Buffalo BBQ Chicken Skewers with Blue Cheese and Celery

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.

Course Main Course

Cuisine American

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

Prep Time 15

Cook Time 15

Minimum marinating time 30

Servings Servings

Calories 643

Author Kitchen Team @ Spooning and Forking

Ingredients

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