Bobby Flay's Grilled Chicken Tenders with Spicy Chipotle Sauce and Blue Cheese-Yogurt Sauce

Grilled Chicken Tenders with Spicy Chipotle Sauce and Blue Cheese-Yogurt Sauce
serves 6

Blue Cheese-Yogurt Sauce

1 cup nonfat Greek yogurt
1/4 cup crumbled blue cheese
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon kosher salt
1/4 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.


Grilled Chicken Tenders

2 pounds chicken tenders
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat your grill to high.

Toss the chicken tenders with the oil, salt, and pepper. Grill until golden brown on both sides and just cooked through, about 3 minutes per side. Remove the tenders from the grill and place in a large bowl while you prepare the spicy chipotle sauce. Lower the heat of the grill to medium.


Spicy Chipotle Sauce

1 1/2 cups red wine vinegar
3 tablespoons vegetable oil
2 to 3 tablespoons chipotle puree
2 tablespoons honey
2 tablespoons ancho chile powder
1 tablespoon ground New Mexico chile powder
3 tablespoons Dijon mustard
3 tablespoons unsalted butter, cold, cut into pieces

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

Pour half of 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.