Grilled Buffalo Chicken Skewers with Blue Cheese Butter

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If you’re looking for buffalo chicken skewers that are smoky, packed with tangy Buffalo flavor, and finished with a rich blue cheese butter, you’ve officially found the perfect recipe for you. Thin slices of chicken soak up every bit of a savory Better Than Bouillon marinade before hitting the grill, then get brushed with a warm, blue cheese butter that melts into every bite.

Instead of cutting chicken into chunky cubes, I slice the chicken while it’s still frozen. It might sound unconventional, but frozen chicken is much firmer, making it easier to create thin, even slices. That means more surface area for the marinade, more caramelization on the grill, and chicken that cooks evenly without drying out!

Recipe Summary

Buffalo chicken skewers are made with thin slices of chicken breast marinated in Buffalo sauce, Roasted Chicken Base, olive oil, and spices before being grilled until perfectly juicy. They’re finished with a warm blue cheese butter made with fresh parsley and lemon for a creamy, tangy finish.

Why You’ll Love These Buffalo Chicken Skewers

Big Buffalo flavor

Buffalo sauce brings the signature tangy heat, while smoked paprika, garlic powder, and onion powder round everything out with a smoky, savory flavor. You don’t need a mile-long ingredient list for this one either; it’s simple but delicious.

A marinade that actually tastes like chicken

One of my favorite tricks in this recipe is adding Better Than Bouillon Roasted Chicken Base to the marinade. Because it’s so concentrated, it adds deep roasted chicken flavor in just a short 15–30 minute marinade, giving the chicken deeper roasted flavor without an overnight marinade.

Thin slices mean juicy chicken

Slicing frozen chicken breast into thin strips gives you evenly sized pieces that thaw quickly in the marinade and grill in about 10–12 minutes. No dry edges. No raw centers. Just juicy chicken!

Blue cheese belongs at the finish

If you’ve ever tossed blue cheese onto the grill, you know it can separate, scorch, and lose that creamy tang.

That’s exactly why I brush the warm blue cheese butter onto the chicken after it comes off the grill. The butter melts into the rested chicken while the blue cheese stays creamy (instead of burning over direct heat). Brush it over the rested chicken while it’s still warm.

If you’re serving guests who prefer ranch over blue cheese, pair these skewers with my Greek Yogurt Ranch Dressing for a cool, creamy contrast to all that Buffalo heat.

Key Ingredients and What Makes Them Work

You won’t need a huge grocery list to make these Buffalo skewers, but you’ll need a few key ingredients.

Roasted Chicken Base

The secret weapon.

Instead of relying on a long overnight marinade, Better Than Bouillon Roasted Chicken Base adds rich roasted chicken flavor in just 15–30 minutes. Combined with the Buffalo sauce and spices, it seasons the chicken all the way through while keeping the ingredient list nice and simple.

Buffalo sauce

Buffalo sauce is where all that classic tangy heat comes from. Since every brand has a slightly different spice level, you can easily choose one that matches your own heat preference (from mild to extra spicy).

Blue cheese butter sauce

Butter creates a silky, brushable consistency while blue cheese melts into salty, tangy goodness. Fresh lemon juice cuts through the richness, and parsley is stirred in after the butter cools slightly to keep it bright and fresh.

Want to make it a full meal? Slide the finished chicken into my Fluffy Greek Pita Bread with crunchy lettuce, fresh veggies, and a drizzle of ranch for the ultimate Buffalo-inspired sandwich.

The Frozen-Chicken Slicing Method

I know it might seem a little strange to start with frozen chicken, but trust me, this technique is worth it.

Frozen chicken is firmer, making it much easier to cut into thin, even slices instead of uneven chunks. Those consistent slices aren’t just prettier; they’re the secret to chicken that cooks evenly from end to end.

Once sliced, the chicken goes straight into the Buffalo marinade where it thaws for 15–30 minutes. As it thaws, the surface picks up the smoky Buffalo marinade.

The biggest thing to pay attention to is consistency. Rather than worrying about exact measurements, aim for slices that look similar in thickness. When every piece is roughly the same size, they’ll all finish cooking together instead of leaving you with some pieces drying out while others still need time.

Because you’re working with raw chicken, food safety matters just as much as flavor. Discard marinade that touched raw chicken, and use a clean bowl and brush for the finishing butter.

A little extra care up front means perfectly grilled chicken that reaches 165°F evenly without sacrificing those browned edges you want.

Tips for Juicy, Evenly Grilled Skewers

Making grilled Buffalo chicken skewers is actually pretty straightforward, but these little tips make all the difference.

Soak your skewers

If you’re using wooden skewers, soak them before threading the chicken. It’ll help prevent the exposed ends from scorching while the chicken cooks.

Start with a hot grill

Preheat your grill to about 400°F and oil the grates well before adding the skewers. A properly heated grill gives you beautiful browning while helping the chicken release cleanly.

Divide the chicken evenly

Try to load roughly the same amount of chicken onto each skewer. Evenly filled skewers cook at about the same rate, making it much easier to avoid overcooked or undercooked pieces.

Turn occasionally

There’s no need to constantly flip the skewers. Turn them every few minutes so all sides develop those gorgeous grill marks while keeping an eye out for any flare-ups caused by dripping marinade or oil.

Use a thermometer

The thickest piece of chicken should reach 165°F on an instant-read thermometer.

Don’t skip the rest

Once the skewers come off the grill, let them rest for five minutes before brushing on the blue cheese butter. The rest allows the juices to settle while giving the butter the perfect warm surface to melt into without separating.

Troubleshooting

The chicken is browning too fast.
Move the skewers to a slightly cooler part of the grill and let the centers finish cooking until they reach 165°F.

The skewers are sticking.
Usually this means the grill wasn’t hot enough or the grates weren’t oiled well. Give the chicken time to develop a browned crust before trying to flip it.

Some pieces cooked faster than others.
This usually comes back to slice thickness. Keeping the chicken evenly sliced helps every piece finish cooking together.

The blue cheese butter looks greasy.
Heat it gently over medium-low heat, then let it cool for a couple of minutes before stirring in the parsley. This keeps the sauce creamy and helps it cling beautifully to the chicken instead of separating.

What to Serve with Buffalo Chicken Skewers

Serve these as a game-day appetizer with plenty of dipping sauces, or make them the star of dinner with a few sides. Try the skewers with one of these sides.

Keep it cool with ranch

Buffalo and ranch are a classic pairing for a reason. My Greek Yogurt Ranch Dressing adds a creamy contrast that balances the tangy heat without feeling heavy. Set out a bowl for dipping!

Add something crunchy

Every rich, buttery bite deserves a little crunch. Pair these skewers with my High-Protein No-Mayo Coleslaw for a fresh side that brightens up the entire meal.

Wrap them in warm pita

One of my favorite ways to serve these is tucked into my Fluffy Greek Pita Bread with lettuce, cucumbers, tomatoes, and an extra drizzle of ranch or blue cheese dressing. It turns these skewers into an easy handheld dinner that feels like something you’d order at your favorite restaurant.

Love Buffalo everything?

If you’re as obsessed with Buffalo flavors as I am, you’ll definitely want to check out my Buffalo Chicken Tacos next. They bring all that tangy, spicy goodness into a completely different meal that’s just as satisfying.

Make-Ahead and Storage

One of the best things about this recipe is how quickly it comes together. The marinade is designed around a short 15–30 minute thaw-and-marinate window, so there’s no need to plan an overnight soak. In fact, I recommend sticking with the tested method for the juiciest results.

If you’d like to get a head start, you can soak your wooden skewers ahead of time and measure out all of the blue cheese butter ingredients so everything is ready once the chicken comes off the grill.

Storing leftovers

Store leftover cooked chicken in an airtight container in the refrigerator for 3–4 days. Use leftovers over salads, in wraps, or tucked into pita.

Reheating

Reheat the chicken gently so it doesn’t dry out. If you have extra blue cheese butter, warm it separately and brush it over the chicken after reheating. This helps keep the chicken moist while preventing the butter sauce from separating or becoming greasy.

Frequently Asked Questions