Buffalo Chicken Kabobs Recipes

Steps:

• Soak 8 wooden skewers in water 15 to 20 minutes to prevent them from scorching on the grill. Pull back the corn husks about halfway and remove the silk. Pull the husks back to cover the kernels.
• Preheat a grill to high. Meanwhile, melt the butter with the hot sauce and celery seeds in a small saucepan over medium heat, whisking. Set aside.
• Thread the bell peppers, scallions and chicken, alternating, onto the skewers. Season with salt and pepper.
• Brush the grill grates generously with vegetable oil. Grill the corn and kebabs, turning often, until the corn husks are charred and the chicken is just cooked through, 15 to 20 minutes. Transfer the corn to a platter. Brush the kebabs with some of the spicy butter (add a little at a time to avoid flare-ups). Continue grilling, turning, until the butter is sizzling, 2 more minutes.
• Transfer the kebabs to a platter and brush with a little more spicy butter. Serve the kebabs and corn with the remaining spicy butter.

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.

Steps:

• Preheat grill to medium high heat.
• Chop chicken and vegetables into one inch pieces.
• Layer chicken, pepper, and onions onto skewers.
• Lay skewers in 9 x 13 pan or large baking sheet.
• Baste skewers with buffalo sauce, covering all sides.
• Place kabobs on grill and cook for 10-12 minutes rotating every 4 minutes.
• Remove from grill and baste with buffalo sauce to your liking.