Buffalo BBQ Chicken Skewers with Blue Cheese and Celery

Buffalo flavour, minus the mess

Buffalo sauce is my favourite sort of spicy, tangy, buttery, a bit sharp, properly moreish. Putting it on skewers keeps dinner neat, and it means I can get those browned edges on the chicken before the sauce goes on, which stops it tasting like raw hot sauce.

The dip is doing important work

Blue cheese dip is not just a nice extra. It cools the chilli, rounds the vinegar and gives each bite a creamy finish. I always add celery too, not as a token gesture, but because that crunch makes the whole plate feel fresher.

A brilliant option for mixed skewer nights

These skewers bring tang and attitude, so they sit nicely next to warmer spice blends. If you are planning a little skewer spread, spicy skewer recipes all in one handy round-up is where I pick combinations without staring into the fridge like it owes me answers.

My favourite contrasts on the same table

When I want variety, I pair buffalo with something smoky or fruity. Smoky paprika skewers with sweetcorn salad pairing give mellow warmth, and jerk chicken skewers with pineapple salsa on the side brings sweetness and crunch that takes the edge off the tang.

Ingredients (serves 4)

For the chicken

• 700 g chicken thighs, boneless and skinless, cut into 3 cm chunks
• 10 metal skewers, or 10 soaked wooden skewers
• Neutral oil, for the grill grates

For the buffalo sauce

• 120 ml hot sauce (Frank’s-style is ideal)
• 60 g unsalted butter
• 10 ml cider vinegar
• 5 g soft brown sugar
• 2 g garlic powder
• 1 g fine sea salt
• Black pepper, to taste

For the blue cheese dip

• 120 g blue cheese, crumbled
• 150 g Greek yoghurt
• 30 ml milk (any kind), to loosen
• 10 ml lemon juice
• 1 small garlic clove, finely grated
• Black pepper, to taste

To serve

• 3 celery sticks, sliced on the angle
• 1 spring onion, finely sliced (optional)

Hot sauce brands vary in salt and heat, so I taste the sauce once it’s melted with butter, then decide if it needs more vinegar for sharpness or a pinch more sugar to take the sting out. The brown sugar is tiny, it’s there to smooth the edges rather than make it sweet.

Greek yoghurt makes a thick, tangy base for the dip, and it means the blue cheese can do its thing without the dip turning heavy. If your blue cheese is very salty, go easy with extra seasoning until the end.

Equipment

A grill pan, barbecue or oven grill works well here. I like a grill pan because you can get colour quickly, then finish with a quick brush of buffalo sauce so it clings without turning bitter.

You will also want a small saucepan for melting the sauce and a bowl for the dip. A brush helps with basting, but a spoon works if you do it patiently. Tongs are essential, partly for turning, partly because skewers love to roll away at the worst moment.

Instructions

Prepare the skewers

1. If using wooden skewers, soak them in cold water for 30 minutes.
2. Pat the chicken dry, then cut into even chunks so everything cooks at the same pace.
3. Thread chicken onto skewers, leaving small gaps between pieces for browning.

Make the blue cheese dip

1. In a bowl, mash the blue cheese into the yoghurt with a fork.
2. Stir in milk, lemon juice and grated garlic.
3. Taste and add black pepper. Chill until serving so it thickens slightly.

Cook the buffalo sauce

1. In a small saucepan over a low heat, melt the butter.
2. Whisk in hot sauce, cider vinegar, brown sugar, garlic powder, salt and black pepper.
3. Warm for 2 minutes, then turn off the heat. Keep it warm, not boiling.

Grill the chicken

1. Heat a grill pan or barbecue to medium-high and lightly oil the grates.
2. Cook skewers for 10 to 14 minutes total, turning every 2 to 3 minutes, until browned and cooked through.

Sauce and set

1. Brush buffalo sauce over the skewers for the final 2 to 3 minutes, turning and brushing in thin layers.
2. Rest the skewers for 2 minutes, then brush once more for shine.

Technique Notes

Buffalo sauce tastes best when it hits hot chicken, not when it cooks for ages. I grill the chicken first, then glaze at the end, so you get tang and butter without the vinegar tasting harsh or the sauce catching in the pan.

Thin layers matter. One thick coat slides off and steams, thin coats cling and set. If you want extra sauce for dipping, warm a little more hot sauce and butter in the pan rather than scraping the last drops off the basting brush.

Serving Suggestions

I serve these with a big pile of celery and the blue cheese dip front and centre. The crunch and creaminess keep the heat enjoyable, and it stops the plate feeling like it’s all sauce and no balance.

For a bigger spread, add a second skewer style that takes things in a different direction. Peri peri skewers with garlic and lemon punch bring sharp citrus heat, while thai red curry coconut skewers for creamy heat add fragrant richness that plays nicely with buffalo tang.

Wine and Beer Pairings

For wine, I like a chilled off-dry Riesling because a touch of sweetness softens the chilli and the acidity stands up to vinegar without flinching. A crisp rosé also works well, especially one with bright red fruit, it refreshes your palate between spicy bites and doesn’t fight the blue cheese.

For beer, a cold pilsner is my reliable choice, the fizz and bitterness cut through buttery sauce and creamy dip. A session IPA is great too if you like hops, the bitterness keeps the sauce tasting sharp and the citrusy aroma sits neatly with the vinegar.

Frequently asked questions

Tips for Success: buffalo BBQ chicken skewers

Make the dip first. It tastes better after a little chill, and it means you are not trying to crumble blue cheese while flipping skewers and dodging hot sauce splashes.

Glaze late and glaze lightly. Buffalo sauce is bold already, and it clings best when the chicken is hot and dry on the surface. I brush twice near the end, then once after resting, and that gives plenty of flavour without turning the outside soggy.

Variations

For a lighter dip, swap half the yoghurt for cottage cheese, then blitz until smooth. It keeps the creamy feel, adds extra protein and still lets the blue cheese come through.

For extra smoky buffalo skewers, add 2 g smoked paprika to the sauce and a pinch more black pepper. It gives a deeper finish that pairs brilliantly with crunchy celery and a cold drink.

Storage and Reheating: buffalo BBQ chicken skewers

Cool leftovers, then store in an airtight container in the fridge for up to 3 days. Keep the dip separate, it stays fresher and the chicken does not soften in the container.

Reheat the chicken in a hot frying pan with a splash of water and a lid for 2 minutes, then uncover for 1 minute to bring back a little browning. Brush with a small amount of warmed buffalo sauce after reheating to wake the flavour up again.

Nutrition Information

These skewers are rich in protein, and the yoghurt-based dip adds calcium without relying on heavy creams. Celery gives crunch and a little fibre, which helps the plate feel more balanced than a straight-up sauce situation.

For dietary alternatives, use lactose-free yoghurt for the dip if needed, or swap to a thick unsweetened plant yoghurt and use a dairy-free blue cheese style alternative. To reduce sodium, choose a lower-salt hot sauce and season the dip with lemon and pepper rather than extra salt.

Buffalo BBQ Chicken Skewers with Blue Cheese and Celery

Kitchen Team @ Spooning and Forking

Grill chicken thighs until browned, then brush with warm buffalo sauce made from hot sauce and butter for a tangy finish. Serve with a thick blue cheese yoghurt dip and crunchy celery. Glaze in thin layers at the end for the best cling and flavour.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Minimum marinating time 30 minutes mins

Course Main Course

Cuisine American

Servings 4 Servings

Calories 643 kcal

Ingredients

  

1x2x3x

For the chicken

• 700 g chicken thighs boneless and skinless, cut into 3 cm chunks
• Neutral oil for the grill grates

For the buffalo sauce

• 120 ml hot sauce Frank’s-style is ideal
• 60 g butter unsalted
• 10 ml cider vinegar
• 5 g brown sugar soft
• 2 g garlic powder
• 1 g sea salt
• Black pepper to taste

For the blue cheese dip

• 120 g blue cheese crumbled
• 150 g Greek yoghurt
• 30 ml milk any kind, to loosen
• 10 ml lemon juice
• 1 clove garlic small, finely grated
• Black pepper to taste

To serve

• 3 celery sticks sliced on the angle
• 1 spring onion finely sliced (optional)

Instructions

 

Prepare the skewers

• If using wooden skewers, soak them in cold water for 30 minutes. Pat the chicken dry, then cut into even chunks so everything cooks at the same pace. Thread chicken onto skewers, leaving small gaps between pieces for browning.

Make the blue cheese dip

• In a bowl, mash the blue cheese into the yoghurt with a fork. Stir in milk, lemon juice and grated garlic. Taste and add black pepper. Chill until serving so it thickens slightly.

Cook the buffalo sauce

• In a small saucepan over a low heat, melt the butter. Whisk in hot sauce, cider vinegar, brown sugar, garlic powder, salt and black pepper. Warm for 2 minutes, then turn off the heat. Keep it warm, not boiling.

Grill the chicken

• Heat a grill pan or barbecue to medium-high and lightly oil the grates. Cook skewers for 10 to 14 minutes total, turning every 2 to 3 minutes, until browned and cooked through.

Sauce and Serve

• Brush buffalo sauce over the skewers for the final 2 to 3 minutes, turning and brushing in thin layers. Rest the skewers for 2 minutes, then brush once more for shine.

Notes

Hot sauce brands vary in salt and heat, so I taste the sauce once it’s melted with butter, then decide if it needs more vinegar for sharpness or a pinch more sugar to take the sting out. The brown sugar is tiny, it’s there to smooth the edges rather than make it sweet.

Greek yoghurt makes a thick, tangy base for the dip, and it means the blue cheese can do its thing without the dip turning heavy. If your blue cheese is very salty, go easy with extra seasoning until the end.

Nutrition

Calories: 643kcalCarbohydrates: 6gProtein: 39gFat: 51gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gCholesterol: 229mgSodium: 1500mgPotassium: 526mgFiber: 0.3gSugar: 4gVitamin A: 867IUCalcium: 238mgIron: 2mg

Keyword blue cheese, buffalo skewers, celery crunch, spicy chicken, tangy sauce

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