Grilled Buffalo Chicken Strips

Boneless chicken strips—seasoned with cayenne pepper—make for easy eating.

Prep: 30 min | Cook: 10 min | Yield: 10 servings

Ingredients

• 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 (1 pound) package chicken breast tenders (not breaded)
• 1/2 cup blue cheese dressing

Instructions

1. In a medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside.
2. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
3. Meanwhile, soak ten 10 to 12 inch wooden skewers in water 30 minutes.
4. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
5. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
6. 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.
7. Serve chicken with blue cheese dressing.
8. Soak wooden skewers in water for at least 30 minutes before using so they don’t char during grilling.

Nutrition

Per serving: Calories 140 (Calories from Fat 80), Total Fat 9g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 35mg; Sodium 270mg; Total Carbohydrate 4g (Dietary Fiber 0g, Sugars 3g), Protein 11g

Percent Daily Value*: Vitamin A 30.00%; Vitamin C 0.00%; Calcium 2.00%; Iron 4.00%

Exchanges: 1 1/2 Very Lean Meat; 2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury