When I was pregnant with my little guy I craved buffalo flavored everything! I kind of assumed the craving would go away when he was born, but it definitely has not!
These Buffalo Chicken Kabobs are so easy to put together because the meat doesn’t have to marinate like most other kabobs. All you need is some good buffalo sauce, a few of your favorite veggies, and chicken. These are a great for a last minute dinner or quick lunch.
Franks Buffalo Sauce
Franks is our go-to when it comes to buffalo sauce! It’s the perfect combination of sweet and spicy, but the best part about it is the fact that it’s zero calories. You can have as much of this sauce on your kabobs as you want!
We used THESE brushes to baste our skewers with our buffalo sauce.
Picking Vegetables for your Buffalo Chicken Kabobs
You really can’t go wrong with any grilled vegetables, but there are a few that might not taste great with buffalo sauce. Here are a few vegetables we like to use when grilling these up with our Franks Buffalo Sauce.
- Red Peppers
- Green Peppers
- Red Onions
- Celery
- Mushrooms
- Yellow Onion
How to make Buffalo Chicken Kabobs
Making chicken kabobs is a lot easier than it seems! Here’s how we made ours.
Start by chopping your vegetables and chicken into one inch pieces. Make sure they are wide enough to be put on the skewer without splitting.
Layer your vegetables and chicken on your skewers, leaving a small space in between each piece. Place your assembled kabobs on a large dish for basting, we found it easiest to lay them in a 9×13 pan or a cookie sheet.
Baste your kabobs with buffalo sauce covering each side, make sure to cover those vegetables too!
Heat your grill to medium high heat. Once it’s heated, layer kabobs on to grate at least one inch apart. Make sure not to stack your kabobs!
Most kabobs require about 10-15 minutes to cook. We recommend rotating kabobs 4 times and let them cook for 3 minutes on each side to ensure doneness and a nice crispy exterior.
HOW DO YOU STORE LEFTOVER KABOBS?
Leftover kabobs can be stored off or on skewers, in an airtight container in the refrigerator for up to 4 days.
I find that it’s easier to store the leftover kabobs off of their skewers, just in a reusable air-tight container (like these ones). It makes for a really easy grab-and-go meal the next day!
RELATED RECIPE: THESE MARINATED GRILLED BBQ PORK SKEWERS ARE THE PERFECT SUMMER GRILLING RECIPE!
Did you love our Buffalo Chicken Kabobs? Check out some of our other chicken kabobs!
- Hawaiian Chicken Kabobs
- Grilled Island Chicken Kabobs
- Grilled Chinese Chicken Kabobs
- Hawaiian BBQ Chicken Kabobs
Buffalo Chicken Kabobs Recipe
Ingredients
- 5 boneless, skinless chicken breasts
- 1 red onion (cut into bite sized pieces)
- 1 red bell pepper (cut into bite sized pieces)
- 1 cup Frank's Buffalo Sauce
- 15 skewers
Instructions
- Preheat grill to medium high heat.
- Chop chicken and vegetables into one inch pieces.
- Layer chicken, pepper, and onions onto skewers.
- Lay skewers in 9 x 13 pan or large baking sheet.
- Baste skewers with buffalo sauce, covering all sides.
- Place kabobs on grill and cook for 10-12 minutes rotating every 4 minutes.
- Remove from grill and baste with buffalo sauce to your liking.
Nutrition
Equipment
- 9x13-inch Baking Pan
- basting brush
Recipe Details
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