Grilled Buffalo Chicken Sticks

 

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

package (1 lb) chicken breast tenders (not breaded)

1/2

cup blue cheese dressing

• 1 In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
• 2 Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
• 3 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
• 4 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. Serve chicken with blue cheese dressing.