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With prices at the meat counter steadily rising, we thought we'd feature a few recipes from Traeger's fantastic cookbook "Traeger on a Budget" in an effort to help you get the most out of your dollar. One of our favorite recipes calls for chicken tenders. Chicken isn't always the cheapest cut of meat (although typically rather affordable) especially if you opt for boneless, skinless chicken breasts. One secret to get the same great taste, flavor, and lean trimmed meat as a breast without the price tag is to buy chicken tenders. These strips of breast meat are often cast off after butchers trim down chicken breasts so they can get a more uniform appearance on the breast. We paired these particular tenders with the ever popular buffalo sauce and a blue cheese dip that might literally make your taste buds explode from unadulterated flavor joy.
Skewered Buffalo Chicken Tenders with Blue Cheese Sauce
PELLETS: Oak
PREP TIME: 10 min.
COOK TIME: About 20 min.
SERVES: 4 to 6
INGREDIENTS:
FOR THE CHICKEN:
• 2 pounds chicken tenders (about 16)
• Garlic salt
• Freshly ground black pepper (or Traeger's Pork & Poultry Rub, Cajun Shake, or Chicken Rub)
• 1/2 cup Louisiana-style hot sauce, such as Frank’s® RedHot
• 4 tablespoons butter (1/2 stick), melted
• Carrot and celery sticks for serving (optional)
FOR THE BLUE CHEESE SAUCE:
• 1-1/2 cups mayonnaise
• 3/4 cup sour cream
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 cup blue cheese, crumble
PREPARATION:
MAKE THE BLUE CHEESE SAUCE: In a mixing bowl, whisk together the mayon- naise, sour cream, Worcestershire sauce, mustard, black pepper, and the garlic powder. Stir in the blue cheese. Cover and refrigerate if not using immediately. (The sauce can be made up to 3 days ahead.)
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Season the chicken tenders well with garlic salt and black pepper or rub/seasoning of your choice.
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Thread each tender on a bamboo skewer.
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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the chicken skewers on the grill grate. Grill for 5 to 6 minutes. Turn over and grill on the other side.
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In the meantime, combine the hot sauce and melted butter in a small bowl. Brush the chicken skewers with the hot sauce/butter mixture and return the chicken to the grill for a few minutes to set the sauce.
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Transfer to a platter and serve with the blue cheese sauce and carrots and celery sticks, if desired.
Click below for a printable version of this recipe:
Skewered Buffalo Chicken Tenders with Blue Cheese Sauce.docx (14.51 kb)