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.
If using wooden skewers, soak them in water for 30 minutes before using so they donʼt burn up on the grill.