Grilled Potato Chips and Buffalo Chicken Kebabs

A couple of grilling recipes for your weekend, enjoy!


Buffalo Chicken Kebabs

Ingredients:
1/4 cup fat-free plain yogurt
2 1/2 tbsp. Frank's RedHot Original Cayenne Pepper Sauce
1 lb. raw boneless skinless chicken breast, cut into 1-inch cubes
2 large carrots, peeled
1 medium onion
1/2 cup fat-free ranch or blue cheese dressing

Directions:
In a medium sealable container, thoroughly mix yogurt with 1/2 tbsp. hot sauce. Add chicken and stir to coat. Cover and refrigerate for 1 hour.

Meanwhile, if using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need four.) Cut carrots and onion into 1-inch chunks.

Place carrot chunks in a microwave-safe bowl with 2 tbsp. water. Cover and microwave for 1 1/2 minutes, or until slightly softened.

Alternately thread saucy chicken and veggies onto four skewers, tightly packing the pieces together.

Bring a grill sprayed with nonstick spray to medium-high heat. Grill kebabs for 5 minutes with the grill cover down.

Flip kebabs. With the grill cover down, grill for 6 - 8 minutes, or until chicken is cooked through.

In a small bowl, thoroughly mix dressing with remaining 2 tbsp. hot sauce.

Serve kebabs with dressing mixture for dunking!

1/4th of recipe (1 kebab): 191 calories, 1.5g fat, 764mg sodium, 14.5g carbs, 1.5g fiber, 6g sugars

MAKES 4 SERVINGS


Grilled Potato Chips

Ingredients:

1/2 pound large potatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
Preparation:

Preheat grill for medium-high heat. Use either a mandolin or sharp knife to cut potatoes lengthwise into very thin slices. Place in a large bowl and coat with olive oil and salt. Place grill pan on grill and allow to heat. Place potatoes on pan forming a single layer. Allow to cook for about 5 minutes per side or until browned. Repeat process with additional potato slices. Serve with your favorite dip.