Grilled Buffalo Chicken Skewers with Skinny Blue Cheese Dip
Light up your taste buds with these fabulous Buffalo Chicken Skewers! The homemade Buffalo Sauce and Marinade has the perfect balance of spicy, savory, sweet, and of course, HEAT!
Equipment
- Gas or electric grill
- 4-6 metal skewers
Ingredients
- 1 lb boneless, skinless chicken breasts cut on the diagonal into 1½" strips
- 1 recipe Buffalo Sauce and Marinade (see ingredients below)
- ½ cup Skinny Blue Cheese Dip (see notes for link to recipe)
For the Buffalo Sauce and Marinade
- ⅓ cup Frank's RedHot
- 1 Tbsp distilled white vinegar
- 1 Tbsp tomato sauce
- 2 tsp honey
- 2 cloves garlic, finely minced
- ½ tsp chili powder
- ¼ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 3 Tbsp melted butter
Instructions
- Begin by making the Buffalo sauce and marinade. Measure all the ingredients into a small glass bowl and stir well to combine. Set aside.
- After slicing the chicken breast, pop it into a gallon-sized zip-lock sack. Pour in about ½ of the Buffalo sauce, squeeze out the air, and zip it shut. Gently squish it all around to coat your chicken completely. Put it in the fridge to marinate for at least 1 hour.
- When it's time to get cooking, pre-heat your grill over high heat until the temperature inside reaches 450° or higher. Or, if using an electric grill, heat it up on HIGH and watch for your temperature indicator light to go off.
- While the grill is heating, pull your marinated chicken out of the fridge. Grab your metal skewers and a clean cookie sheet. (I also like to put on a pair of clean dish gloves to keep that hot sauce off my hands and out from under my fingernails!) Thread 2-3 pieces of chicken onto each skewer and transfer to the waiting cookie sheet. Discard any marinade that's come into contact with the raw chicken.
- Once every piece is skewered, transfer your skewers to the hot grill and turn down your grill temperature to maintain about 375°-400° (or turn down your electric grill to medium-high). As the chicken is cooking, brush those skewers with some of the leftover Buffalo sauce to add even more flavor, if desired. (If you're wanting to serve sauce on the table, just be sure to set some aside that won't come into contact with the uncooked chicken!) Grill for approximately 4 minutes on each side, for a total of 8 minutes. The chicken is done when its juices run clear and an internal temperature reads 165°.
- Though you can definitely serve these on the skewers, I usually slide the chicken off onto a platter for easy eating and dipping. Serve alongside any reserved Buffalo sauce, the Skinny Blue Cheese Dip, and enjoy!!
Notes
Nutrition information per serving (4 oz grilled chicken with 1 Tbsp Buffalo sauce): 175 calories, 7 g fat, 3 g saturated fat, 0 g carbohydrate, 28 g protein
If serving with Skinny Blue Cheese Dip, 2 Tbsp dip would add 45 calories, 4 g fat, 1 g saturated fat, 1 g carbohydrate, 0 g fiber, and 2 g protein.