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Grilled Buffalo Chicken Kebabs

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Both of my parents are from Buffalo, New York, so I guess you could say I have Buffalo in my blood. Growing up, my family spent every August in a rented house on Lake Erie—visiting grandparents, aunts, uncles, and cousins, and getting our summertime fill of Buffalo's finest: Anchor Bar chicken wings, beef on weck, and Sahlen's hot dogs. This recipe is an ode to buffalo wings. The sauce is relatively mild and family-friendly (and, by the way, kids do love this) but feel free to pump up the heat with more hot sauce or red pepper flakes if you like it spicy."

List of Ingredients

For the chicken:
â—¦ ¼ cup vegetable oil
â—¦ ¼ cup cayenne pepper sauce, such as Frank's RedHot Original (not the Buffalo flavor)
â—¦ 4 cloves garlic, minced
â—¦ 1 ½ teaspoons salt
â—¦ 1 teaspoon chili powder
â—¦ 1 teaspoon sugar
â—¦ ¾ teaspoon onion powder
â—¦ ¼ teaspoon crushed red pepper flakes
â—¦ 3 pounds boneless, skinless chicken thighs, trimmed and cut into 1 ½- to 2-inch chunks

For the Buffalo sauce:
â—¦ 6 tablespoons unsalted butter, melted
â—¦ 1 ½ tablespoons cayenne pepper sauce, such as Frank's RedHot Original
â—¦ ¼ teaspoon crushed red pepper flakes (optional)


Recipe

To make the chicken:
In a large bowl, whisk together all of the ingredients except for the chicken. Add the chicken and stir until evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for 6 to 10 hours (do not marinate longer, as the vinegar in the hot sauce can change the texture of the meat).

Line a rimmed baking sheet with aluminum foil for easy cleanup. Thread the chicken onto metal skewers (you'll need 4 to 6, depending on the size), folding if the pieces are long and thin, and place on the prepared baking sheet.

Preheat the grill to medium-high heat and oil the grates. Grill the chicken, covered, turning the skewers occasionally, until golden brown and cooked through, about 15 minutes. (Keep an eye on them—if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter.

To make the sauce:
Combine the melted butter, hot sauce, and red pepper flakes (if using) in a small bowl and whisk until emulsified. It will look greasy at first, but the action of the whisk should thicken the mixture into a smooth orange-colored sauce. Taste and add more hot sauce, if desired. Spoon the sauce over the kebabs or serve on the side.

Serves 4 to 6



• Don't be tempted to use boneless, skinless chicken breasts in place of the chicken thighs. There's a lot of vinegar in Frank's hot sauce, and the marinade will turn lean chicken breasts to shoe leather before they even hit the grill.