Looking for a grilled chicken skewer that naturally infuses flavor as it grills? My Buffalo Rosemary Chicken Skewers do exactly that. Juicy chicken breast pieces are marinated in buffalo sauce sweetened with apple juice, fresh rosemary, and melted butter. As the chicken cooks, the rosemary releases its aroma, flavoring the meat from the inside out. Serve with a creamy blue cheese dipping sauce for the ultimate grilled appetizer or main. Because food on a stick? Always a good idea for a tasty bites as well as a pretty presentation.
Ingredients
- Fresh rosemary sprigs
- Chopped rosemary
- Buffalo hot sauce
- Apple juice
- Butter or olive oil
- Chicken breast or skinless chicken thighs
- Salt & pepper
- Blue cheese dressing
Why I love this recipe
These chicken kabobs/chicken kebabs aren’t just eye-catching—they’re a deliciously unique way to infuse great flavor from fresh herbs into grilled chicken. The combo of tangy buffalo sauce and fresh rosemary is unexpected, but incredibly tasty. It’s a fresh twist on a classic buffalo flavor.
The best buffalo sauce marinade
The marinade is one of the reasons I love this recipe. Not only does the thick marinade helps coat chicken evenly, the buffalo flavor adds a little spicy kick. The spices is also mellowed by adding melted butter and a hint of sweetness from apple juice and earthy rosemary balance out the flavors.
How to a make rosemary skewers for grilling
Start by selecting thick, sturdy rosemary sprigs—these will act as your natural skewers. Choose stems that are firm enough to hold and thread pieces of chicken (or other ingredients) without breaking. Not only do they hold everything together, but they also infuse your food with delicious, herbal flavor as it grills. Also, when you grill chicken you get those great grill marks.
Preventing rosemary skewers from burning on the grill
This was a tricky one to figure out—you definitely don’t want a mini brush fire on your hands! What worked for me is hanging the ends of the rosemary sprigs off the edge of the grill, away from direct heat and open flames.
No grill, no problem
If you don’t have an outdoor grill, or it’s too cold to grill outdoors, you can use an indoor grill pan for the stovetop. This also ensures no rosemary will burn. You can also cook them under the oven broiler/oven grill, just cover the rosemary in foil.
Do I have to use rosemary for the skewer?
No, but the rosemary does give a lovely flavor to the chicken. You can use regular metal or wooden skewers. Just remember to soak wooden skewers before grilling on the outdoor grill, but you wont get the rosemary infusion or any ooh’s and aah’s from your family or guests, just sayin’.
Buffalo Rosemary Chicken Skewers step-by-step
- Whisk the buffalo sauce, melted butter and rosemary in medium bowl.
2. To a ziptop bag, place chicken pieces and mix with ⅔ of the marinade and mix to coat. Seal the bag and allow to marinate for at least 1 hour, up to 24 hours in the fridge.
3. Thread the chicken pieces on to rosemary sprigs.
4. Grill the chicken on each side.
5. Brush with the rest of the marinade.
Blue cheese dipping sauce
What goes better with buffalo sauce than blue cheese? I have the best and easiest recipe for Chunky Blue cheese Dressing.
More buffalo recipes to try
Love that tangy, spicy taste? Here are a few more delicious ways to use Buffalo sauce:
- Buffalo Sauce Burgers – Juicy burgers with a spicy kick served with blue cheese celery slaw
- Warm Buffalo Chicken Salad – A bold, flavor-packed twist on a classic
- Baked Buffalo Chicken Tenders – Crispy, oven-baked tenders served with a creamy blue cheese sauce
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Prep Time
1 hour
Cook Time
4 minutes
Total Time
1 hour 4 minutes
Ingredients
- 16 rosemary sprigs
- 1 teaspoon fresh rosemary, finely chopped
- ½ cup (118 ml) hot sauce buffalo sauce
- ¼ cup (60 ml) apple juice
- 1 tablespoon unsalted butter, melted and cooled
- Salt and pepper
- 1 pound (453 grams) boneless skinless chicken breasts, cut into 1 ½-inch pieces
- Blue cheese dressing
Instructions
- Remove about ⅓ of the rosemary from the end of the sprigs. Finely chop the rosemary for the sauce.
- To a mixing bowl, add the hot sauce, apple juice, melted butter, chopped rosemary and salt and pepper to taste, mix well.
- Add the chicken to a sealable bag or dish with a lid. Pour ⅔ of the hot sauce mixture over the chicken and mix well. Seal and refrigerate for 1 hour up to 24 hours. Set the other ⅓ of the sauce aside.
- Once the chicken has marinated, pat the pieces dry with a paper towel.
- Take a sprig of the rosemary and skewer the 2 pieces of chicken, repeat with the rest of the chicken.
- Preheat a grill pan over medium high heat.
- Brush the chicken with olive oil and grill.
- Turn the chicken after 2 minutes and brush the grilled side with reserved hot sauce (do not use the marinade).
- When the chicken is cooked on the second side transfer to a plate and brush with more hot sauce.
- Serve hot with blue cheese dressing.
- This recipe yields 16 skewers with 2 pieces of chicken on each skewer.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 126Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 35mgSodium 161mgCarbohydrates 6gFiber 2gSugar 3gProtein 10g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
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