Description
These Buffalo Chicken Skewers are a celebration of flavor, featuring tender chicken marinated in a spicy, buttery sauce and grilled to perfection. Paired with a cool, creamy ranch drizzle, they are perfect for any gathering or cozy night in.
Ingredients
Scale
- 1 pound (450 g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup (60 ml) hot sauce (such as Frank's RedHot or your preferred brand)
- 1 tablespoon unsalted butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8–10 wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes)
- 1/2 cup (120 ml) ranch dressing (store-bought or homemade)
- 1 tablespoon milk (adjust for desired consistency)
- 1 teaspoon fresh parsley, finely chopped (optional, for garnish)
Instructions
- Prepare the skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Metal skewers can be used directly.
- In a large bowl, combine the hot sauce, melted butter, garlic powder, onion powder, smoked paprika, salt, and black pepper. Whisk until well blended, creating a flavorful marinade.
- Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Let it marinate for at least 15 minutes for maximum flavor, or up to 2 hours in the refrigerator for deeper seasoning.
- Preheat your grill or grill pan over medium-high heat. You want it hot enough that the chicken sizzles when it hits the surface, which helps achieve that beautiful char.
- Thread the marinated chicken cubes onto the soaked skewers, leaving a little space between each piece for even cooking. Aim for about 4-5 pieces per skewer.
- Place the skewers on the grill and cook for 10-12 minutes, turning occasionally. You’ll know they’re ready when the chicken is cooked through, has nice grill marks, and the internal temperature reaches 165°F (75°C).
- While the chicken is grilling, prepare the ranch drizzle. In a small bowl, whisk together the ranch dressing and milk until you achieve your desired consistency — it should be pourable but not too runny.
- Once the chicken skewers are done, remove them from the grill and let them rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender.
- Drizzle the ranch over the skewers, sprinkle with fresh parsley if desired, and serve immediately while hot!
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Don't skip the marinating step! Even 15 minutes can enhance the flavor significantly, but for the best results, aim for at least 1 hour. Adjust the hot sauce according to your taste, but keep the butter ratio consistent — it helps to balance the heat and adds richness.