Smoky Colorado Buffalo Chicken Skewers with Spicy Blue Cheese Dip

There is something primal and deeply satisfying about cooking over an open fire, especially when the menu calls for the bold, spirited flavors of the American West. These Colorado Buffalo Chicken Skewers are not just a meal; they are an homage to the rugged beauty of the Rockies, bringing together the heat of classic buffalo spices with the unmatched smoky sear achievable only on an Arteflame grill. Unlike traditional grilling where juices are lost to the flames, the solid steel cooktop of the Arteflame preserves the succulent tenderness of the chicken while creating a caramelized crust that is bursting with flavor. Perfect for tailgating, backyard gatherings, or a simple Tuesday night dinner that feels like a special occasion, this recipe balances the fiery kick of Colorado-style hot sauce with a cooling, homemade blue cheese dip. Prepare to elevate your grilling game with a dish that is as visually stunning as it is delicious.

Ingredients

For the Buffalo Chicken Skewers

• 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 cup Buffalo wing sauce (your favorite brand or homemade)
• Salt and freshly ground black pepper to taste
• Wooden skewers (soaked in water for 30 minutes) or metal skewers

For the Spicy Blue Cheese Dip

• 1/2 cup crumbled blue cheese
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp hot sauce (optional, for extra kick)
• 1 clove garlic, minced
• Fresh chopped chives or celery sticks for garnish

Instructions

Step 1: Marinate and Prep the Chicken

1. Begin by patting the cubed chicken dry with paper towels to ensure the spices adhere properly.
2. In a large mixing bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Toss the chicken cubes in the spice mixture until every piece is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
4. While the chicken marinates, thread the cubes onto your skewers. If using wooden skewers, ensure they have been soaked to prevent burning.

Step 2: Prepare the Spicy Blue Cheese Dip

1. In a medium bowl, combine the crumbled blue cheese, sour cream, mayonnaise, lemon juice, minced garlic, and hot sauce.
2. Stir well, mashing some of the larger blue cheese crumbles with a fork to release their flavor into the creamy base.
3. Taste and adjust seasoning with a pinch of salt or pepper if needed.
4. Refrigerate the dip until you are ready to serve; chilling helps the flavors meld together.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal.
2. Allow the grill to heat up for about 15-20 minutes. You are looking for a high-heat center for searing and a medium-heat outer ring for finishing the cook.
3. Lightly oil the flat steel cooktop to prevent sticking and to help develop a golden sear on the meat.

Step 4: Grill the Skewers

1. Place the chicken skewers directly on the hot steel griddle cooktop. You should hear an immediate sizzle.
2. Cook for 3-4 minutes per side, rotating the skewers to ensure all sides are browned and the chicken is cooked through.
3. Move the skewers slightly further from the center fire if they are browning too quickly but need more internal cooking time.

Step 5: Sauce and Serve

1. During the last minute of grilling, brush the skewers generously with the Buffalo wing sauce, allowing the heat to caramelize the sauce slightly on the meat.
2. Remove the skewers from the grill and let them rest for 2-3 minutes.
3. Serve hot, garnished with fresh chives, alongside the chilled spicy blue cheese dip and celery sticks.

Tips

Mastering the Arteflame grill for these skewers involves understanding heat management. Because the Arteflame cooktop varies in temperature from the center to the edge, utilize these zones to your advantage. Start the skewers closer to the center to get that beautiful, crusty sear that locks in the juices. Once you have achieved the color you want, move the skewers toward the outer edge of the cooktop. This allows the chicken to finish cooking gently without burning the spices or drying out the meat. Furthermore, if you are using chicken breasts, be vigilant about cook time; they cook faster than thighs and can become tough if overdone. Using a meat thermometer to ensure an internal temperature of 165°F is the foolproof way to guarantee juicy results. Finally, don't skip soaking wooden skewers; on an open fire grill, dry wood burns instantly, potentially ruining your presentation.

Variations

While the classic Colorado Buffalo style is a crowd favorite, these skewers are incredibly versatile and can be adapted to suit any palate or dietary preference. Experimenting with different flavor profiles can turn this single recipe into a weekly staple without it ever feeling repetitive. You can adjust the heat level, switch the protein, or even change the cultural influence of the marinade. Here are a few creative twists to try on your Arteflame grill:

• The Denver Green Chile: Swap the buffalo sauce for a green chile salsa verde glaze and serve with a cumin-lime crema instead of blue cheese.
• Honey BBQ Twist: For a milder, kid-friendly option, mix equal parts honey and BBQ sauce for the glaze, omitting the cayenne pepper in the rub.
• Vegetarian Option: Replace the chicken with large florets of cauliflower or cubes of firm halloumi cheese; the grilling method remains the same.
• Garlic Parmesan: Skip the buffalo sauce entirely and toss the grilled skewers in a mixture of melted butter, minced garlic, and grated parmesan cheese.
• Asian Fusion: Use Sriracha instead of buffalo sauce and add a dash of soy sauce and ginger to the marinade for an Eastern kick.

Best pairings

To create a balanced meal that complements the heat of the Colorado Buffalo Chicken Skewers, you need sides and drinks that offer a refreshing contrast or a savory grounding. The spicy, tangy nature of buffalo sauce pairs exceptionally well with starchy, comfort-food sides that can absorb the extra sauce. Since you already have the Arteflame fired up, it makes sense to utilize the flat top for your side dishes as well. Think about textures—crisp vegetables or creamy salads work best against the char of the chicken. Here are some top-tier pairings to round out your cookout:

• Grilled Corn on the Cob: Roast corn directly on the Arteflame, slathered with lime butter and cotija cheese (Elote style).
• Crisp Potato Salad: A vinegar-based or creamy potato salad provides a cool counterpoint to the hot skewers.
• Craft Beer: A hoppy Colorado IPA cuts through the richness of the blue cheese, while a crisp Pilsner refreshes the palate after the spice.
• Grilled Vegetables: Zucchini planks or thick asparagus spears grilled alongside the chicken add color and nutrition.

Conclusion

These Smoky Colorado Buffalo Chicken Skewers represent the pinnacle of outdoor cooking—simple ingredients transformed by fire and technique into something truly spectacular. The Arteflame grill not only simplifies the process but enhances the flavor profile in a way that standard gas grills simply cannot replicate. By combining the searing heat of the solid steel cooktop with the savory depth of the buffalo marinade and the creamy indulgence of the blue cheese dip, you create a sensory experience that lingers long after the meal is finished. Whether you are hosting a game day party or enjoying a quiet evening under the stars, this recipe is a testament to the joy of wood-fired cooking. Gather your friends, fire up the grill, and enjoy the bold taste of the Rockies right in your own backyard.