Grilled Buffalo Chicken Skewers

Cuisine: American
Servings: 6 servings

While I was in Texas, I found these metals skewers with double prongs, almost like giant forks. I thought that these skewers would make it easier for making kabobs. They worked like a charm! You could also do this using 2 bamboo skewers, side by side. Doing this makes it much easier for turning the kabobs while they are cooking on the grill. I am also loving the idea of using ketchup as a base for tomato marinades. It adds just that right amount of sweet and tangy flavoring!

Ingredients

  • 1 cup ketchup
  • 1/4 cup buffalo hot sauce
  • 3 tablespoons Dijon mustard
  • 3 tablespoons soy sauce
  • 3 tablespoons agave nectar or honey
  • tablespoons apple cider vinegar
  • teaspoons granulated garlic
  • teaspoons onion powder
  • teaspoons pepper
  • 1 teaspoon smoked paprika
  • salt to taste (I did not add any)
  • pounds boneless chicken breast sliced thin against the grain
  • 6 metal skewers, with double prongs or 12 bamboo skewers (about 10-inch size)

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Directions

  1. Combine all of the ingredients to make the marinade. Stir well, taste for salt and reserve 1/3 cup of the marinade in the refrigerator.
  2. Add the chicken and remaining marinade to a large storage bag. Seal and marinate in refrigerator overnight.
  3. Remove chicken and reserved marinade from the refrigerator about 30 to 40 minutes before cooking. Skewer about 4 to 5 pieces of chicken per skewer.
  4. Preheat grill to medium heat for 15 minutes. Cook the skewers on grill for 4 to 5 minutes per side, baste on both sides with reserved marinade. Move chicken to the cooler part of the grill, indirect heat, and continue cooking with lid closed for another 5 minutes or until temperature of chicken is at 165ºF. Let chicken rest for a few minutes before serving. Serve over a salad or with some toasted pita bread.
  5. Served with a fresh spinach, tomato and red onion salad and toasted pita bread.
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