Chicken Thighs – Boneless

These Buffalo Chicken Skewers deliver all the fiery flavor you crave from buffalo wings but with incredibly juicy, tender chicken thigh meat that’s easier to eat and quicker to make. Get ready for an absolutely delicious grilling experience that will have you forgetting all about traditional wings.

If you’re a Buffalo Wing fanatic, prepare to meet your new obsession. These Buffalo Chicken Skewers take everything you love about classic buffalo wings and amplify it – delivering more succulent chicken meat per bite while being infinitely easier to prepare and eat. The homemade buffalo sauce creates a perfect balance of tangy heat that’ll have you licking your fingers and reaching for seconds (and thirds!). Fair warning though: these skewers pack some serious heat and will definitely get your hands messy, but trust me – it’s absolutely worth every spicy, saucy moment.

What Makes This Recipe So Good?

This buffalo chicken skewer recipe delivers all the bold flavors you love about buffalo wings, while offering some other stellar advantages. By using chicken thighs instead of wings, you get more tender, juicy meat that stays moist during grilling. The homemade buffalo sauce combines Frank’s RedHot with ghee, garlic, and additional spices, creating layers of heat and flavor that store-bought sauces simply can’t match.

The key technique here is marinating the chicken in most of the buffalo sauce before grilling, then continuously basting during cooking. This double-sauce method ensures the buffalo flavor penetrates the meat while building up a beautiful, caramelized exterior. Soaking the wooden skewers prevents them from burning too quickly, giving you enough time to achieve perfectly cooked chicken.

Key Ingredients

The Chicken:

Boneless, skinless chicken thighs – The star ingredient that provides more flavor and stays juicier than chicken breast

The Homemade Buffalo Sauce:

Frank’s RedHot sauce – The classic base that provides authentic buffalo flavor

Ghee or butter – Creates richness and helps the sauce adhere to the chicken

Fresh garlic – Adds aromatic depth to the sauce

Sriracha – Boosts the heat level and adds subtle sweetness

Cayenne pepper – Provides clean, sharp heat

Smoked chipotle powder – Adds smoky complexity and depth

For Serving:

Green onions – Fresh garnish that cuts through the richness

Celery and carrot sticks – Classic buffalo accompaniments that provide cooling crunch

Recipe Overview

Prep Time: 45 minutes (including soaking time)Cook Time: 12 minutesTotal Time: 57 minutesServings: 4-6 peopleDifficulty: EasyEquipment: Outdoor grill, wooden skewers, non-reactive bowl

This recipe involves making a homemade buffalo sauce, marinating chicken thigh pieces, threading them onto soaked skewers, and grilling while continuously basting with the remaining sauce. The result is incredibly flavorful, juicy chicken with a beautiful caramelized exterior.

How to Make Buffalo Chicken Skewers

Step 1: Prepare the Skewers

Start by placing 8 wooden skewers in cold water to soak for at least 30 minutes. This prevents them from burning too quickly on the grill.

Step 2: Make the Buffalo Sauce

In a medium saucepan, bring 1 cup Frank’s RedHot, ¼ cup ghee  (or butter), and 2 minced garlic cloves to a boil. Reduce heat and simmer for 1-2 minutes to meld the flavors. Whisk in 2 tablespoons sriracha, 1 teaspoon cayenne pepper, and 1 teaspoon smoked chipotle powder. Remove from heat and let cool for 15-20 minutes.

Step 3: Marinate the Chicken

Cut 8 boneless, skinless chicken thighs into 6 pieces each. Place in a non-reactive container and pour about ⅔ of the cooled buffalo sauce over the chicken.

Stir to coat really well, making sure that all the pieces of chicken get their share of that heavenly sauce!

Step 4: Thread the Skewers

Remove the soaked skewers from water and thread the marinated chicken pieces onto each skewer. Yes, this gets messy – embrace it! The sauce-covered chicken will make your hands sticky, there’s no avoiding it, but it’s worth it for the flavor.

If you preferred to keep your hands clean while handling the raw, saucy chicken, you could always wear disposable gloves.

Step 5: Preheat and Grill

Preheat your outdoor grill to medium-high heat. Place the skewers on the grill and cook for 10-12 minutes total, turning every 2-3 minutes. Brush with the remaining buffalo sauce each time you turn them.

Step 6: Finish and Serve

Once the chicken is cooked through (internal temperature of 165°F), remove skewers to a serving plate. Brush generously with any remaining buffalo sauce and garnish with chopped green onions if desired. Serve immediately with celery and carrot sticks.

Serving Recommendations

Buffalo Chicken Skewers are perfect for various occasions and pair beautifully with cooling sides that balance the heat:

Classic Pairings

Fresh celery and carrot sticks with ranch or blue cheese dressing

Crisp coleslaw to cut through the richness

Corn on the cob for a summer BBQ vibe

Potato salad or grilled potato wedges

Serving Ideas

Remove chicken from skewers and serve over a fresh salad

Use as a protein for buffalo chicken wraps

Serve alongside other grilled favorites at summer BBQs

Perfect for game day gatherings and outdoor entertaining

Expert Tips for Success

Soaking Skewers: Don’t skip soaking the wooden skewers – 30 minutes minimum prevents them from burning too quickly. If you forget, even 10 minutes helps.

Chicken Choice Matters: Chicken thighs stay much juicier than breasts and have more flavor. Don’t substitute with breast meat if you want the best results.

Sauce Temperature: Let your buffalo sauce cool before marinating the chicken. Hot sauce can start cooking the chicken, affecting texture.

Grill Management: Keep a water bottle nearby for flare-ups. The buffalo sauce contains butter/ghee which can cause flames.

Don’t Overcrowd: Leave space between chicken pieces on skewers for even cooking.

Temperature Check: Use an instant-read thermometer – chicken should reach 165°F internal temperature.

Embrace the Mess: Have wet towels ready and accept that this is a hands-on, messy recipe. The flavor payoff is worth it.

Recipe Variations and Adaptations

Heat Level Adjustments:

Milder Version: Reduce sriracha to 1 tablespoon and omit cayenne pepper

Extra Hot: Add 1-2 teaspoons ghost pepper powder or extra cayenne

Sweet Heat: Add 1 tablespoon honey to the buffalo sauce

Dietary Adaptations:

Dairy-Free: Use coconut oil instead of ghee/butter

Keto-Friendly: Already keto-compliant as written

Whole30: Ensure hot sauce is compliant and use ghee

Cooking Method Alternatives:

Oven Method: Bake at 425°F for 15-20 minutes on a lined baking sheet

Air Fryer: Cook at 400°F for 12-15 minutes, turning once

Indoor Grill Pan: Cook on medium-high heat, turning frequently

Nutritional Benefits

These Buffalo Chicken Skewers offer several nutritional advantages, especially when made with quality ingredients:

High-Quality Protein: Chicken thighs provide complete protein with all essential amino acids, supporting muscle maintenance and growth.

Healthy Fats: When made with ghee, you get beneficial saturated fats and fat-soluble vitamins. Ghee is also lactose-free and has a high smoke point.

Metabolism Boost: The capsaicin in hot peppers may temporarily increase metabolism and provide anti-inflammatory benefits.

Low Carb: Naturally very low in carbohydrates, making it suitable for various low-carb eating plans.

Mineral Content: Chicken thighs provide iron, zinc, and B-vitamins, particularly B12 and niacin.

Troubleshooting

Skewers keep burning Ensure your skewers are properly soaked and adjust grill temperature down slightly. Some charring is normal and expected.

Chicken is dry Don’t overcook – use a thermometer to check for 165°F. Chicken thighs are more forgiving than breasts, but they can still dry out.

Not enough buffalo flavor Make sure to marinate the chicken in most of the sauce and continue basting while cooking. Save some sauce for final brushing.

Too spicy Reduce or eliminate the cayenne and sriracha in future batches. Serve with cooling sides like ranch dressing or milk.

Sauce is too thin Simmer the sauce a bit longer to reduce and thicken, or whisk in a small amount of cold butter at the end.

Uneven cooking Cut chicken pieces to similar sizes and don’t overcrowd skewers. Turn regularly and move to cooler spots on grill if needed.

Frequently Asked Questions

Q: Can I make these ahead of time? A: You can marinate the chicken up to 4 hours in advance, but these are best grilled and served immediately for optimal texture and flavor.

Q: What if I don’t have an outdoor grill? A: These work great under the broiler (4-6 inches from heat) or in an air fryer at 400°F. You can also use a grill pan on the stovetop.

Q: Can I use chicken breast instead of thighs? A: Yes, but thighs stay much juicier and have more flavor. If using breasts, watch the cooking time carefully to avoid overcooking.

Q: How spicy are these really? A: They pack significant heat – definitely spicier than typical buffalo wings. If you’re heat-sensitive, reduce the cayenne and sriracha.

Q: Can I freeze the cooked skewers? A: While possible, the texture won’t be as good. These are best enjoyed fresh. You can freeze the raw marinated chicken for up to 3 months.

Q: What’s the best hot sauce to use? A: Frank’s RedHot is traditional and recommended, but you can experiment with other vinegar-based hot sauces for different flavor profiles.

Q: Why do my skewers fall apart? A: Don’t over-handle them when threading, and make sure your grill isn’t too hot.

Bottom Line

These Buffalo Chicken Skewers are a game-changer for anyone who loves the bold, tangy heat of buffalo wings but wants more meat and less mess. The homemade buffalo sauce creates layers of complex heat that store-bought versions simply can’t match, while chicken thighs deliver the juicy, tender texture that makes every bite satisfying.

Yes, you’ll get your hands messy, and yes, these pack serious heat – but that’s all part of the delicious experience. The combination of smoky chipotle, fiery cayenne, and classic Frank’s RedHot creates a buffalo sauce that’s restaurant-quality but made in your own kitchen.

Whether you’re hosting a summer BBQ, planning a game day spread, or just craving something spicy and satisfying, these skewers deliver every time. They’re easier than traditional wings, more flavorful than most grilled chicken recipes, and guaranteed to become your new obsession.

Fire up that grill, embrace the heat, and get ready for some seriously finger-lickin’ good chicken skewers!

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 – Metric8 boneless skinless chicken thighs, cut into 6 pieces*For the Buffalo sauce

Prepare skewers: Place wooden skewers in cold water to soak for at least 30 minutes.Make buffalo sauce: In a medium saucepan, bring Frank’s RedHot, ghee, and minced garlic to a boil. Reduce heat and simmer 1-2 minutes. Whisk in sriracha, cayenne pepper, and chipotle powder. Remove from heat and cool 15-20 minutes.Marinate chicken: Place chicken pieces in a non-reactive bowl. Pour ⅔ of the buffalo sauce over chicken and mix well to coat all pieces.Thread skewers: Remove soaked skewers from water and thread marinated chicken pieces onto each skewer.Preheat grill: Heat outdoor grill to medium-high.Grill skewers: Place skewers on grill and cook 10-12 minutes total, turning every 2-3 minutes and brushing with remaining buffalo sauce each time you turn.Finish and serve: Remove cooked skewers to serving plate. Brush with any remaining buffalo sauce and garnish with chopped green onions if desired. Serve immediately with celery and carrot sticks.

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

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This recipe was originally posted in July of 2018 but has since been updated for clarity and providing valuable additional information. The recipe itself has remained unchanged.

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