Buffalo Chicken Skewers with Roasted Potato Salad

buffalo chicken skewers

We loooooove hot sauce. We put it on everything. So, when a meal calls for it already, it’s like we’ve won the jackpot! Disclaimer: these could have been made on the grill but I was lazy and it was chilly outside so I made them in the oven.


Ingredients – Skewers

1lb. chicken breast cut into chunks

1/4 cup hot sauce

3 tablespoons butter

about 20 bite-sized chunks of celery (depends on how many skewers you use and how long they are)

about 20 grape tomatoes (again, skewer length and amount on each will be a factor)

Ingredients – Potato Salad

2-3 potatoes peeled and cut into bite-sized chunks

2 tablespoons coconut oil

1 tbsp. chili seasoning (I used Penzey’s Chili 3000)

1/2 tsp. cayenne pepper




Mix the chicken with the hot sauce in a bowl and place in the fridge to sit for about an hour. After, remove from the fridge and let it get to room temperature. Preheat the oven to 350F. Melt the butter and mix in with the chicken and hot sauce (the butter will harden if the meat is too cold, hence letting it warm up a little).

Meanwhile, prepare your potatoes by melting the coconut oil in a bowl, adding the seasonings and then adding the potatoes. Mix by hand to make sure all the chunks are coated. Spread out on a baking sheet and place in the oven to get a head-start on cooking. Let the potatoes cook for about 30 minutes, or until tender.

Skewer a combination of the chicken, tomatoes and celery until you run out of ingredients. Place on baking sheet sprayed with oil (I used my misto filled with olive oil). Let cook for about 25 minutes, until tomatoes and celery are tender and the chicken is cooked through.

Plate and enjoy!




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