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.
Recipe information
Yield
6 servings
Ingredients
Special Equipment
Preparation
Step 1
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.
Step 2
IN a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside.
Step 3
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.
Step 4
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.
Step 5
PLATE the skewers and top with blue cheese and parsley.
Recipe notes
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