Cowboy Butter Chicken✨🤠 #mealsideas #dinnerhacks #EasyRecipes #foodinspo Cowboy Butter Sauce * 1 tbsp fresh garlic, minced * 1 tbsp parsley, chopped * 1 tbsp chives, chopped * 1 tbsp fresh thyme * Juice of ½ lemon * 1 tsp Dijon mustard * 1 tsp paprika * 1 tsp Worcestershire sauce * 1 tsp chili flakes * Salt and pepper, to taste * 6 tbsp light mayonnaise Chicken * 4 boneless, skinless chicken thighs Cucumber Salad * 1 whole cucumber, sliced * ¼–½ head cabbage, shredded * 1 jalapeño, thinly sliced * 1 tbsp fresh dill * 1 tbsp parsley * 1 tbsp red wine vinegar * 1 tbsp soy sauce * 1 tbsp light mayonnaise or Greek yogurt * Pink Himalayan salt, to taste * Chili flakes, to taste For Serving * 2–3 cups cooked jasmine rice Instructions 1. In a bowl, combine the garlic, parsley, chives, thyme, lemon juice, Dijon mustard, paprika, Worcestershire sauce, chili flakes, salt, pepper, and mayonnaise or Greek yogurt. Mix until smooth and creamy. 2. Add the chicken thighs and coat well in the cowboy butter sauce. Marinate for at least 1 hour or overnight for maximum flavor. 3. Air fry at 385°F for 16 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F. 4. While the chicken cooks, prepare the cucumber salad. Add the cucumber, cabbage, jalapeño, dill, parsley, red wine vinegar, soy sauce, mayonnaise, salt, and chili flakes to a large bowl or container. Toss well to combine. 5. Divide the cooked rice between bowls. Top with sliced cowboy butter chicken and a generous scoop of cucumber salad. 6. Drizzle with any remaining cowboy butter sauce and enjoy! Fresh, creamy, spicy, and packed with protein—these Cowboy Butter Chicken Rice Bowls are an easy weeknight meal you’ll want on repeat. 🤠🍚🍗🥒#CapCut - @hazaleajone