Buffalo Chicken Skewers

Oxmoor House


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1 pound chicken breast tenders (9 tenders)
1/4 cup hot sauce (such as Frank's Red Hot)
3 tablespoons light stick butter, melted
1 tablespoon ketchup
1/4 teaspoon salt
Cooking spray
1 8 (4-inch) celery sticks
3/4 cup refrigerated light blue cheese dressing (such as Marie's)


Prep: 24 Minutes
Cook: 6 Minutes

Preheat broiler.

Place each chicken tender between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Cut each tender in half crosswise.

Combine hot sauce, butter, and ketchup in a medium bowl; reserve 3 tablespoons mixture, and set aside. Add chicken to remaining mixture in bowl; toss well. Thread 1 piece of chicken onto each of 18 (6-inch) skewers. Sprinkle evenly with salt.

Cover a large baking sheet with foil, and coat with cooking spray. Place skewers on prepared pan, and broil 3 minutes on each side or until done. Brush with reserved 3 tablespoons hot sauce mixture. Serve with celery and dressing.

Note: If using wooden skewers, soak them in water 30 minutes before broiling.

Created date

March 2010

Nutritional Information

Calories 54
Fat 1.9 g
Satfat 0.8 g
Protein 6.0 g
Carbohydrate 2.9 g
Cholesterol 18 mg
Iron 0.3 mg
Sodium 162 mg
Caloriesfromfat 33 %
Fiber 0.3 g
Calcium 5 mg