Grilled Buffalo Chicken Skewers (Colorado Style) | Arteflame

Introduction

There is nothing quite like the hiss of marinated chicken hitting a hot steel griddle as the aroma of wood smoke and spicy cayenne fills the air. These Colorado Buffalo Chicken Skewers capture the rugged spirit of the Rockies, delivering a smoky char that creates the perfect textural contrast to the tender, juicy meat within.

Why This Recipe Works

I adore this method because the solid steel cooktop of the Arteflame acts like a high-heat sear plate, preserving the chicken's juices unlike open grates where moisture drips away. It balances the fiery kick of Colorado-style buffalo sauce with a cooling, creamy homemade blue cheese dip, making it a guaranteed crowd-pleaser for game days or Tuesday nights.

Kitchen Wisdom

• Utilize Heat Zones: Start your skewers near the center for a hard sear, then move them to the outer ring to finish cooking gently without drying out.
• Sauce at the End: Buffalo sauce contains sugars that can burn; brush it on during the final minute of cooking for a perfect glaze.

Make It Your Own

If you prefer a forgiving cut of meat, swap the breast for chicken thighs, which handle high heat beautifully. For a dairy-free twist, substitute the blue cheese dip with a creamy avocado-lime crema.

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.