Cowboy Butter Chicken
Cowboy Butter Chicken is loaded with amazing flavors. Grilled chicken thighs are grilled low and slow and drenched in a delicious garlic butter for the best chicken you’ve ever tasted.
Ingredients
- 8 chicken thighs boneless, skinless
- 4 tablespoons olive oil extra virgin
- 4 tablespoons Out Grilling Sweet BBQ Rub or favorite dry rub
- ½ cup butter
- 4 garlic cloves minced
- 1 tablespoon prepared horseradish
- 1 tablespoon spicy brown mustard or dijon mustard
- 1 teaspoon dry thyme
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ¼ teaspoon chili flakes
Instructions
- Prepare a grill fire to 325° using hickory or oak for smoke flavor.
- Drizzle olive oil over chicken thighs and season with bbq rub.
- Roll the chicken thighs up and place on a rimmed sheet pan.
- Drizzle with olive oil and season with additional rub.
- Make the Cowboy Butter: Melt butter in a saucepan and add minced garlic, cooking 2- 3 minutes. Remove from heat and add horseradish, mustard, thyme, salt, pepper and chili flakes. Stir to combine. Set aside.
- Grill the chicken thighs over indirect fire with the grill lid closed.
- Cook for 20 minutes.
- Brush with cowboy butter and continue cooking for 5 – 10 minutes or until chicken reaches 165° using a digital meat thermometer.
- Remove from grill.
- Serve with additional cowboy butter if desired.
Notes
- Storage: Store leftover chicken thighs in an airtight container in the refrigerator 3-4 days. Store leftover cowboy butter in a separate airtight container up to 1 week.
- Reheat: Slice chicken and cook in a skillet with butter over medium heat, stirring occasionally until heated through.