Monday, February 01, 2016

Buffalo Chicken Skewers With Blue Cheese Dip*

12  6- to 8-inch bamboo skewers

3  8-ounce boneless, skinless chicken breasts

1 cup Louisiana-style hot sauce (we used Frank’s)

¼ cup white vinegar

¼ teaspoon cayenne pepper

1 clove garlic, chopped

2 teaspoons Worcestershire sauce

2 teaspoons cornstarch


1. Soak skewers in water for 60 minutes, and preheat the oven to broil.

2. Cut chicken into 12 lengthwise strips; thread each strip on a skewer.

3. In a small saucepan, combine hot sauce, vinegar, cayenne pepper, garlic, and Worcestershire sauce. In a small bowl, mix cornstarch with 2 teaspoons water. Bring sauce ingredients to a boil over medium heat; add cornstarch mixture and continue cooking until sauce is slightly thickened. Remove from heat; set aside.

4. Make the blue cheese dip in another bowl: Blend 1 cup nonfat Greek yogurt; 2 cloves garlic, chopped; 2 scallions, chopped; ¼ cup blue cheese, crumbled; and ¼ teaspoon ground black pepper. Garnish with a sprinkle of cayenne pepper, if desired; set aside.

5. Place skewers on broiler pan. Broil 8 to 10 minutes, until chicken is cooked through. While chicken is still hot, generously coat each skewer in the hot-sauce mixture. Pour remaining sauce into a small bowl for dipping.

6. Serve immediately with the hot sauce and blue cheese dip.

* This recipe was adapted from the Buffalo Chicken Skewers recipe on

No comments:

Edward A. Villarreal. Powered by Blogger.


Total Pageviews