Another recipe from LCBO Food and Drink magazine.
SPICY CHICKEN KEBABS WITH BLUE CHEESE DIP
Reminiscent of spicy bar wings, served with a cooling blue cheese dip to ease the heat. No need to buy fancy blue cheese; the supermarket variety will do just fine.
1 lb (500 g) skinless boneless chicken thighs or breasts
1 tbsp (15 mL) vegetable oil
1½ tbsp (22 mL) hot pepper sauce
1½ tsp (7 mL) dried thyme leaves
1 tsp (5 mL) paprika, preferably smoked
½ tsp (2 mL) each garlic and onion powder
Generous pinch to ¼ tsp (1 mL) cayenne
4 small jalapeños
Salt
1 tbsp (15 mL) butter
Blue Cheese Dip
¼ cup (50 mL) mayonnaise
¼ cup (50 mL) sour cream
1 green onion, thinly sliced
1 tbsp (15 mL) white wine vinegar
½ tsp (2 mL) Worcestershire sauce
Generous grinding black pepper
½ cup (125 mL) crumbled blue cheese
1. Cut chicken into bite-size chunks for threading onto skewers. In a bowl, just large enough to hold chicken, measure oil, 1 tbsp (15 mL) hot sauce, thyme, paprika, garlic and onion powder and a generous pinch of cayenne. If you like your food really spicy, add all the cayenne. Add chicken and stir to coat. Let stand while preheating barbecue.
2. Meanwhile, in a medium bowl, stir mayonnaise with sour cream, green onion, vinegar, Worcestershire and pepper. Stir in cheese. Refrigerate until ready to serve.
3. Oil grill and preheat barbecue to mediumhigh. Slice jalapeños in half lengthwise, discarding seeds. Thread chicken onto skewers randomly with jalapeño halves. Sprinkle with salt. Grill, turning occasionally until cooked through, 7 to 10 minutes. Adjust heat as needed.
4. Melt butter with remaining ½ tbsp (7 mL) hot sauce. As soon as kebabs are removed from grill, brush with butter mixture. Serve with dip and extra hot sauce if you wish.
