Makes 4 to 6 skewers

  • 1/4 cup vegetable oil
  • 1/4 cup plus 1 1/2 Tbsp. cayenne pepper sauce (like Frank's Red Hot), divided, plus more for serving
  • 4 garlic cloves, minced
  • 1 1/2 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. sugar
  • 3/4 tsp. onion powder
  • 1/2 tsp. crushed red pepper flakes, divided
  • 3 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch chunks
  • 6 Tbsp. unsalted butter, melted

    Total time: 45 minutes, plus 6 to 10 hours for marinating

    In a large bowl, whisk together oil, 1/4 cup cayenne pepper sauce, garlic, salt, chili powder, sugar, onion powder and 1/4 tsp. crushed red pepper flakes. Add chicken thighs and stir until evenly coated. Cover bowl with plastic wrap and marinate in refrigerator for 6 to 10 hours—but no longer, or the meat may get mealy.

    Preheat grill to medium-high and oil grates. Line a large rimmed baking sheet with aluminum foil. Thread chicken onto skewers (you'll need 4 to 6, depending on their size) and place on sheet. Grill chicken, covered, turning occasionally, until golden brown and cooked through, about 15 minutes.

    Transfer skewers to a platter. Meanwhile, in a small bowl, combine butter, remaining 1 1/2 Tbsp. cayenne pepper sauce, and remaining 1/4 tsp. crushed red pepper flakes (if you want a little more heat) and whisk until emulsified. Add more hot sauce to taste, and spoon over kebabs or serve on the side.

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