Buffalo Rosemary Chicken Skewers
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.
How to make rosemary skewers
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.
How to prevent the rosemary from burning
Place the chicken on the edge of the grill so the rosemary hangs off.
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?
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’.
A great side dish to pair with the chicken skewers is roasted beet and grilled corn salad.
Buffalo Rosemary Chicken Skewers – Step by Step
To a bowl add hot sauce, apple juice, melted butter and chopped rosemary. Whisk to mix well.
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.
When the chicken has marinated, skewer 2 pieces of chicken per rosemary sprig.
Place the skewers onto a preheated grill (with the rosemary hanging off the side so it doesn’t burn) and grill for 4 minutes.
Turn and brush the chicken with the sauce. When they are done, brush all over with the sauce before serving.
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- 16 rosemary sprigs
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 cup Franks Red Hot sauce
- 1/4 cup apple juice
- 1 tablespoon unsalted butter, melted and cooled
- 1 pound boneless skinless chicken breasts, cut into 1 1/2-inch pieces
- Blue cheese dressing
- Remove about 1/3 of the rosemary from the end of the sprigs. Finely chop the rosemary for the sauce.
- To a mixing bowl, add the hot sauce, apple juice, melted butter and chopped rosemary, mix well.
- 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.
- Once the chicken has marinated, pat the pieces dry with a paper towel.
- Take a sprig of the rosemary and skewer the 2 pieces of chicken, repeat with the rest of the chicken.
- Preheat a grill pan over medium high heat.
- Brush the chicken with olive oil and grill.
- Turn the chicken after 2 minutes and brush the grilled side with reserved hot sauce (do not use the marinade).
- When the chicken is cooked on the second side transfer to a plate and brush with more hot sauce.
- Serve hot with blue cheese dressing.
The recipe yields 16 skewers with 2 pieces of chicken on each skewer
Amount Per Serving: Calories: 81Saturated Fat: 1gCholesterol: 40mgSodium: 526mgCarbohydrates: 1gProtein: 12g