The Chew: Buffalo Chicken Kebabs with Celery Blue Cheese Salad Recipe

The Chew: Jorge Posada The Journey Home

Jorge Posada came by The Chew to talk about his new memoir The Journey Home and to help Michael Symon make a great Buffalo Chicken Kebabs with Celery Blue Cheese Salad recipe.

Check out my attempt to reproduce this recipe below! And be sure to let us know what you think of them in the comments!

The Chew: Michael Symon Buffalo Chicken Kebabs with Celery Blue Cheese Salad Recipe Ingredients

• 1 1/2 Pounds Boneless Skinless Chicken Thighs (Cut into 1 Inch Cubes)
• 1/2 Cup Buffalo Hot Sauce (Your Favorite Kind)
• 2 Cups Sliced Celery (Peeled and Then Sliced Very Thin)
• 1/4 Cup Finely Sliced Scallions
• 1 Jalapeno (Thinly Sliced)
• 1/4 Cup Parsley Leaves (Torn)
• 1/2 Cup Crumbles Blue Cheese
• Olive Oil
• Kosher Salt
• Black Pepper
• 6 Bamboo Skewers (Soaked in Water for 1 Hour)

Michael Symon: The Chew Buffalo Chicken Kebabs with Celery Blue Cheese Salad Recipe Directions

1. Add the chicken to a baking dish and pour the hot sauce over them. Make sure the chicken are completely coated. You might have to move them around to be sure. Marinate the chicken for 2 hours and up to overnight.
2. Soak the skewers in salted water up to overnight. This will help keep the skewers from burning and the salt will help season the chicken. You can soak them for the same amount of time as the chicken.
3. When it’s time to grill, preheat the grill to medium high.
4. Stick the chicken with three to four pieces of chicken.
5. Place the skewers on the grill and grill. Cook for 5 minutes covered, then flip and cook for 5 more minutes covered, until completely cooked through. Then let rest off the grill, tented with tinfoil.
6. Toss the celery, blue cheese, parsley, jalapeno, and scallions together in a large bowl. Drizzle with olive oil and season to taste with salt and pepper and toss again.
7. Serve the chicken skewers alongside the salad.
8. Enjoy!