Grilled Buffalo Chicken Skewers
Source of Recipe
I adapted from Betty Crocker's Fun Summer Appetizers, June 2005
Recipe Introduction
These are sooo good! Try to find plump and meaty chicken tenders because I think those thin, scrawny ones would overcook. I used the brand Smart Chicken. Don't forget to serve them w/blue cheese dressing for dipping.
List of Ingredients
3 Tbs. butter -- melted
1/4 cup plus 2 Tbs. Frank's Red Hot Sauce
1 1/2 Tbs. honey
couple grinds of fresh black pepper -- optional
1 1/2 lbs. plump and meaty chicken tenders
blue cheese dressing (I like Lighthouse)
celery sticks -- optional
Recipe
In a medium bowl mix melted butter, Frank's, honey, and pepper. Remove 3 Tbs. or so and set aside. Add chicken to remaining sauce mixture and stir to coat. Cover and refrigerate for atleast 30 minutes but not longer than 2 hours.
Meanwhile soak as many bamboo skewers as you have chicken tenders in water to cover for atleast 30 minutes.
Heat grill. Skewer each chicken tender onto the ends of the drained bamboo skewers (one per skewer).
Cover and grill chicken over med. heat about 4-5 minutes on one side (until it's browned and cooked on one side). Turn over and brush the cooked side with the sauce that you set aside. Cover and grill about 4 or 5 more minutes, until no longer pink in center. Don't overcook! Remove to a platter and brush w/any remaining sauce.
Serve hot with blue cheese dressing and celery sticks.
NOTES : Original recipe called for 1/2 tsp. salt and 1/2 tsp. celery seed and I omitted both. I didn't serve it with celery sticks but I probably would next time. I was serving it as one of the main dishes though and not an appetizer.
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