Cowboy Butter Grilled Chicken
Cowboy butter grilled chicken: a mouthwatering dish ready in 25 minutes. Juicy chicken definitely pulls you out of a dinner rut.
Servings: 4 servings
Calories: 645kcal
Ingredients
- 2 lbs boneless chicken thighs
- ½ cup butter melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ lemon juiced
- 1 tablespoon worcestershire sauce
- 2 cloves garlic minced
- 1 tablespoon dijon mustard
- fresh parsley chopped for garnish
Instructions
- Preheat grill to 400°F.
- Place chicken thighs onto the grill and cook for 8-10 minutes per side, or until the chicken reaches an internal temperature of 165°F.
- In a small bowl combine melted butter, salt, pepepr, paprika, lemon juice, worcestershire sauce, garlic, and dijon mustard. Mix to combine.
- One the chicken is fully cooked brush with the butter mixture. Remove from heat and garnish with parsley before serving.
Notes
Use a meat thermometer. Chicken thighs can look done on the outside before they actually are. Pull them at exactly 165°F for juicy, safe chicken every time. No guessing needed.
Brush the butter on at the end. I know it's tempting to add it earlier, but butter burns fast on a hot grill. Waiting until the chicken is done keeps all that rich flavor intact without any charring.
Let the chicken rest for a few minutes before cutting. This keeps all the juices inside. Just a 3-5 minute rest makes a big difference.
Double the butter sauce. Seriously, make extra and serve it on the side for dipping. My husband puts it on everything - bread, potatoes, you name it. If you love that combination on the grill, my honey mustard chicken kebabs are another great option to keep in your back pocket.
Nutrition
Calories: 645kcal | Carbohydrates: 4g | Protein: 37g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 974mg | Potassium: 549mg | Fiber: 1g | Sugar: 1g | Vitamin A: 902IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 2mg
