Juicy grilled chicken breast is coated in a savory Buffalo marinade, threaded onto skewers and finished with warm blue cheese butter, lemon and parsley.
ten- 5 inch skewers (or 5 longer skewers), if wooden skewers, soak in water before using
2lbs(900 grams) chicken breasts, frozen, and cut into thin slices using a knife while frozen
For the chicken marinade
1tbspBetter than Bouillon Chicken Base
⅓cupbuffalo sauce
2tbspextra-virgin olive oil
½tspground pepper
1tspgarlic powder
1tsponion powder
1tspsmoked paprika
For the blue cheese butter sauce
1(½ cup) stick butter
¼cupcrumbled blue cheese
1tsplemon juice
kosher salt and ground pepper to taste
3tbspfresh minced parsley
Instructions
Marinate the chicken: Add all of the chicken marinade ingredients to a medium bowl and whisk together to combine. Add all of the frozen, knife sliced chicken breast pieces to the marinade, toss to fully coat and let sit for 15-30 minutes or until the chicken has thawed.
Thread the marinated chicken onto the skewers, dividing evenly between the skewers.
Heat the grill to medium-high heat, about 400F.
Oil the grill well and when heated, place the skewers on the grill and cook, turning occasionally, for about 10-12 minutes or until cooked through (internal temperature reached 165F) and well browned.
Remove from the grill and let rest for 5 minutes.
While the chicken rests, melt the butter with the crumbled blue cheese in a saucepan on the oven on medium-low heat. Once melted, stir in the lemon juice and season to taste with salt and pepper (pinch of each to start). Let cool for a few minutes and then stir in the parsley. Immediately brush all the skewers with the blue cheese butter sauce.
Notes
These chicken skewers are great as a meal for 4 paired with our Greek Cabbage Salad