Buffalo Chicken Skewers | NBC 5 Dallas-Fort Worth

Buffalo Chicken Skewers

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    NEWSLETTERS

    Buffalo Chicken Skewers, serves 4 to 6 as an appetizer

    Here's a great appetizer for the fall weekend football watching parties. Itʼs also a delicious main dish for two when served with vegetables and rice, pasta, or potatoes on the side.
     
    1 tablespoon vegetable oil
    1 tablespoon hot pepper sauce
    1 teaspoon lemon juice
    1 clove garlic, minced
    1/2 teaspoon celery seeds, crushed
    2 boneless/skinless chicken breasts
    2 tablespoons hot pepper sauce
    1 tablespoon butter, melted
     
    In a shallow bowl, stir together vegetable oil, 1 tablespoon hot pepper sauce, lemon juice, garlic, and crushed celery seeds. Cut chicken breasts into 1/2-inch by 3- to 4-inch long strips. Add chicken to the marinade, cover, and refrigerate for up to 12 hours. Thread chicken on skewers. Grill or broil for 3 to 4 minutes per side, until no longer pink in the center. In a small bowl, stir together 2 tablespoons hot pepper sauce and butter. Brush mixture on cooked chicken. Serve with carrots and celery sticks and ranch dressing on the side.
     
    Notes:
     
    If using wooden skewers, soak them in water for 30 minutes before using so they donʼt burn up on the grill.