- 8 metal or wooden (10-in.) skewers*
- 1/2 cup Heluva Good!® Buffalo Wing Dip
- 1 tsp. paprika
- 1 tsp. ground turmeric
- 1/2 tsp. ground cumin
- 2 Tbsp. lemon juice
- 1 1/4 lbs. boneless skinless chicken breasts, cut diagonally in 1/2-inch strips
If using wooden skewers, soak in water 30 minutes.
In a small bowl, mix dip, paprika, turmeric, cumin and lemon juice.
Thread chicken strips evenly onto 8 skewers.
When ready to grill, oil grill rack. Heat grill to medium heat.
Spoon and spread sauce all over chicken.
Grill 8 to 10 minutes, turning once, until chicken is thoroughly cooked.
*Use heavy wooden skewers and soak in water to prevent them from burning through. Leave about 1/3 of the wooden skewers bare for easy handling.
For tailgating or off-site cooking, seal the sauce in a plastic container. Place the chicken skewers in a plastic container, large plastic bag or wrap in plastic wrap. Cover them with the sauce just before grilling.