Tender seasoned chicken breast is skewered with bell peppers and onions then lightly seasoned with Cajun seasoning and basted with buttery Buffalo sauce.
Appetizers, Main Dish
Barbecue, Party Food
Grilled Buffalo Chicken Skewers
2large boneless, skinless chicken breastsdiced into 1 inch cubes
1red bell pepperdiced into 1 inch pieces
1green bell pepperdiced into 1 inch pieces
1small yellow oniondiced into 1 inch pieces
1tbspCajun seasoningYour favorite brand works, I've also used Old Bay Seasoning (not necessarily Cajun, but delicious!)
1/2cupFrank's Buffalo sauce
2 tbspsalted butter
Before skewering your kebabs, 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! Preheat your grill to medium high (around 425-450 degrees F)
Alternate chicken, peppers, and onions on your skewers. After all of the ingredients have been placed on the skewers, season with the Cajun seasoning.
Place your kebabs on the grill and allow to cook on one side for 6-8 minutes. Flip once and continue cooking on the other side for an additional 6-8 minutes.
While the kebabs cook, heat the Buffalo sauce and salted butter over medium heat on your stove top. Stir well to combine. Take the Buffalo sauce mixture out to the grill and baste each kebab liberally.
Cook for an additional few minutes until the Buffalo sauce has set and the internal temperature of your kebabs reads 165 degrees F.
Remove from the grill and serve with ranch dressing for dipping.