When I saw this recipe for Grilled Buffalo Chicken Kebobs I knew my family was going to love it. We are big fans of buffalo chicken wings and this recipe melds those spicy and sweet flavors perfectly. The addition of crisp iceberg lettuce and wedged new potatoes really round out the meal. Here's how to make it:
1 pound boneless skinless chicken breasts, cut into 24 cubes
24 (about 1 1/2 cups) refrigerated new potato wedges, from 1-pound 4-ounce bag
24 pieces (about 1 inch) celery
2 tablespoons olive or vegetable oil
1 teaspoon red pepper sauce
1/2 teaspoon black and red pepper blend
1/2 teaspoon seasoned salt
6 cups torn romaine lettuce
1/2 cup shredded carrot
1/2 cup blue cheese dressing
- Heat coals or gas grill for direct heat. Thread chicken, potatoes and celery alternately on each of eight 8- to 10-inch metal skewers, leaving 1/4-inch space between each piece. Mix oil and pepper sauce; brush over chicken and vegetables. Sprinkle with pepper blend and seasoned salt.
- Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until chicken is no longer pink in center and potatoes are tender.
- Arrange romaine and carrot on 4 individual serving plates. Top each with 2 kabobs. Serve with dressing.
Moms, what are your favorite hearty salads for summertime?