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Grilled Buffalo Chicken Sticks

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Grilled Buffalo Chicken Sticks
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  • Prep 30 min
  • Total 60 min
  • Servings 10
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Boneless chicken strips—seasoned with cayenne pepper—make for easy eating.
Updated Sep 9, 2016


  • 2 tablespoons butter or margarine, melted
  • 1/4 cup original Frank's™ RedHot™ Original cayenne pepper sauce or red pepper sauce
  • 1 tablespoon honey
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1 package (1 lb) chicken breast tenders (not breaded)
  • 1/2 cup blue cheese dressing


  • 1
    In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
  • 2
    Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
  • 3
    Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
  • 4
    Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture. Serve chicken with blue cheese dressing.

Tips from the Betty Crocker Kitchens

  • tip 1
    Soak wooden skewers in water for at least 30 minutes before using so they don’t char during grilling.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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