The Juiciest Grilled Chicken Kabobs

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  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Unsalted Butter

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon freshly-cracked black pepper
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  0.5 tsp Garlic powder
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  0.5 tsp Paprika, Smoked
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  optional: fresh lemon wedges

Instructions

1. 1Cut the chicken breast into 1-inch cubes and pat dry with paper towels. If using wooden skewers, soak them in water for 15 minutes.
2. 2In a small bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika. Toss the chicken cubes with the seasoning mixture until fully coated.
3. 3Thread the seasoned chicken cubes evenly onto the skewers, leaving slight gaps between pieces for even cooking.
4. 4Heat a large skillet or grill pan over medium-high heat for 2–3 minutes until a drop of water sizzles on contact. Place the kabobs in a single layer and cook for 10–14 minutes, turning every 3–4 minutes, until golden brown on all sides and the internal temperature reaches 165°F with no pink remaining inside.
5. 5Transfer the cooked kabobs to a clean plate and loosely tent with aluminum foil. Let rest for 5 minutes to retain juices.
6. 6While the chicken rests, melt the unsalted butter in a small saucepan over low heat for 1–2 minutes until just warmed through and fragrant.
7. 7Drizzle the warm butter over the rested kabobs. Divide evenly into 4 airtight containers while still warm.
8. 8Store refrigerated for up to 3 days or freeze for up to 3 months. Serve with fresh lemon wedges if desired.