Buffalo Rosemary Chicken Skewers
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.
Ingredients
- 16 rosemary sprigs
- 1 teaspoon fresh rosemary finely chopped
- ½ cup (118 ml) hot sauce buffalo sauce
- ¼ cup (60 ml) apple juice
- 1 tablespoon unsalted butter melted and cooled
- Salt and pepper
- 1 pound (453 grams) boneless skinless chicken breasts cut into 1 ½-inch pieces
- Blue cheese dressing
Instructions
- Remove about ⅓ 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, chopped rosemary and salt and pepper to taste, mix well.
- Add the chicken to a sealable bag or dish with a lid. Pour ⅔ of the hot sauce mixture over the chicken and mix well. Seal and refrigerate for 1 hour up to 24 hours. Set the other ⅓ 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.
- This recipe yields 16 skewers with 2 pieces of chicken on each skewer.
Video
Nutrition
Serving: 1 | Calories: 126kcal | Carbohydrates: 6g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 161mg | Fiber: 2g | Sugar: 3g