Buffalo Chicken Kebabs With Corn On The Cob

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  • Level: Easy
  • Total: 50 min
  • Active: 50 min
  • Yield: 8 servings
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8 ears of corn (husks on)

1 1/2 sticks (12 tablespoons) unsalted butter

3/4 cup hot sauce (such as Frank's Red Hot)

1 teaspoon celery seeds

2 large bell peppers (red, yellow and/or orange), cut into 2-inch pieces

1 bunch scallions (white and light green parts only), cut into 2-inch pieces

3 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

Kosher salt and freshly ground pepper

Vegetable oil, for the grill


  1. Soak 8 wooden skewers in water 15 to 20 minutes to prevent them from scorching on the grill. Pull back the corn husks about halfway and remove the silk. Pull the husks back to cover the kernels.
  2. Preheat a grill to high. Meanwhile, melt the butter with the hot sauce and celery seeds in a small saucepan over medium heat, whisking. Set aside.
  3. Thread the bell peppers, scallions and chicken, alternating, onto the skewers. Season with salt and pepper.
  4. Brush the grill grates generously with vegetable oil. Grill the corn and kebabs, turning often, until the corn husks are charred and the chicken is just cooked through, 15 to 20 minutes. Transfer the corn to a platter. Brush the kebabs with some of the spicy butter (add a little at a time to avoid flare-ups). Continue grilling, turning, until the butter is sizzling, 2 more minutes.
  5. Transfer the kebabs to a platter and brush with a little more spicy butter. Serve the kebabs and corn with the remaining spicy butter.