Preheat the oven to 350 degrees.
In a mixing bowl, combine the ground chicken, blue cheese, and 1/3 cup of the hot sauce. Season with salt and pepper, to taste.
Roll the chicken mixture in your hand into small balls, a little smaller than a golf ball, and add 4 pieces to each of 4 skewers. Line the skewers on a well-oiled baking sheet, and bake for 30 minutes.
While the skewers are baking, combine the remaining wing sauce with the butter in a microwave-safe bowl, cover, and heat for about 1 minute, until the butter is melted. Stir to combine.
Place the chicken on a serving plate, and spoon the wing sauce over the top, leaving the rest on the side for dipping.
Grilled Honey Sriracha Chicken Skewers with Blue Cheese
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These easy grilled chicken skewers were inspired by buffalo wings, but are much simpler—and healthier—to make. Jake Smollett coats chunks of boneless, skinless chicken thighs in plenty of spices and brushes on a honey- and Sriracha-based sauce while the kabobs cook on the grill, then finishes them with creamy, salty, sharp blue cheese and fresh parsley for a perfect bite. These are ideal for eating all summer, from the 4th of July to Labor Day, and on into the fall (aka tailgating season).
Note: If using wooden skewers, soak them in water for at least 20 minutes before assembling.
If you can’t get enough of hot sauce with blue cheese, see more buffalo chicken recipes.
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Buffalo Chicken Skewers with Spicy Avocado Ranch Dipping Sauce
So….I heard the teams have been chosen. I know, they earned their way to the big game and it sounds like they had their name picked out of a hat but I don’t care. I’m just here for the food…and the commercials. I like to linger at the buffet table and dress up my bowl of chili while strolling back to the TV occasionally to catch the next big commercial that everyone will be talking about the next day. And then heading back to the buffet table to pick at the little nibbles like Sausage Stuffed Mushrooms, Chili Cheese Dip and Buffalo Chicken Skewers with Spicy Avocado Ranch Dipping Sauce.
The food is all I care about, it’s perfect timing too because I know by now everyone is ready to throw their salad bowls through a wood chipper and us their green smoothies as a cleansing face mask. We are done with greens….we want really food…spicy, meaty, cheesy goodness….and bonus points if it’s on a stick! Am I right? The big game is the perfect time to throw your diet out the window for a day and chow down. BUT, if you have the ultimate willpower…which I do not….I’m happy to say these Buffalo Chicken Skewers with Spicy Avocado Ranch Dipping Sauce are for you. And they’re super easy to make. I picked up a box of Farm Rich Buffalo Chicken Bites at my local Walmart.
The Buffalo Chicken Bites are made with all-white meat chicken and are super tender. I baked them according to the package directions and tossed them with the sauce included in the box. Then I threaded them with traditional buffalo chicken accompaniments…blue cheese and celery for the perfect grab and go appetizer. The Spicy Avocado Ranch Dipping Sauce is fabulous for dunking and super easy to whip up in the blender.
- Create a medium-size fire to fit the Cook-It-All . Separate into the wok and the grill. When fire begins to break down into coals, add both parts of the Cook-It-All to preheat for 2-3 minutes.
- Lather cubed chicken in buffalo sauce and season with salt and black pepper. Wrap in bacon and add to skewers.
- In the wok, add the sweet potatoes, Brussels sprouts, sea salt, ground black pepper paprika and olive oil. Let cook until potatoes are soft, about 20 minutes, then remove from heat.
- Add chicken skewers to grill and let cook for 8-10 minutes per side. Remove skewers from heat and top with ranch dressing and green onions.
Pro Tip: Make sure the bacon is wrapped tightly around the chicken before you begin grilling. If the bacon is wrapped too loosely it will start to peel off when it's time to flip your skewers!
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In a medium bowl, combine flour, salt, and pepper. Lightly dredge chicken in flour, shaking off any excess. Place chicken pieces on skewers. Place skewers on a plate or baking sheet and set aside.
In a small saucepan, melt butter over medium high heat. Add cider vinegar, Frank's, and Tabasco sauce, stirring until well combined. Take off heat and set aside.
Put oil in a large stock pot. Oil should come at least three inches up the side of the pot. Heat oil over high heat to 380°F.
Place three skewers into pot and fry until just cooked through, about 4 minutes. Transfer to a paper-towel lined baking sheet to get rid of any excess oil. Continue frying remaining skewers in batches.
Transfer skewers to a large bowl or casserole dish. Stir sauce until it's well combined then pour over skewers and rotate until well coated. Serve immediately.
Buffalo Chicken Skewers With Blue Cheese Dip
Try these buffalo chicken skewers for a fun and healthier alternative to traditional buffalo wings. The spicy buffalo chicken and cool blue cheese dip make the perfect combination. These yummy appetizers are sure to become a new fan favorite!
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When I was trying to come up with some new appetizer recipes for the Super Bowl, I knew I wanted to take a traditional favorite and make it healthier. You know me…I’m always looking for cleaner alternatives!
The first thing that came to mind was buffalo chicken wings. I thought about my buffalo chicken salad recipe and knew Tom could help me execute something. If you have been following my blog, you know that I come up with a lot of ideas and Tom is the executor.
The result, easy buffalo chicken skewers with blue cheese dip. The hubby did an amazing job as usual!
Grilled buffalo chicken skewers are healthier than traditional buffalo wings which are usually fried in oil. They are also faster. These little buffalo chicken bites are so juicy and tender. I personally think they are tastier than wings!
The creamy cool blue cheese dip is made with yogurt and balances the spicy buffalo sauce perfectly. These portable game day skewers will definitely be a crowd pleaser at your Super Bowl party.
I was going to say you can use the leftovers to make buffalo chicken salad the next day. But believe me, there will be no leftovers, so you better make extras!)
Make dip: Pulse sour cream, mayonnaise, blue cheese, Worcestershire sauce and vinegar in a food processor until mixture has blended into a chunky sauce. Season with salt and pepper. Cover and chill until ready to use. (Dip can be made up to 2 days ahead.)
Make chicken: Stir butter, hot wing sauce, sugar and vinegar in a pan over medium-low heat until butter has melted. Remove from heat. In a large ziplock bag, mix cayenne, 1 tsp. pepper, 2 tsp. salt and flour. Add half of chicken and toss until well coated.
In a large skillet, warm half of oil over medium-high heat. Remove chicken from bag, shaking off excess coating. Add to skillet and cook, turning on all sides, until chicken is crispy and no longer pink in the middle, about 6 minutes. Drain on paper towels. Wipe out skillet and repeat, tossing remaining chicken in coating and cooking in remaining oil.
Rewarm hot sauce mixture in a pan or microwave. Pour over chicken in a large bowl toss well to coat. Thread 2 pieces of chicken onto 20 small skewers. Serve with dip and carrots and celery, if desired.
This is a great and versatile recipe that is healthy, low-carb, and easy to make for when you want Buffalo Chicken Wings, but not all the calories or fat. This fills that void and satisfies any craving for an indulgence you might have. Plus, if you are like me, and your favorite dinner means that you: eat all the appetizers and drink all the wine… Well, then. You’ve come to the right place!
I am sharing, along with my fellow Sunday Supper Bloggers, a TON of finger-foods to have for your next meal. Yes, meal. Who needs a party?!
What I also like about this recipe, is that I have made it for an appetizer and as a main dish.
While I call these kabobs, you may call them skewers. But I hate that word. No offense if ‘skewer’ is your given-name…but ‘kabob’ as a word is just way more fun and somehow acceptable to me! And these, my friends, are fun food…so “kabob” it is!
The ingredients you'll need
You'll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Olive oil: I love this delicious oil! But if you'd rather use an oil with a high smoke point, you can use avocado oil instead. Melted butter is also an option.
Sea salt and black pepper: If using coarse kosher salt, you can increase the amount you use.
Spices: Garlic powder, onion powder, and dried thyme. Make sure they are fresh! A stale spice can easily ruin a dish.
Chicken breasts: I use boneless skinless chicken breasts in this recipe.
- Nonstick cooking spray
- 3 tablespoons flour
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- ¼ cup lowfat buttermilk
- 2 tablespoons bottled lower-sodium Buffalo wing sauce, such as Wing Time® (see Tip)
- 1 tablespoon honey
- 1 tablespoon Dijon-style mustard
- 1 cup whole-wheat panko or panko (Japanese-style bread crumbs)
- 2 tablespoons whole-grain cornmeal
- 1 pound skinless, boneless chicken breast, cut into 4x1-inch pieces
- ¾ cup plain fat-free Greek yogurt
- 2 tablespoons bottled light blue cheese salad dressing
- 2 tablespoons crumbled blue cheese
- 12 carrot sticks
- 12 celery sticks
Preheat oven to 450 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray. In a shallow dish combine flour, pepper and salt. In another shallow dish beat together buttermilk, buffalo wing sauce, honey and mustard. In a third shallow dish combine panko and cornmeal. Dip each chicken piece into the flour mixture to coat. Transfer to the buttermilk mixture and toss to coat, draining off any excess mixture. Transfer to panko mixture and toss to coat. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with cooking spray.
Bake for 10 to 15 minutes or until crisp and no longer pink, turning once halfway through baking.
Meanwhile, in a small bowl combine yogurt, salad dressing and blue cheese. Serve chicken pieces with blue cheese-yogurt mixture. Serve with carrot and celery sticks.
Tip: Check the label for a wing sauce that has 40 mg sodium or less per 2 tablespoons.