NutritionBabes Buffalo Chicken
with Blue Cheese Dressing

2 pounds chicken breast tenders (chicken tenderloins 99% fat free)

20 (8”) bamboo skewers

Marinade

1/4 cup olive oil

1/4 cup apple cider vinegar

1/4 cup agave nectar or honey

1 teaspoon paprika 

Dash of hot sauce

Dash of salt and pepper

Blue Cheese Dressing

½ cup low fat or light sour cream

½ cup 0% fat plain Greek yogurt  

1 teaspoon agave nectar

1 teaspoon apple cider vinegar

2 Tablespoons crumbled Blue Cheese

Dash of salt

Combine all ingredients of marinade in a small bowl and mix well.  *Equally separate marinade in two different bowls.  Clean chicken under cold water and then pat dry with paper towels.  Place clean chicken in a large Ziploc bag.  Add 1 batch of marinade to bag of chicken, seal tightly and knead sealed bag allowing marinade to soak around the chicken.  Put Ziploc bag on a plate and place in refrigerator for at least 60 – 90 minutes.  Cover second batch of marinade and place in refrigerator.  Soak bamboo sticks in water for at least 60 minutes to prevent them from burning when grilled.  Combine all ingredients of Blue Cheese dressing in a small bowl.  Transfer into small serving bowl, cover and place in refrigerator.

Once chicken is marinated, prepare grill to medium - medium high heat.   Remove chicken from Ziploc bag and place chicken on bamboo stick.  Discard Ziploc with remaining marinade.  Grill chicken for 3 minutes on each side.  Heat second batch of marinade from refrigerator on medium low heat on the stovetop until heated through.  Place chicken in shallow bowl with sticks hanging over edge of bowl.  Pour second heated marinade over chicken allowing both sides to be covered, while taking care to avoid sticky skewers.

Place skewers of chicken on serving dish with small bowl of blue cheese dressing.  Discard second batch of marinade from shallow bowl.  Serve immediately.