Cowboy Butter Chicken takes grilled chicken thighs to the next level. The thighs are seasoned, rolled, and cooked low and slow over indirect heat, then brushed with a savory garlic-horseradish butter that adds richness, heat, and depth. This simple technique produces tender, juicy chicken with a bright, buttery finish that pairs well with roasted vegetables, salads, or crusty bread.
Cowboy butter is a versatile compound butter that works beautifully on all kinds of grilled meats. It combines melted butter, garlic, horseradish, mustard and herbs for a bold, savory sauce that melts into the meat. Use it on grilled steak, pork chops, or these rolled chicken thighs for an easy, restaurant-style finish at home.
Ingredients for Cowboy Butter Chicken
- Boneless chicken thighs
- Olive oil (extra virgin preferred)
- Out Grilling Sweet BBQ Rub or your favorite dry rub
- Butter (for the cowboy butter)
- Minced garlic
- Prepared horseradish
- Spicy brown mustard or Dijon mustard
- Dried thyme
- Kosher salt
- Freshly ground black pepper
- Chili flakes
How to Grill Cowboy Butter Chicken
- Prepare the grill for indirect cooking and stabilize the temperature around 325°F. For a light smoky flavor, use hardwoods such as hickory or oak.
- Pat the chicken thighs dry. Drizzle both sides with olive oil and season generously with your BBQ rub or dry rub of choice.
- Roll each seasoned thigh tightly and place the rolls seam-side down on a rimmed sheet pan or tray. Drizzling with a touch more oil and a light sprinkle of rub helps maintain flavor during cooking.
- Make the Cowboy Butter: In a small saucepan, melt the butter over low heat. Add the minced garlic and gently cook for 2–3 minutes until fragrant but not browned. Remove from heat, then stir in prepared horseradish, spicy brown mustard, dried thyme, kosher salt, freshly ground pepper, and chili flakes. Taste and adjust seasonings. Set the butter aside so the flavors can meld slightly.
- Place the sheet pan of rolled thighs on the grill over indirect heat with the lid closed. This method steams and smokes the thighs gently, producing tender meat without flare-ups.
- Cook for about 20 minutes, monitoring grill temperature and adjusting vents or burners to keep the heat steady.
- Brush the thighs with the prepared cowboy butter, then close the lid and continue cooking for another 5–10 minutes. Use an instant-read thermometer to ensure the chicken reaches 165°F in the thickest part.
- Remove the chicken from the grill and allow it to rest briefly. Serve hot, spooning any remaining cowboy butter over the thighs for extra richness.
Recipe Notes
- Storage: Refrigerate leftover chicken in an airtight container for 3–4 days. Store leftover cowboy butter in a separate sealed container in the refrigerator for up to 1 week.
- Reheat: Slice the chicken and reheat gently in a skillet with a little butter or olive oil over medium heat until warmed through, or reheat in a preheated oven at 300°F until heated.
- Make-ahead: Prepare the cowboy butter ahead of time and keep it chilled. Rewarm before brushing on the chicken so it spreads easily.
- Serving suggestions: Serve the chicken with grilled vegetables, a simple green salad, roasted potatoes, or warm bread to soak up the buttery sauce.
More Grilled Chicken Thigh Recipes to Try
- Grilled Monterey Chicken
- Grilled Asian Chicken
- Smoked Fried Chicken
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This Cowboy Butter Chicken recipe is straightforward, full of flavor, and ready in under an hour when you include prep and grill time. The combination of smoky grill, well-seasoned thighs, and bold garlic-horseradish butter creates an impressive main course for weeknights and gatherings alike.