Buffalo Chicken Skewers (Grilled Buffalo Chicken Wi

Name: Buffalo Chicken Skewers (Grilled Buffalo Chicken Wings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -8 oz. boneless, skinless chicken breasts; 1/2 cup Louisiana hot sauce; 2 tablespoons white vinegar; 1/8 teaspoon cayenne pepper; 1 teaspoon granulated garlic; 1 teaspoon Worcestershire sauce; 1/4 teaspoon salt; 12 (6- to 8-inch) bamboo skewers; 1 cup nonfat Greek yogurt; 2 cloves garlic, chopped; 2 green onions, chopped; 1/4 cup blue cheese crumbles; 2 Tbs. prepared horseradish; 1/4 tsp. ground black pepper; 1/2 tsp. salt; Sprinkle of chili powder or cayenne pepper to top (optional); 1 -2 carrots, peeled and cut into sticks; 1/2 red bell pepper, seeded and cut into strips; 2 stalks of celery, cut into sticks; 1/2 yellow bell pepper, seeded and cut into strips; 1/2 zucchini, cut into sticks; 5 -10 broccoli florets

Servings: persons

3 -8 oz. boneless, skinless chicken breasts
1/2 cup Louisiana hot sauce
2 tablespoons white vinegar
1/8 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
12 (6- to 8-inch) bamboo skewers
1 cup nonfat Greek yogurt
2 cloves garlic, chopped
2 green onions, chopped
1/4 cup blue cheese crumbles
2 Tbs. prepared horseradish
1/4 tsp. ground black pepper
1/2 tsp. salt
Sprinkle of chili powder or cayenne pepper to top (optional)
1 -2 carrots, peeled and cut into sticks
1/2 red bell pepper, seeded and cut into strips
2 stalks of celery, cut into sticks
1/2 yellow bell pepper, seeded and cut into strips
1/2 zucchini, cut into sticks
5 -10 broccoli florets

1
Skewers
2
Blue Cheese Dip
3
Crudites
4
Soak the bamboo skewers in water for 60 minutes.
5
Cut each chicken breast into 4 2-ounce strips and skewer them onto the bamboo skewers.
6
Clean and cut all the vegetables.
7
In a small bowl, mix together Louisiana hot sauce, white vinegar, cayenne pepper, granulated garlic, Worcestershire and salt.
8
In another small mixing bowl, mix together all ingredients for blue cheese dip.
9
Garnish with a sprinkle of chili powder or cayenne pepper, optional).
10
Preheat a grill or grill pan.
11
Lightly season the skewers with salt and pepper.
12
Grill the skewers on both sides until cooked through, approximately 2-4 minutes on each side.
13
Place the hot sauce mixture onto a rimmed plate.
14
Generously coat each skewer in the hot sauce mixture.
15
Serve skewers immediately with the blue cheese dip and fresh cut vegetables.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3 -8 oz. boneless, skinless chicken breasts, 1/2 cup Louisiana hot sauce, 2 tablespoons white vinegar, 1/8 teaspoon cayenne pepper, and more.

Yes, Buffalo Chicken Skewers (Grilled Buffalo Chicken Wings) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Chicken Skewers (Grilled Buffalo Chicken Wings)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions