Chicken Thighs – Boneless

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    Buffalo Chicken Skewers

    ha scritto per te

    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

    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!
    Servings: 8 skewers

    US Customary – Metric

    8 boneless skinless chicken thighs, cut into 6 pieces*

    For the Buffalo sauce

    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.

    *Make sure you read your labels if on a Whole30. Choose a brand that’s free of sugar and other unapproved ingredients! 

    Calories: 170kcal, Protein: 19g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 109mg, Sodium: 1095mg, Potassium: 254mg, Vitamin A: 120IU, Vitamin C: 2.8mg, Calcium: 10mg, Iron: 0.8mg

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
    You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! LEGGI TUTTO

    consigliato per te

    • in Recipes of the Day

      Honey Dijon Chicken Skewers

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      These Honey Dijon Chicken Skewers are crazy tender and juicy, super tasty with a little bit of a kick… and they’re very easy to make, too! Why not throw them on the grill today?

      I don’t think you can ever get too many chicken recipes, can you? Especially not in the middle of summer, when grilling season is in full swing and you want to maximize every little bit of the all-way-too-short time you get to use your outdoor grill.
      If you share these same feelings, then I have a real winner for you today, one that you’re going to want to make over and over again… A definite crowd pleaser and a true all-purpose recipe, these Honey Dijon Chicken Skewers are great for a BBQ with friends or family, a relaxed lunch by the poolside, or a quick weeknight dinner. They’re even ideal to take on a picnic — they can even be eaten cold — or potluck event…
      You’re looking at juicy, tender pieces of chicken in a sticky and sweet, slightly tangy and deliciously spicy glazed marinade. Definitely not your typical honey-dijon flavor profile!
      A word or warning though: as it is written, the recipe is a little bit on the hot and spicy side, so feel free to adjust the amount of pepper flakes and cayenne pepper to suit your own personal tolerance to heat. Of course, you can also totally omit them if you don’t care for heat at all.

      First, we need to marinate that chicken! In a small mixing bowl or measuring cup, combine all the ingredients for the marinade and stir well with a whisk or fork until well incorporated. Place the pieces of chicken in a non-reactive container and pour the marinade right in.
      You could even use a resealable plastic bag if you wanted to! 

      Toss the pieces of chicken around to coat each one really well, cover and place in the refrigerator to marinate for a couple of hours, or better yet, overnight.
      As you can see, there’s plenty of marinade to marinate twice the amount of meat, so don’t hesitate to double that up if you’re feeding a crowd, or people with a larger appetite!

      If you wanted to, you could also thread the pieces of chicken onto the bamboo sticks right away — prior to marinating them — and then place the finished skewers in a shallow baking dish that’s long enough to accommodate them to marinate overnight.
      This will eliminate the need to soak the skewers. If you choose to thread your skewers after the chicken is done marinating, you’ll need to place those wooden skewers to soak in cold water for about 30 minutes prior to using them.  

      When you’re ready to get dinner going, preheat your outdoor grill to medium-high.
      If you haven’t done that already, skewer the pieces of chicken onto 4 bamboo sticks (don’t forget to soak them first!); transfer the marinade to a small saucepan and bring it to a boil over medium heat, then simmer until reduced and thickened, about 5 minutes.

      Place the chicken skewers on the hot grill, turning them every 2 to 3 minutes, brushing them lightly with the reduced marinade each time, until the meat is cooked through, about 10-12 minutes total.

      Once cooked to your liking, remove the cooked skewers to a plate…

      Brush them generously with more of that reduced marinade and garnish with chopped green onions if desired; serve without delay.
      If you still have some of that reduced marinade left, by all means don’t throw it out: use it as a dipping sauce! 

      Honey Dijon Chicken Skewers

      These Honey Dijon Chicken Skewers are crazy tender and juicy, super tasty with a little bit of a kick… and they’re very easy to make, too! Why not throw them on the grill today?
      Servings: 4

      US Customary – Metric

      6 boneless skinless chicken thighs, cut into 6 pieces*

      For the marinade

      Optional Garnish
      Chopped green onions

      In a small mixing bowl or measuring cup, combine the ingredients for the marinade and stir well with a whisk or fork until well incorporated.

      Place the pieces of chicken in a non-reactive container and add the marinade. Mix to coat really well, cover and place in the refrigerator to marinate for a couple of hours, or better yet, overnight.

      Place skewers to soak in cold water for about 30 minutes before you start building your kebabs.*

      Preheat your outdoor grill to medium-high.

      Skewer the pieces of chicken onto 4 bamboo sticks; transfer the marinade to a small saucepan and bring it to a boil over medium heat, then simmer until reduced and thickened, about 5 minutes.

      Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with the reduced marinade 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 reduced marinade and garnish with chopped green onions if desired; serve without delay.

      *As it stands, the recipe is fairly hot and spicy; adjust the amount of pepper flakes and cayenne pepper to suit your own personal tolerance to heat. Omit if you don’t care for heat at all.

      *There’s plenty of marinade to marinate twice the amount of meat, so don’t hesitate to double that up if feeding a crowd, or people with a larger appetite!

      *You could also thread the chicken onto the bamboo sticks prior to marinating them and place the finished skewers in a shallow baking dish that’s long enough to accommodate them to marinate overnight, thus eliminating the need to soak the skewers. 

      Calories: 246kcal, Carbohydrates: 11g, Protein: 29g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 142mg, Sodium: 825mg, Potassium: 377mg, Sugar: 10g, Vitamin A: 230IU, Vitamin C: 0.5mg, Calcium: 16mg, Iron: 1.4mg

      If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
      You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

      2.4Kshares LEGGI TUTTO