Buffalo Chicken Skewers

Over the weekend, Jonathan and I experimented with a new way to make buffalo chicken. We wanted to keep it simple and tasty, and we succeeded! So here, I give you are very experimental yet delicious Buffalo Chicken Skewers.

We bought 2 packs of chicken tenderloin strips (to make six skewers). Laying the strips out between two sheets of plastic, use a meat tenderizer to flatten out the strips (or, an actual hammer if you are at your boyfriend’s house). Place your chicken in a large bowl, and add salt, pepper, and all sorts of seasonings (I think we used basil, oregano, italian seasoning, a dash of cinnamon, and some red pepper flakes). He also added in a splace of apple cider vinegar just because. Make sure you turning and tossing your chicken so they are evenly coated in all the delicious seasonings. Then go ahead and add in buffalo wing sauce until well coated. Feel free to add a few dashes of hot sauce, depending on your hot sauce tolerance.

We then allowed the chicken to marinade in the fridge for a couple hours, while we let the skewers soak in the sink. When you are ready to stick ’em, you will weave three strips on each stick – you can sort of see in the picture above how they should look. I just went accordian style so that each piece of chicken was secure on the stick. then bake at 375 or 400 for about 15 minutes. They should cook through pretty quickly since they are thin, but be sure they are fully done!

Eat them with a little blue cheese dressing and BLAM, delicious, juicy chicken with a buffalo flavor. Yum!

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