Buffalo Chicken Kebabs - 06/02/15 - Chicago, IL

Tuesday – June 2, 2015
Buffalo Chicken Kebabs
Chicago, Illinois

While perusing The Chew web site recently, I came across this recipe for buffalo chicken wings with celery blue cheese salad. I decided to try it out on our COBB grill this evening.

After finishing this delicious meal, Sharon and I both agreed this recipe is definitely a "keeper."

BUFFALO CHICKEN KEBABS WITH CELERY BLUE CHEESE SALAD

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs (cut into 1 inch cubes)
• 1/2 cup buffalo hot sauce
• 2 cups sliced celery (peeled and then sliced 1/8 inch thick on a bias)
• 1/4 cup finely sliced scallions
• 1 jalapeno (thinly sliced)
• 1/4 cup parsley leaves (torn)
• 1/2 cup crumbles blue cheese
• olive oil
• kosher salt and freshly ground black pepper
• 6 bamboo skewers (soaked in water for 1 hour)

Step-by-Step Directions

1. Season the chicken with salt and pepper. Place the seasoned pieces in a gallon-sized bag and add the hot sauce. Seal the bag and marinate the chicken for 2-3 hours or overnight.
2. The next day, remove the chicken from the fridge and allow it to rest at room temperature, for about 30 minutes.
3. Remove the chicken from the bag and add about 4 pieces to each skewer. Lightly drizzle with olive oil.
4. Preheat a grill or grill pan to medium high heat. Add the skewers to the grill, cover and cook for 5 minutes. Flip, recover, and continue to cook for another 5 minutes. Remove to a platter to rest for 5 minutes, tented with foil, before serving.
5. Meanwhile make the salad by combining the celery, scallions, jalapenos and parsley leaves. Drizzle with olive oil and season with salt and pepper. Gently fold in the blue cheese.
6. Serve the skewers on top or alongside the celery salad.
7. Tip: Substitute your favorite marinade if you're not a buffalo sauce fan!

Here’s a video that shows how to make this delicious meal. Enjoy!

Tomorrow another adventure begins.