Buffalo Chicken Skewers
If you are a fan of Fiery Buffalo Wings, then you will be all over these Buffalo Chicken Skewers. You get all the same amazing fiery flavor, but so much more juicy, tender chicken meat per bite!
Please, let me start with a serious warning: these skewers, they are quite fiery. Not as in extremely, almost unbearably fiery, but still… they are VERY hot and spicy, so they are obviously not for you if you are not a fan of heat!
That said, if you happen to be a appreciate a little bit of heat from time to time and can’t get enough of your Buffalo Wings, then I can already predict that, once you’ve had a taste of these babies, you will totally adopt them and forget all about your beloved wings…
Cuz indeed, with these skewers, you get all the same great fiery taste you love so much, only you get to enjoy so much more of that juicy, tender chicken meat! And as an added bonus, the chicken skewers are so much easier and quicker to make, not to mention SO MUCH cleaner to eat!
Go ahead, try them today. I am absolutely positive that you will never look back!
Your first course of action should be to place 8 wooden skewers to soak in cold water and leave them in there for at least 30 minutes.
While that’s happening, bring a cup of Frank’s Red Hot, a 1/4 cup of ghee (you could also use butter if you wanted to) and 2 cloves of minced garlic to a boil. Then, reduce the heat and let that simmer for a minute or two. Whisk in a few tablespoons of sriracha, some cayenne pepper and chipotle powder; remove from heat and let cool for 15 to 20 minutes.
Once your Buffalo sauce is done cooling, preheat your outdoor grill to medium-high.
Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce.
Stir to coat really well, making sure that all the pieces of chicken get their share of that heavenly sauce!
Now thread the pieces of chicken onto the soaked bamboo sticks;
I hate to break it to you, but there is no way to do this cleanly… your hands WILL get dirty and messy, covered in that fiery sauce… I spared you the rather unpleasant sight and cleaned my hands before I took the picture, but even at that, I still managed to get my fingers dirty just by lifting that skewer from the plate!
So yeah, be warned: this IS a messy job, but totally worth it, I swear!
Place the chicken skewers on the hot grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10 to 12 minutes total.
Sorry I didn’t manage to get a decent picture of those skewers on the grill… it was so hot, bright and sunny that day, I could barely see what I was doing with my own eyes. The camera just couldn’t deal!
Also too, here’s another thing that I hate to tell you, but no matter what you do, your wooden skewers they will most likely end up burning, and maybe even catch fire! After all, you ARE dealing with wood and an open flame! But it doesn’t really matter in the end, does it? What’s really important is that they carry their task of keeping your meat together!
So, once your chicken is cooked to your liking, remove the cooked skewers to a plate, brush them generously with more of that yummy Buffalo sauce and then hit them with a handful of chopped green onions, if you are so inclined. Serve with the classic celery and carrot sticks.
Oh! and if you happen to have more of that tasty sauce left still — and if you also happen to be of the brave kind — use it as a dipping sauce…
Hmmmm, now that’s what I call finger lickin’ good!
Buffalo Chicken Skewers
- 8 boneless skinless chicken thighs, cut into 6 pieces*
- Place 8 wooden skewers to soak in cold water for at least 30 minutes.
- Bring the Frank’s Red Hot, ghee and garlic to a boil, then reduce the heat and simmer for 1 or 2 minutes; whisk in sriracha, cayenne pepper and chipotle powder, then remove from heat and let cool for 15-20 minutes.
- Preheat your outdoor grill to medium-high.
- Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce. Mix to coat really well then thread the pieces of chicken onto 8 bamboo sticks;
- Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10-12 minutes total.
- Remove the cooked skewers to a plate, brush them generously with more of that Buffalo sauce and garnish with chopped green onions if desired; serve without delay.