Barbecued Buffalo Chicken Kebabs

, from Issue #76, page 74. January, 2018
Photography by Josh Griggs.
    Barbecued Buffalo Chicken Kebabs

    Boneless chicken thighs are top of my list for barbecuing and when coated in this gorgeous, spicy buttery sauce, they’ll be a surefire hit.

    Serves: 10-12

    INGREDIENTS

    Buffalo sauce
    90 grams butter
    ½ cup hot sauce
    1 tablespoon Worcestershire sauce
    2 tablespoons maple syrup or honey
    1 tablespoon apple cider vinegar
    Kebabs
    700 grams boneless chicken thighs, skin-off (I used Bostock)
    2 yellow capsicums
    small handful parsley, finely chopped
    sea salt and ground pepper
    10–12 skewers (soak wooden skewers in water for 30 minutes)

    METHOD

    Buffalo sauce: Melt all the ingredients in a saucepan. Tip half into a large bowl and cool. Set the remaining sauce aside.

    Kebabs: Cut the chicken and capsicums into 2cm pieces and add to the bowl with the sauce. Toss everything together until well coated.Thread on to skewers and season with salt and pepper.

    Place on the barbecue and cook over a medium heat, turning occasionally until golden and the chicken is fully cooked.

    Lay the kebabs on a large platter and spoon over the remaining sauce, turning the kebabs so they are all coated in the sauce. If the butter has solidified, reheat to serve.

    Sprinkle over the parsley and serve immediately. Makes 10–12.

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