Ingredients

The following ingredients have 4 Servings
  • 8 boneless skinless chicken thighs (cut into 6 pieces*)
  • 1 cup Frank's Red Hot
  • 1/4 cup ghee ((or butter))
  • 2 cloves garlic (minced)
  • 2 tbsp sriracha*
  • 1 tsp cayenne pepper
  • 1 tsp smoked chipotle powder

Instruction

  • Place 8 wooden skewers to soak in cold water for at least 30 minutes.
  • Bring the Frank’s Red Hot, ghee and garlic to a boil, then reduce the heat and simmer for 1 or 2 minutes; whisk in sriracha, cayenne pepper and chipotle powder, then remove from heat and let cool for 15-20 minutes.
  • Preheat your outdoor grill to medium-high.
  • Place the pieces of chicken in a non-reactive container and pour in about 2/3 of the buffalo sauce. Mix to coat really well then thread the pieces of chicken onto 8 bamboo sticks;
  • Place the chicken skewers on the grill, turning them every 2 to 3 minutes, brushing them lightly with some of the leftover buffalo sauce each time, until the meat is cooked through, about 10-12 minutes total.
  • Remove the cooked skewers to a plate, brush them generously with more of that Buffalo sauce and garnish with chopped green onions if desired; serve without delay.