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Buffalo Chicken On A Stick

Anonymous August 28 2005

2 pounds chicken tenders, rinsed and patted dry

4 tablespoons vegetable oil

Wooden skewers (soaked in water for 30 minutes to avoid burning)

Blue cheese dressing

Sauce:

1 stick butter

1/3 cup hot pepper sauce

2 tablespoons cider vinegar

2 envelopes dry Italian salad dressing mix

In a heavy saucepan, combine butter, hot sauce, cider vinegar and dressing mix.

Stir over low heat until smooth. Taste and add more hot sauce if desired.

Preheat grill. Place chicken tenders in a large bowl; drizzle with vegetable

oil. Toss to coat. Season with salt and pepper. Thread each chicken tender onto

a wooden skewer. Grill on an oiled rack until cooked through and golden brown,

about 8 to 10 minutes. Brush generously with Buffalo

Sauce in the last minutes of cooking. Serve with blue

cheese dressing for dipping

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