6 days ago
Buffalo chicken skewers with blue cheese salad and dip
These skewers are a summer favourite in my house. The rich buffalo sauce pairs perfectly with the tangy blue cheese dressing and fresh, crunchy salad. I've used the award-winning Tesco Finest Stratford blue, produced at a family dairy in Lancashire, which adds a rich and creamy kick to the dish.
The chicken can be cooked on a griddle pan or barbecue, but if using wood skewers, soak them in water for at least 30 minutes before barbecuing so they don't burn.
Prep 40 min Cook 25 min Serves 4
860g Tesco Finest British free-range chicken thigh fillets, quartered1 tbsp Tesco Finest Sicilian extra virgin olive oil
130ml hot sauce
2 tsp sweet smoked paprika
11⁄2 tsp garlic granules
11⁄2 tbsp light brown sugar
11⁄2 tbsp white wine vinegar
60g Tesco Finest west country butter & sea salt
For the salad1 Tesco Finest sweetheart lettuce, washed and roughly sliced3 sticks celery, thinly sliced4 spring onions, thinly sliced130g Tesco Finest Greek yoghurt
50g mayonnaise
1 lemon, juiceHalf bunch chives, finely chopped60g Tesco Finest Stratford blue cheese, crumbled 60ml whole milk
Suggested wine pairingTesco Finest Steep Slopes Mosel riesling
Place the chicken in a large bowl, season with salt and mix in the olive oil.
Heat a saucepan and add the hot sauce, paprika, sugar, garlic granules, vinegar and butter. Stir until melted then simmer for 2 minutes, stirring continuously. Remove from the heat.
Thread the chicken on to four skewers, compacting the pieces tightly together. Heat a griddle pan over a high heat. Add the skewers and cook for 10 minutes, turning regularly, then baste with a third of the buffalo sauce. Keep turning, cooking for a further 7-10 minutes or until lightly charred and cooked through. Alternatively you can barbecue the skewers. Make sure the embers have turned white if you're using a coal barbecue and grill for the same length of time.
Meanwhile, toss the lettuce, celery and spring onions in a large bowl. In a separate bowl mix the yoghurt, mayonnaise, lemon juice, chives and half the crumbled cheese. Loosen with the milk to create a dressing. Season to taste.
Reheat the buffalo sauce left in the pan until loosened and warmed through then spoon over the cooked chicken skewers.
Toss the salad with roughly half the dressing and the remaining crumbled cheese, and serve with the skewers. Use the last of the dressing as a dip.
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