exposed points.
Step 8
Preheat tray
Preheat to 220°C, oil rack lightly and arrange single layer.
Step 9
Cook first side
Cook 6–7 minutes until pale golden without frequent moving.
Step 10
Turn and baste
Turn with cooked-food tongs, brush only clean reserve and cook 5–7 minutes.
Step 11
Check safety
Probe largest cube centre away from skewer: 75°C minimum, no pink; broil 1–2 minutes only if needed.
Step 12
Rest and serve
Rest 3 minutes on clean plate, brush clean sauce; remove from skewer for children, chill leftovers promptly and reheat thoroughly.
Common mistakes
- Unsoaked skewers, unthawed/washed chicken, uneven cuts, allowing all sauce to touch raw chicken, shared brush/tongs, reused raw marinade, long room-temperature marinating, tight skewers, cold tray, frequent turning, judging by surface, probe on bamboo, thick basting, unattended broiling, returning cooked chicken to raw plate and no rest are errors.
Tips
Unsoaked skewers, unthawed/washed chicken, uneven cuts, allowing all sauce to touch raw chicken, shared brush/tongs, reused raw marinade, long room-temperature marinating, tight skewers, cold tray, frequent turning, judging by surface, probe on bamboo, thick basting, unattended broiling, returning cooked chicken to raw plate and no rest are errors.
