Grilled Chicken Tenders with Spicy Chipotle Sauce & Blue Cheese-Yogurt Sauce

Recipe courtesy of Bobby Flay

Blue Cheese Yogurt Sauce

1 cup nonfat Greek yogurt

¼ cup crumbled blue cheese

2 tablespoons finely grated red onion

2 tablespoons finely chopped fresh cilantro leaves

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Combine all of the ingredients in a bowl. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.

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Grilled Chicken Tenders

2 pounds chicken tenders (I usually use breasts)

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

Heat grill to high.

Toss the chicken tenders with the oil, salt, and pepper. Grill until golden brown on both sides and just cooked through. Remove the tenders from the grill and place in a large bowl while you prepare the spicy chipotle sauce.

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Spicy Chipotle Sauce

1 ½ cups red wine vinegar

3 tablespoons vegetable oil

2 to 3 tablespoons chipotle purée

2 tablespoons honey

2 tablespoons ancho chile powder

1 tablespoon ground New Mexico chile powder (I use regular)

3 tablespoons Dijon mustard

3 tablespoons unsalted butter, cold, cut into pieces

Bring the vinegar, oil, chipotle purée, honey, and both chile powders to a simmer in a medium saucepan over medium heat. Remove the mixture from the heat and whisk the mustard and butter.

Pour half the chipotle sauce over the tenders and toss well to combine. Divide the tenders and blue cheese sauce among 6 plates. Serve the remaining chipotle sauce on the side if desired.

I’ll serve the chicken on a bed of rice and have everyone serve themselves for the yogurt sauce.