Buffalo Grilled Chicken Strips
Prep Time
Cooking Mode
4 Seasoned Chicken Breasts, thawed
¼ Louisiana-style hot sauce
2 Each liquid honey and ketchup
1 Non-hydrogenated Margarine, melted
1 White vinegar
6 Assorted cut raw vegetables such as fennel, snap peas, peppers, mushrooms, carrots, celery
½ Ranch Dressing
16 Wooden skewers, soaked in water 1 hour
4 Seasoned Chicken Breasts, thawed
¼ Louisiana-style hot sauce
2 Each liquid honey and ketchup
1 Non-hydrogenated Margarine, melted
1 White vinegar
6 Assorted cut raw vegetables such as fennel, snap peas, peppers, mushrooms, carrots, celery
½ Ranch Dressing
16 Wooden skewers, soaked in water 1 hour
Directions
1Preheat barbecue to medium-high and oil grill.
2Slice each chicken breast into 4 long strips. Stir together hot sauce, honey, ketchup, margarine and vinegar. Toss chicken with half the sauce mixture; thread onto skewers.
3Grill chicken, turning occasionally, until juices run clear when chicken is pieced, about 5 minutes. Brush with remaining sauce mixture. Line four baskets with parchment paper. Divide chicken strips and vegetables between baskets. Serve with ranch dressing for dipping.
Tips
1
Le régal du routard. Pour oser une entrée de type « relais routier », ajouter du cheddar râpé, de la salsa et de la crème sure sur les frites.
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Personal Note
Personal Note
