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Smoked Buffalo Parmesan Chicken Skewers

Smoked Buffalo Parmesan Chicken Skewers are made with juicy chicken thighs seasoned with garlic, smoked paprika, and spices, then slow-smoked to build deep flavor. The skewers are finished at high heat with a buttery buffalo sauce blended with parmesan and a touch of honey, creating a lightly charred, tangy, and savory coating.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

The Skewers
  • 2 lbs boneless skininless chicken thighs cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • salt & pepper to taste
  • wooden or metal skewers soak wooden skewers in water for 30 minutes
Buffalo Parmesan Glaze
  • ½ cup Buffalo hot sauce
  • 4 tbsp unsalted butter melted
  • ½ cup freshly grated parmesan cheese plus extra for topping
  • 1 tbsp honey
  • 1 tsp dried parsley or chives

Equipment

  • pellet smoker
  • Mixing bowls
  • Tongs
  • Basting brush
  • Meat thermometer
  • skewers

Method
 

  1. Preheat your pellet smoker to 225°F. For the best flavor profile, use a fruitwood like apple or cherry, or a balanced blend like hickory.
    In a large bowl, toss the chicken cubes with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Thread the chicken tightly onto the skewers, leaving a little room at the bottom for handling.
  2. Place the skewers directly on the grill grates. Smoke for approximately 45 to 60 minutes.
  3. While the chicken is smoking, whisk together the buffalo sauce, melted butter, honey, and the 1/2 cup of grated parmesan in a small bowl.
  4. Once the internal temperature of the chicken reaches 145°F, remove the skewers briefly and increase the smoker temperature to 400°F (or its high-heat setting).
  5. Brush the skewers generously with the buffalo parmesan mixture. Return them to the smoker and cook for another 5 to 8 minutes per side. You are looking for a slight char on the edges and an internal temperature of 165°F.
  6. Remove from the grill and immediately sprinkle with an extra dusting of fresh parmesan and dried parsley. Serve with a side of cold ranch or blue cheese dressing.