Buffalo Style Grilled Chicken

1/3

cup red pepper sauce

2

teaspoons canola oil

1/2

teaspoon garlic powder

1/8

teaspoon salt

4

boneless skinless chicken breasts

1/2

cup blue cheese dressing

2

tablespoons crumbled blue cheese, if desired

1

tablespoon reduced-fat sour cream

4

medium stalks celery

 

• 1 In heavy-duty resealable food-storage plastic bag, stir pepper sauce, oil, garlic powder and salt. Add chicken, turning to coat with marinade; seal bag. Refrigerate at least 2 hours but no longer than 24 hours.
• 2 Heat gas or charcoal grill. Carefully brush grill rack with canola oil.
• 3 Remove chicken from bag. Place chicken on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning after 5 minutes, until juice of chicken is clear when center of thickest part is cut (170°F).
• 4 Meanwhile, in small bowl, mix dressing, blue cheese and sour cream. Place grilled chicken on platter; serve with celery and dressing mixture.

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