Time: 50 min.
Complexity: easily
Servings: 8

These kebabs are made from chicken thighs and served straight from wooden skewers with a whole ear of grilled corn. The chicken doesn't need to be marinated. The thighs are threaded onto pre-soaked wooden skewers, alternately with bell peppers and green onions, and grilled, brushed with a spicy butter with celery seed, which gives the kebabs the flavor of famous fried Buffalo wings. The kebabs are served with an extra dollop of spicy butter to fully enjoy the amazing combination of flavors.

Ingredients:

• 1.3 kg boneless and skinless chicken thighs, cut into 4 cm pieces.
• 8 ears of corn (with leaves)
• 165 g unsalted butter
• 3/4 cup hot sauce
• 1 teaspoon celery seeds
• 2 large bell peppers (red, yellow and/or orange), cut into 5cm pieces.
• 1 bunch green onions (white and light green parts only), cut into 5cm pieces.
• Vegetable oil, for grilling

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, sweet pepper, corn, celery seeds, buffalo sauce

We recommend

Preparation:

Step 1
• Soak 8 wooden skewers in water for 15-20 minutes to prevent them from burning on the grill. Open the corn husks about halfway and remove the hairs. Close the husks back on the cobs.
Step 2
• Preheat the grill to high heat. Meanwhile, in a small saucepan over medium heat, melt the butter with the hot sauce and celery seeds, stirring constantly.
Step 3
• Thread the bell pepper, green onion, and chicken, alternating, onto skewers. Season with salt and black pepper.
Step 4
• Generously coat the grill grate with vegetable oil. Grill the corn and kebabs, turning frequently, until the corn husks are charred and the chicken is cooked through, 15 to 20 minutes. Transfer the corn to a platter. Brush the kebabs with a little hot butter (add a little at a time to prevent flare-ups). Continue grilling, turning, until the oil begins to shimmer, another 2 minutes.
Step 5
• Transfer the kebabs to a platter and brush with additional hot butter. Serve the kebabs and corn with the remaining butter.

Votes: 1