Buffalo Chicken Kebab

 Both of us love buffalo chicken anything, so when I saw this recipe, I had to make it for us! It's really good and definitely will be a regular meal for us when grilling season hits. 

Buffalo Chicken Kebabs

(Source: Once Upon a Chef)

1/4 cup vegetable oil

1/4 cup cayenne pepper sauce, such as Frank's Redhot Original

4 garlic cloves, minced

1 1/2 teaspoon salt

1 teaspoon chili powder

1 teaspoon sugar

3/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

3 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2 to 2 inch chunks

For the buffalo sauce: 

6 tablespoons unsalted butter, melted

1 1/2 tablespoons cayenne pepper sauce

1/2 teaspoon crushed red pepper flakes (optional) 

To make the chicken: In a large bowl, whisk together all 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. Line a rimmed baking sheet with aluminum foil for easy cleanup. Thread the chicken onto metal skewers, 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. Transfer the skewers to a platter. 

To make the sauce: combine the melted butter, hot sauce, and red pepper flakes 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.