Boneless Buffalo Chicken Skewers Recipes

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BUFFALO CHICKEN SKEWERS (GRILLED BUFFALO CHICKEN WINGS)



Buffalo Chicken Skewers (Grilled Buffalo Chicken Wings) image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 21

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
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

Steps:

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

BONELESS BUFFALO CHICKEN SKEWERS



Boneless Buffalo Chicken Skewers image

Good for a party or game night. I got this out of a magazine, but I am not sure which one. Cooking times are estimated.

Provided by Valerie in Florida

Categories     Chicken

Time 30m

Yield 36 skewers

Number Of Ingredients 16

3 boneless skinless chicken breasts
1 cup buttermilk
2 cups flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
2 cups hot sauce
1/4 cup butter
vegetable oil (for frying)
36 skewers (about 6-inch long)
1 cup mayonnaise
2/3 cup sour cream
1 cup blue cheese, crumbles
1/2 cup red wine vinegar
salt and pepper
chopped parsley (to garnish)

Steps:

  • For chicken:.
  • Cut the chicken into equal finger-long pieces.
  • Marinate in buttermilk for one hour.
  • In a bowl, mix the flour, salt, pepper and paprika together. Drain the chicken, reserving the buttermilk, and then rool in the flour mixture.
  • Dip the chicken once more in the buttermilk, and then rool in the flour mixture once again.
  • Fry the chicken in 350 degree frying oil until golden brown.
  • Mix the melted butter and hot sauce together until they are incorporated.
  • When the chicken is cooked, toss it in the sauce mixture and scoop it out with a slotted spoon.
  • Skewer the chicken pieces and serve with blue cheese dipping sauce.
  • For the Sauce:.
  • Place all the ingredients in a blender and pulse to combine. Pour into a bowl and garnish with blue cheese or chopped parsley.

Nutrition Facts : Calories 100.3, Fat 5.8, SaturatedFat 2.5, Cholesterol 15.8, Sodium 648.9, Carbohydrate 7.9, Fiber 0.3, Sugar 1, Protein 4.3

HONEY-SRIRACHA CHICKEN SKEWERS RECIPE



Honey-Sriracha Chicken Skewers Recipe image

These chicken skewers are my take on buffalo wings. Instead of wings, I use thighs, and instead of buffalo sauce, I use sriracha topped with blue cheese crumbles to give it that extra salty, cheesy kick. These skewers are super quick and easy to throw on the grill. And because they're made with dark meat, they're extremely tender and flavorful.

Provided by Jake Smollett

Yield 6 servings

Number Of Ingredients 13

3 tablespoons rice vinegar
2 tablespoons sriracha
1 tablespoon honey
1 teaspoon Dijon mustard
4 boneless, skinless chicken thighs
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon sea salt
1 tablespoon olive oil
1/4 cup crumbled blue cheese
Handful of fresh flat-leaf parsley, chopped
Skewers (if wooden, soak for 20 minutes before grilling)

Steps:

  • CLEAN and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high.
  • IN a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside.
  • CUT the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers.
  • GRILL the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook.
  • PLATE the skewers and top with blue cheese and parsley.

BUFFALO CHICKEN KABOBS RECIPE



Buffalo Chicken Kabobs Recipe image

Yield 4

Number Of Ingredients 5

5 boneless skinless chicken breasts
1 red onion (cut into bite sized pieces)
1 red bell pepper (cut into bite sized pieces)
1 cup Franks Buffalo Sauce
15 skewers

Steps:

  • Preheat grill to medium high heat.
  • Chop chicken and vegetables into one inch pieces.
  • Layer chicken, pepper, and onions onto skewers.
  • Lay skewers in 9 x 13 pan or large baking sheet.
  • Baste skewers with buffalo sauce, covering all sides.
  • Place kabobs on grill and cook for 10-12 minutes rotating every 4 minutes.
  • Remove from grill and baste with buffalo sauce to your liking.

Nutrition Facts : Servingsize 1 serving, Calories 708 kcal, Fat 15 g, SaturatedFat 3 g, Cholesterol 431 mg, Sodium 266 mg, Carbohydrate 0 g, Sugar 0 g, Protein 133 mg

BONELESS BUFFALO WINGS



Boneless Buffalo Wings image

What a great way to have chicken. Had these boneless wings a while back at a pub and fell in love with the taste. A nice change from your regular chicken wings. Serve with blue cheese dressing for dipping.

Provided by BETTYCOOK

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 3

Number Of Ingredients 12

oil for deep frying
1 cup unbleached all-purpose flour
2 teaspoons salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon garlic powder
½ teaspoon paprika
1 egg
1 cup milk
3 skinless, boneless chicken breasts, cut into 1/2-inch strips
¼ cup hot pepper sauce
1 tablespoon butter

Steps:

  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
  • Fry chicken in the hot oil, in batches. Cook until the exterior is nicely browned, and the juices run clear, 5 to 6 minutes a batch.
  • Combine hot sauce and butter in a small bowl. Microwave sauce on High until melted, 20 to 30 seconds. Pour sauce over the cooked chicken; mix to coat.

Nutrition Facts : Calories 709.9 calories, Carbohydrate 43.7 g, Cholesterol 135.8 mg, Fat 46.9 g, Fiber 1.7 g, Protein 28 g, SaturatedFat 10.4 g, Sodium 2334.5 mg, Sugar 4.3 g

BONELESS BUFFALO CHICKEN APPETIZERS



Boneless Buffalo Chicken Appetizers image

Easy-to-eat, boneless chicken strips are marinated in a sweet-and-spicy mixture. A creamy blue cheese balances the heat.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 12

Number Of Ingredients 12

1/3 cup honey
1/3 cup chili sauce
4 teaspoons soy sauce
2 teaspoons Frank's™ RedHot™ Original cayenne pepper sauce
1 teaspoon cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
4 boneless skinless chicken breasts (1 lb), each cut crosswise into 1/2-inch-wide strips
1/2 cup blue cheese dressing
1/4 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons crumbled blue cheese, if desired

Steps:

  • In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
  • Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
  • Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
  • Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.

Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g

DEEP FRIED BUFFALO CHICKEN SKEWERS RECIPE - (4.2/5)



Deep Fried Buffalo Chicken Skewers Recipe - (4.2/5) image

Provided by á-81356

Number Of Ingredients 9

6 pounds boneless skinless chicken breast, cut into 1 1/2 inch cubes
2 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
12 tablespoons unsalted butter
3 tablespoons cider vinegar
12 tablespoons Frank's hot sauce
1 1/2 teaspoons tabasco sauce
6 cups vegetable oil

Steps:

  • 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.

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