These Buffalo Rosemary Chicken Skewers are marinated in buffalo rosemary sauce and skewered onto fresh rosemary sprigs for a pretty presentation. Best served with blue cheese dipping sauce. Isn’t food served on a stick fun?

Rosemary skewered chicken served on a white platter with dipping sauce viewed from overhead

This is an easy chicken skewers/kabob recipe that is a little something different. Since they are skewered onto rosemary, rosemary is also used in the buffalo chicken marinade and sauce. This is when I discovered that buffalo sauce works really well with fresh rosemary. In fact, I would go as far to say that you can pair most herbs with buffalo sauce.

A closeup showing the buffalo chicken grill marks and fresh rosemary sprigs

How to make rosemary skewers for grilling

This buffalo chicken was not always destined to be skewered onto rosemary. When I was removing the rosemary leaves from the rosemary sprigs to chop it for the sauce, it occurred to me the thick branches would make really good skewers. I was all set to use my regular metal skewers but decided this would transform the presentation. I think it really does.

At that point I had to re-think the grilling method because the rosemary would burn up faster than a brush fire, so I decided to use my indoor grill pan. This actually turned out fine because the chicken cooks so quickly it seemed a waste to fire up the outdoor grill.

How to prevent the rosemary from burning

Place the chicken on the edge of the grill so the rosemary hangs off.

Pieces of chicken coated in buffalo sauce skewered onto fresh rosemary sprigs lying on a square white plate

No grill? No problem!

If it’s winter or you don’t have an stovetop grill you can cook these buffalo rosemary chicken skewers in the broiler. Cover the rosemary with foil and broil 4 inches from the heat on each side until they brown, about 4 minutes. Wrap the rosemary in foil to prevent burning.

Do I have to use rosemary as the skewer?

Yes, but the rosemary does give a lovely flavor to the chicken. You can use regular metal or wooden skewers. Just remember to soak wooden skewers before grilling on the outdoor grill, but you wont get the rosemary infusion or any ooh’s and aah’s from your family or guests, just sayin’.

Serving suggestion

What goes better with buffalo sauce than blue cheese? I have the best and easiest recipe for chunky blue cheese dressing. You can click on the text to be taken to the recipe or see the link and picture below. The perfect dip for these grilled chicken skewers.

Dipping a buffalo rosemary chicken skewer into blue cheese sauce

Buffalo Rosemary Chicken Skewers – Step by Step

To a bowl add hot sauce, apple juice, melted butter and chopped rosemary. Whisk to mix well.

Hot sauce, apple juice, melted butter and rosemary are whisked together in a glass bowl

Add the chicken pieces to a ziptop bag (or container with a lid) and pour 2/3 of the sauce over the chicken. The rest of the sauce will be used to baste the chicken while it grills. Mix the chicken and sauce well, seal and refrigerate for at least 1 hour, up to 24 hours.

Chicken pieces in a ziptop bag with buffalo rosemary sauce

When the chicken has marinated, skewer 2 pieces of chicken per rosemary sprig.

Chicken pieces are skewered onto rosemary sprigs on a cutting board

Place the skewers onto a preheated grill (with the rosemary hanging off the side so it doesn’t burn) and grill for 4 minutes.

Rosemary skewered chicken on the grill

Turn and brush the chicken with the sauce. When they are done, brush all over with the sauce before serving.

Buffalo rosemary chicken skewers on the grill being brushed with buffalo sauce

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Yield: 8

Buffalo Rosemary Chicken Skewers

Grilled chicken with buffalo sauce skewered on rosemary sprigs

Classic buffalo chicken is skewered onto fresh rosemary sprigs for a pretty presentation and little infusion of rosemary, served with a delicious blue cheese dipping sauce.

Prep Time 24 minutes
Cook Time 4 minutes
Total Time 28 minutes


  • 16 rosemary sprigs
  • 1 teaspoon fresh rosemary, finely chopped
  • 1/2 cup (118 ml) hot sauce buffalo sauce
  • 1/4 cup (60 ml) apple juice
  • 1 tablespoon unsalted butter, melted and cooled
  • 1 pound (453 grams) boneless skinless chicken breasts, cut into 1 1/2-inch pieces
  • Blue cheese dressing


  1. Remove about 1/3 of the rosemary from the end of the sprigs. Finely chop the rosemary for the sauce.
  2. To a mixing bowl, add the hot sauce, apple juice,  melted butter and chopped rosemary, mix well.
  3. Add the chicken to a sealable bag or dish with a lid. Pour 2/3 of the hot sauce mixture over the chicken and mix well. Seal and refrigerate for 1 hour up to 24 hours. Set the other 1/3 of the sauce aside.
  4. Once the chicken has marinated, pat the pieces dry with a paper towel.
  5. Take a sprig of the rosemary and skewer the 2 pieces of chicken, repeat with the rest of the chicken.
  6. Preheat a grill pan over medium high heat.
  7. Brush the chicken with olive oil and grill.
  8. Turn the chicken after 2 minutes and brush the grilled side with reserved hot sauce (do not use the marinade).
  9. When the chicken is cooked on the second side transfer to a plate and brush with more hot sauce.
  10. Serve hot with blue cheese dressing.


The recipe yields 16 skewers with 2 pieces of chicken on each skewer

Nutrition Information



Serving Size


Amount Per Serving Calories 126Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 35mgSodium 161mgCarbohydrates 6gFiber 2gSugar 3gProtein 10g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.