Thursday, March 11, 2010

Grilled Buffalo Chicken

Do you remember the Caesar and BBQ Chicken I recommended?
Well, here's another easy one. It's sooo tasty!
Justin's Spinach and Spring Mix
and my Romaine and Spinach
Grilled Buffalo Chicken
Adapted from Betty Crocker
2 tablespoons butter or margarine, melted
1/4 cup 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 or ranch 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 or ranch dressing and salad.

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