Buffalo Chicken Snacks
These Buffalo Chicken Snacks are the ultimate game-day appetizer, combining the fiery kick of classic buffalo sauce with tender, juicy chicken. The breast meat is sliced into strips and threaded onto skewers for easy handling and perfect grilling. A homemade glaze of hot sauce, paprika, and garlic powder coats the chicken, giving it a beautiful char and a zesty heat. They are served alongside a rich, creamy blue cheese dip made with cottage cheese for a lighter yet satisfying contrast. This dish offers a perfect balance of spicy, tangy, and savory flavors, making it ideal for parties, potlucks, or a casual weeknight dinner. The combination of crisp vegetable sticks and the warm, spicy chicken creates a delightful texture profile that keeps everyone coming back for more.
Description
These Buffalo Chicken Snacks are the ultimate game-day appetizer, combining the fiery kick of classic buffalo sauce with tender, juicy chicken. The breast meat is sliced into strips and threaded onto skewers for easy handling and perfect grilling. A homemade glaze of hot sauce, paprika, and garlic powder coats the chicken, giving it a beautiful char and a zesty heat. They are served alongside a rich, creamy blue cheese dip made with cottage cheese for a lighter yet satisfying contrast. This dish offers a perfect balance of spicy, tangy, and savory flavors, making it ideal for parties, potlucks, or a casual weeknight dinner. The combination of crisp vegetable sticks and the warm, spicy chicken creates a delightful texture profile that keeps everyone coming back for more.
Ingredients
- 6 boneless, skinless chicken-breast halves (about 1-1/2 pounds)
- Twenty-four (24) 6-inch wooden skewers
- 3 Tablespoons extra-light vegetable-oil spread (like Promise Extra Light)
- 1 Tablespoon EACH hot paprika and hot-pepper sauce
- 1/4 teaspoon garlic powder
- 3/4 cup nonfat cottage cheese
- 1/4 cup water
- 1/4 teaspoon onion powder
- 1/4 cup crumbled blue cheese (1 ounce)
Directions
- 1 Preheat the broiler to high. Line a baking sheet with foil for easy cleanup.
- 2
Place chicken breasts on a cutting board. Pull the tenderloin fillet from the outer edge of each breast half. Cut each breast lengthwise into thirds, keeping the fillets separate. You should have 24 strips total.- 3
Soak wooden skewers in water for 15 minutes to prevent burning. Thread the chicken strips onto the skewers, wrapping the exposed ends of the skewers with foil.- 4
In a small saucepan over low heat, melt the vegetable-oil spread. Stir in the hot paprika, hot-pepper sauce, and garlic powder until smooth.- 5
Arrange the skewers on a broiler rack. Brush the buffalo sauce mixture generously over all sides of the chicken.- 6
Broil the chicken 4 inches from the heat source for 5 minutes. Turn the skewers over and broil for another 5-7 minutes, or until the chicken is cooked through and lightly charred.- 7
While the chicken cooks, prepare the blue cheese dip. In a blender or food processor, combine cottage cheese, water, onion powder, and half of the crumbled blue cheese. Blend until smooth, scraping down the sides as necessary.- 8
Transfer the dip to a serving bowl and stir in the remaining crumbled blue cheese by hand.- 9
Remove the chicken from the broiler and discard the foil from the skewer ends. Arrange the hot chicken on a platter.- 10
Serve immediately with the blue cheese dip and celery and carrot sticks.NoteSoak wooden skewers in water for at least 15 minutes before threading to prevent them from catching fire under the broiler.
For a richer dip, substitute full-fat cottage cheese or Greek yogurt for the nonfat version.
Adjust the heat level by varying the amount of hot-pepper sauce used in the glaze.
Serve with extra celery and carrot sticks for a crunchy, refreshing contrast to the spicy chicken.
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