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MICHAEL SYMON Grilled Chicken Tenders “Buffalo Style” with Grilled Leeks and Blue Cheese

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ingredients
GRILLED CHICKEN TENDERS “BUFFALO STYLE” WITH GRILLED LEEKS AND BLUE CHEESE
2 pounds chicken tenderloins
1/2 cup hot sauce (plus more for drizzling)
kosher salt and freshly ground black pepper (to taste)
GRILLED LEEKS
1/2 pound small to medium leeks (root ends removed, cut in half lengthwise, cleaned well)
1/4 cup olive oil (divided)
1 garlic clove (finely grated or minced)
1 lemon (zested and juiced)
1/2 bunch parsley (leaves chopped)
1/2 teaspoon celery seed (toasted)
1/4 cup blue cheese (crumbled)
kosher salt and freshly ground black pepper (to taste)

directions
Preheat a grill or grill pan to medium high heat.
For the Chicken: in a medium bowl, add chicken tenders, season with salt and pepper. Add hot sauce, toss to combine. Place on grill. Cook until charred, about 2-3 minutes per side. Drizzle more hot sauce on chicken before serving.
For the Grilled Leeks: in a medium bowl, add 2 tablespoons olive oil, salt, pepper and garlic, whisk together. Brush the mixture over the halved leeks. Place leeks on grill, cook until charred, about 5 minutes, flip and continue to cook for 3 minutes.
Meanwhile in another medium bowl, add lemon zest and juice, 2 tablespoons olive oil, flat leaf parsley, celery seed, salt and pepper, toss to combine. Carefully fold in crumbled cheese. Spoon over grilled leeks and grilled chicken tenders.

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