Buffalo Chicken Kabobs Recipes
GRILLED BUFFALO CHICKEN KABOBS SALAD
Shuffle off to the patio to grill spicy kabobs that take chicken salad to new heights!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. Thread chicken, potatoes and celery alternately on each of eight 8- to 10-inch metal skewers, leaving 1/4-inch space between each piece. Mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
- Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.
- Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving
ROSEMARY RANCH CHICKEN KABOBS
This rosemary ranch chicken recipe is so delicious, tender, and juicy the chicken will melt in your mouth. Even the most picky eater will be begging for the last piece.
Provided by Theresa Spencer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
- Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
- Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 4.8 g, Cholesterol 59.2 mg, Fat 30.7 g, Fiber 0.1 g, Protein 19.9 g, SaturatedFat 4.7 g, Sodium 1097.2 mg, Sugar 3.7 g
GRILLED CHICKEN KABOBS
Grill up some excitement with this great recipe. When tender chicken kabobs are flavored with La Choy® Stir-Fry Sauce and served over UNCLE BEN'S® READY RICE® Jasmine, delicious things happen.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
- Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
- Heat rice according to package directions. Serve kabobs with rice.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 54.9 g, Cholesterol 64.6 mg, Fat 5.1 g, Fiber 2.1 g, Protein 31.7 g, SaturatedFat 0.8 g, Sodium 2111.1 mg, Sugar 7.4 g
APPETIZER CHICKEN KABOBS
These little chicken kabobs are a perfect appetizer. They're quick and easy to prepare, which means I can spend more time visiting with guests. -Gail Ponak, Viscount, Saskatchewan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20-24 appetizers.
Number Of Ingredients 8
Steps:
- In a large bowl, combine first five ingredients. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Pour remaining marinade into another large plastic bag; add onions. Seal bag and toss to coat. Marinate for 30 minutes. , Drain and discard marinade from chicken. Drain and reserve marinade from onions. On soaked wooden skewers, thread a piece of chicken, onion, mushroom and another chicken piece. , Place on a broiler rack. Broil 5 in. from the heat, turning and basting with reserved marinade after 3 minutes. Broil for 3 minutes longer or until chicken is no longer pink.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 278mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
GRILLED CHICKEN KABOBS
I have fun trying new recipes and creating dishes of my own. I especially enjoy main entrees like this that are a little lighter and that let the food's natural flavors come through. They grill in no time.-Paul Miller, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.
Nutrition Facts :
BAKED CHICKEN KABOBS
No grill? No problem. Whip up these Baked Chicken Kabobs in your oven without skimping on flavor! String them up with fresh veggies and top with a tangy lemon yogurt sauce for a delicious weeknight meal or weekend specialty.
Provided by Davida Lederle
Categories Dinner
Time 1h20m
Number Of Ingredients 17
Steps:
- Add chicken pieces to a large bowl and coat with olive oil (roughly 1-2 tbsp). Sprinkle with spices and sea salt. Let marinate in fridge for 1-2 hours or overnight (even better!).
- Prepare tangy yogurt sauce by mixing all ingredients listed. Set aside.
- Preheat oven to 400 degrees F.
- String chicken and veggies onto bamboo or metal skewers - alternating between veggies and chicken.
- Place kabobs in a large baking dish or sheet pan and drizzle with olive oil and sprinkle with sea salt ensuring all veggies are coated.
- Bake for 15 minutes at 400 degrees F.
- Increase temperature to broil and broil for 3-5 minutes - watching carefully to ensure they do not burn.
- Remove from oven and sprinkle with fresh parsley.
- Serve with saffron rice and tangy yogurt sauce.
More about "buffalo chicken kabobs recipes"
BUFFALO CHICKEN RECIPE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Estimated Reading Time 6 mins
- Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
- To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
BUFFALO CHICKEN SKEWERS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 25 mins
- For the dip, in a small bowl, mix the yogurt, blue cheese, 2 tsp. vinegar and 1/4 tsp. each salt and pepper.
- For the glaze, in a blender, puree the chickpeas, hot sauce, butter, garlic, the remaining 2 tbsp. vinegar and 1/2 tsp. salt. Divide between two small bowls.
- Heat a foil-lined grill or grill pan over medium-high. Thread each chicken piece onto a 6- or 8-inch skewer (if using wooden skewers, soak 30 minutes before grilling). Brush the chicken all over with one bowlful of the glaze. Grill, turning occasionally, until grill marks form and the chicken is cooked through, about 8 minutes. Using a clean brush, coat the chicken with the remaining glaze. Serve with the celery sticks and dip.
GRILLED BUFFALO RANCH CHICKEN KABOBS - VALENTINA'S …
From valentinascorner.com
Estimated Reading Time 2 mins
GRILLED BUFFALO CHICKEN SKEWERS - HEY GRILL, HEY
From heygrillhey.com
Estimated Reading Time 7 mins
- Soak the skewers. Before making the kabobs, allow your bamboo skewers to soak in water for 2 hours. This will help them not to burn on the hot grill. If you are using metal skewers, skip this step!
- Prepare the skewers. Alternate adding chicken, peppers, and onions on your skewers. After all of the ingredients have been placed on the skewers, season with the Chicken Seasoning (You can also make a batch of my Sweet Rub if you don't have any Chicken Seasoning on hand).
- Grill the kabobs. Place your skewers on the grill and allow them to cook on one side for 6-8 minutes. Flip once and continue cooking on the other side for an additional 6-8 minutes.
BUFFALO CHICKEN KABOBS RECIPE | HALLMARK IDEAS & …
From ideas.hallmark.com
Servings 24Estimated Reading Time 3 mins
RECIPE: BUFFALO CHICKEN KEBABS - GET HEALTHY U
From gethealthyu.com
Estimated Reading Time 50 secs
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BUFFALO CHICKEN SKEWERS - FRANK'S REDHOT
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BUFFALO CHICKEN KABOBS RECIPE - QUERICAVIDA.COM
From quericavida.com
Cuisine Middle EasternCategory EntreeServings 4Total Time 40 mins
- Heat coals or gas grill for direct heat. Thread chicken, potatoes and celery alternately on each of eight 8- to 10-inch metal skewers, leaving 1/4-inch space between each piece. Mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
- Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.
- Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.
GRILLED CHICKEN KABOBS - VALENTINA'S CORNER
From valentinascorner.com
Estimated Reading Time 4 mins
GRILLED BUFFALO CHICKEN SKEWERS + VIDEO! - GIMME …
From gimmesomegrilling.com
- Thread a piece of chicken on skewer, then a piece of yellow pepper, red pepper and purple onion. Repeat until skewer is full.
- Place skewers on grill that has been preheat to 350 degrees. Baste with buffalo sauce. Cover and grill 7-8 minutes. Open cover of grill and rotate skewers. Baste with buffalo sauce. Grill an additional 7-8 minutes or until internal temperature is 165 degrees F and juices run clear.
BUFFALO CHICKEN SKEWERS RECIPE | MYRECIPES
From myrecipes.com
- Make dip: Pulse sour cream, mayonnaise, blue cheese, Worcestershire sauce and vinegar in a food processor until mixture has blended into a chunky sauce. Season with salt and pepper. Cover and chill until ready to use. (Dip can be made up to 2 days ahead.)
- Make chicken: Stir butter, hot wing sauce, sugar and vinegar in a pan over medium-low heat until butter has melted. Remove from heat. In a large ziplock bag, mix cayenne, 1 tsp. pepper, 2 tsp. salt and flour. Add half of chicken and toss until well coated.
- In a large skillet, warm half of oil over medium-high heat. Remove chicken from bag, shaking off excess coating. Add to skillet and cook, turning on all sides, until chicken is crispy and no longer pink in the middle, about 6 minutes. Drain on paper towels. Wipe out skillet and repeat, tossing remaining chicken in coating and cooking in remaining oil.
- Rewarm hot sauce mixture in a pan or microwave. Pour over chicken in a large bowl; toss well to coat. Thread 2 pieces of chicken onto 20 small skewers. Serve with dip and carrots and celery, if desired.
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