Easy Grilled Butter Chicken Kebabs

This recipe for grilled butter chicken kebobs consists of succulent chicken pieces marinated in a velvety blend of aromatic spices, yogurt, and butter, infusing every bite with a harmonious balance of creamy richness and smoky char. Skewer up these marinated delights, grill to perfection, and savor the mouthwatering taste of a beloved classic in every tender, flavorful bite.

Course Grilling

Cuisine Indian

Keyword Easy Grilled Butter Chicken Kebabs, grilled butter chicken

Prep Time 15

Cook Time 15

Additional Time 2

Total Time 2 30

Servings

Calories 328kcal

Author Bon Appeteach

Ingredients

2 lbs. Skinless/Boneless Chicken Thighs sub with chicken breast

Butter Chicken Marinade:

1 cup Labneh or Greek Yogurt
1 Lemon juiced
1 tsp Lemon Zest
1 tbsp. Tomato Paste
1/2 tsp Fresh Ginger minced
2 Garlic Cloves minced
1 tsp. Garam Masala
1 tsp. Tumeric
1 tsp. Cumin
1/2 tsp. Paprika
1 tsp Salt
1 tsp. Black Pepper

Butter Chicken Sauce:

3 tbsp. Butter
1/2 small Yellow Onion grated or pureed
2 Garlic Cloves minced
1/2 tsp. Fresh Ginger minced
1 tbsp Tomato Paste
1/4 cup Tomato Puree
1/2 cup Full Fat Coconut Milk or heavy cream
3 tbsp. Labneh
1 tsp Garam Masala
1 tsp Cumin
1 tsp Salt

Instructions

Marinating:

In a mixing bowl, stir the marinade ingredients all together and set it aside.
Cut the chicken thighs into 2 inch pieces and pat them dry with a paper towel.
Combine the chicken pieces and the marinade together in a bowl and coat them completely. You can skewer them and cook now, but this recipe is best when the marinade is left to marinade on the chicken for at least 2 hours. Try and prepare earlier in the morning for dinner that night if possible for best results.

Butter Sauce:

Melt the butter in a saucepan over medium heat and whisk in the grated onion, minced garlic, and minced ginger. Let this mixture cook down for 3-4 minutes.
Mix in the spices and let them cook for 1-2 minutes to develop the aromatics, then add in the tomato sauce and tomato paste and combine fully.
Pour in the full fat coconut milk and labneh and whisk until combined and let the sauce simmer on low heat, stirring occasionally until thickened. Remove from the heat and set aside.

Grilling:

Preheat any style grill to 400 F. and set it for two zone cooking (indirect heat). See the article above for more in-depth instructions if needed.
Place the chicken on your skewers (if using wooden skewers pre-soak them prior to adding the chicken to prevent them from burning). Place the skewers on a cooling rack that's elevated over a baking sheet.
Place the rack of butter chicken kebabs onto the grill over indirect heat until they hit 145-150 F., about 12-15 minutes.
Move the butter chicken kebabs to direct heat over the flame and brush them with the prepared butter chicken sauce (lightly) and cook them until they turn darker in color and get a nice char on all sides. Turn them frequently for even cooking.
Remove from the grill when the internal temperature hits a minum of 165 F (reccomended for chicken breast) or 180 F. (reccomended for chicken thighs). Garnish with cilantro and serve with the butter chicken sauce and enjoy.

Notes

Don't have a grill? Place them in a 400 F. oven for 15 minutes then brush the sauce on and broil, flipping every 1-2 minutes until they hit 165 F. internally, and serve.

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