Buffalo Chicken Lollipops


1 Tbsp. unsalted butter
½ cup hot sauce
2 Tbsp. honey
2 Tbsp. ketchup
1 ½ lbs. ground chicken

Bleu Cheese Sauce:
½ cup low fat mayonnaise
¼ cup low fat buttermilk
Zest and juice of 1 fresh lemon
3 cloves garlic, minced
4 oz. bleu cheese, crumbled
Dash coarse salt and freshly cracked black pepper
2 Tbsp. canola oil, for grilling

Celery leaves, for garnish


1. For the buffalo chicken: Melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium-high heat for 2-3 minutes, until smooth. Place half the sauce in a large bowl and the other half in a separate container.

2. Form 2 ounces of ground chicken {similar to meatballs} and thread one on the bottom of each skewer. Stick the chicken end of the skewer in to the buffalo sauce in the large bowl. Place in the refrigerator and allow to marinade for 20 minutes.

3. Meanwhile, prepare the dipping sauce. Blend the mayonnaise, buttermilk, garlic, lemon juice and 2 ounces of the bleu cheese in a food processor until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 ounces bleu cheese and sprinkle with salt and black pepper.

4. For cooking: Prepare a grill for direct heat grilling over medium-high heat. Coat the grill with cooking spray. Place the skewers on the grill and cook until slightly charred, about 2 minutes. Turn the skewers and brush with the remaining butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill. Serve with the bleu cheese dipping sauce and garnish with celery leaves.

Serves 6-8