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.
