I’ve got another Super Bowl-worthy recipe for you today, folks! Though I have never been a fan of wings, I adore some fried chicken doused in spicy Buffalo sauce–buttery with a heat that gets you in the nose hairs, you know what I mean? A woman on a mission, I set out to make the best Buffalo chicken you’ve ever tasted and a dip that’s worthy to dunk it in. Though we can debate whether I’ve actually won the title for best Buffalo skewers, this recipe for Grilled Buffalo Chicken Skewers with Skinny Blue Cheese Dip will definitely light up your taste buds and lighten up your snack table.

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The Chicken

So let’s talk about the chicken first. Instead of going the fried route, I wanted to create a chicken skewer that would bring all the heat but without that high calorie count. Using skinless chicken breasts was the obvious choice to bring down the calories, but we all know how bland those can be, no? A great marinade and sauce would be essential to bring that big flavor I was looking for.

The Sauce

With that in mind, I started working on the sauce and marinade. Knowing that I wanted a bold and complex recipe, it was important to strike the right balance of sweet, salty, savory, acidic, and of course, HEAT. Frank’s RedHot was, of course, a no-brainer. I love the flavor of those aged cayenne peppers! To deepen the heat even further and infuse just a bit of smokiness, I next added chili powder and smoked paprika to the mix. A dab of tomato sauce gives the sauce body and pairs with the honey to bring just a hint of sweetness. I finished this off with melted butter, tossed in a few extra odds and ends, et voila! The end result is everything I hoped it would be! Armed with this delicious Buffalo sauce and marinade, I was super excited to try it on my chicken skewers.

The Dip

And now for that Skinny Blue Cheese Dip! My friends, this one is nothing short of fantastic. If you love the veiny bleu stuff, this dip will soon become a staple. It’s creamy, tangy, and has the perfect amount of bite from the pungent Gorgonzola. And, wonder of wonders, this amazing dip has only 45 calories per serving! That’s over 60% fewer calories than your typical blue cheese dressing! Click here to get the recipe.

Putting it All Together

Though it took a bit of fiddling around with flavors and ingredients, these chicken skewers came together beautifully! Every bite bites back, from the homemade Buffalo sauce to the deceptively light blue cheese dip. They’d be the perfect addition to any snack table and with over 33% fewer calories than your typical Buffalo wings, you can indulge in this fan favorite without losing track of your goal!

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Grilled Buffalo Chicken Skewers with Skinny Blue Cheese Dip

Light up your taste buds with these fabulous Buffalo Chicken Skewers! The homemade Buffalo Sauce and Marinade has the perfect balance of spicy, savory, sweet, and of course, HEAT!

Course Appetizer, Main Course

Cuisine American

Keyword Chicken, Dip, Grilled, Spicy

Prep Time 10 minutes minutes

Marinate 1 hour hour

Servings 4

Author Maureen @ The Diet Oracle

Equipment

• Gas or electric grill
• 4-6 metal skewers

Ingredients

• 1 lb boneless, skinless chicken breasts cut on the diagonal into 1½" strips
• 1 recipe Buffalo Sauce and Marinade (see ingredients below)
• ½ cup Skinny Blue Cheese Dip (see notes for link to recipe)

For the Buffalo Sauce and Marinade

• ⅓ cup Frank's RedHot
• 1 Tbsp distilled white vinegar
• 1 Tbsp tomato sauce
• 2 tsp honey
• 2 cloves garlic, finely minced
• ½ tsp chili powder
• ¼ tsp smoked paprika
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• 3 Tbsp melted butter

Instructions

• Begin by making the Buffalo sauce and marinade. Measure all the ingredients into a small glass bowl and stir well to combine. Set aside.
• After slicing the chicken breast, pop it into a gallon-sized zip-lock sack. Pour in about ½ of the Buffalo sauce, squeeze out the air, and zip it shut. Gently squish it all around to coat your chicken completely. Put it in the fridge to marinate for at least 1 hour.
• When it's time to get cooking, pre-heat your grill over high heat until the temperature inside reaches 450° or higher. Or, if using an electric grill, heat it up on HIGH and watch for your temperature indicator light to go off.
• While the grill is heating, pull your marinated chicken out of the fridge. Grab your metal skewers and a clean cookie sheet. (I also like to put on a pair of clean dish gloves to keep that hot sauce off my hands and out from under my fingernails!) Thread 2-3 pieces of chicken onto each skewer and transfer to the waiting cookie sheet. Discard any marinade that's come into contact with the raw chicken.
• Once every piece is skewered, transfer your skewers to the hot grill and turn down your grill temperature to maintain about 375°-400° (or turn down your electric grill to medium-high). As the chicken is cooking, brush those skewers with some of the leftover Buffalo sauce to add even more flavor, if desired. (If you're wanting to serve sauce on the table, just be sure to set some aside that won't come into contact with the uncooked chicken!) Grill for approximately 4 minutes on each side, for a total of 8 minutes. The chicken is done when its juices run clear and an internal temperature reads 165°.
• Though you can definitely serve these on the skewers, I usually slide the chicken off onto a platter for easy eating and dipping. Serve alongside any reserved Buffalo sauce, the Skinny Blue Cheese Dip, and enjoy!!

Notes

Nutrition information per serving (4 oz grilled chicken with 1 Tbsp Buffalo sauce): 175 calories, 7 g fat, 3 g saturated fat, 0 g carbohydrate, 28 g protein

If serving with Skinny Blue Cheese Dip, 2 Tbsp dip would add 45 calories, 4 g fat, 1 g saturated fat, 1 g carbohydrate, 0 g fiber, and 2 g protein.

Did you try this recipe for Grilled Buffalo Chicken Skewers with Skinny Blue Cheese Dip? Let me know how it went down in the comment section below!

The post Grilled Buffalo Chicken Skewers with Skinny Blue Cheese Dip appeared first on The Diet Oracle.

Next time you have one of those frantic days that just won’t quit, give this recipe a whirl! It’s a busy mom’s dream come true.  Just grab some chicken out of the freezer, crank up the ole Crock-Pot, and forget about it.  Or at least for a few hours, anyway.  What I love best about this recipe, though, is that the chicken ends up both moist and packed with flavor–two attributes commonly lacking in Crock-Pot fare.

My version down below has got some Greek flavors going on, though you could easily switch things up.  I’ve done this with citrus-y flavors, balsamic vinegar instead of wine, and all sorts of different herbs and spices–all good.  And I use this chicken in all sorts of ways: tacos, wraps, salads, pasta, panini sandwiches, you name it.  I’ll often cook up a batch at the beginning of the week just to have it on hand for a quick lunch or dinner.  I’m all for easy these days, how about you?

Nutrition Highlights:

• Skinless chicken breast is a fantastic source of lean, complete protein. Boasting a whopping 8 grams of protein per ounce and only 1 gram of fat, it’s no wonder that this versatile meat finds its way onto most meal plans.
• Chicken breast is also a good source of B vitamins, including niacin, riboflavin, B₆, and B₁₂–all important for healthy metabolism, normal cell functioning, and more.
• Mediterranean cuisine offers not only delicious flavors but also a whole host of health benefits, thanks to the monounsaturated fats found in olive oil and the abundance of antioxidants found in colorful fruits and vegetables, herbs and spices, and wine, just to name a few.

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Easy Greek-style Shredded Chicken

Use your slow cooker to make this delicious chicken infused with Greek flavors!

Course Main Course

Cuisine Mediterranean

Keyword Chicken, Greek, Oregano, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 12 servings

Author Maureen @ The Diet Oracle

Ingredients

• 4 frozen boneless, skinless chicken breasts (about 3 pounds)
• ⅓ cup olive oil
• ⅓ cup white wine
• 1 Tb minced garlic (about 3 cloves)
• 1 Tb dried oregano
• 2 tsp kosher salt
• 1 tsp ground black pepper

Instructions

• This recipe is as easy as it gets.  Arrange your frozen chicken in the Crock-Pot and turn it on to the ‘high’ setting.  Whisk together the remaining ingredients and then pour over the chicken.  Cover and cook for 3-4 hours, or until the chicken is cooked through and can be easily pulled apart.  I typically will flip and rearrange the chicken breasts once or twice while they’re cooking, but don’t sweat it if you’re not around to do so. 
• Once done, pull out the chicken and use two forks to shred it up.  Dump the shredded chicken back into the Crock-Pot and toss well.  Turn the Crock-Pot to the ‘warm’ setting and hold until you’re ready to serve.

Notes

Nutrition information per serving (4 ounces of drained, shredded chicken): 182 calories, 6 g total fat, 1 g saturated fat, 0 g carbohydrate, 0 g fiber, 32 g protein**

**This nutrition information was calculated by assuming there would be a small amount of calories added by a residual of the cooking liquid (i.e. the olive oil and white wine). If you were to serve the chicken with the cooking liquid, the nutrition information per serving would be 222 calories, 10 g total fat, 2 g saturated fat, 0 g carbohydrate, 0 g fiber, 32 g protein.

Did you try this recipe? Let me know how it went in the comments below!

The post Easy Greek-Style Shredded Chicken appeared first on The Diet Oracle.