Recipe Post!

Buffalo Thigh Sliders

Serves: 4

• 8 pieces boneless, skinless chicken thighs, trimmed (I cheat and use tenders)
• Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling
• Granulated onion
• Granulated garlic
• salt and pepper
• 3 tablespoons butter
• 1/4 cup hot  sauce (eyeball it), such as Frank's RedHot
• 1 cup sour cream
• 1/2 cup blue cheese crumbles (crumble up a small wedge)  --I leave it out
• 1/4 cup chopped chives
• Juice of 1/2 lemon
• 8 small slider rolls, such as Pepperidge Farm, or soft dinner rolls, split
• Shredded lettuce
• 1/2 cup shredded carrots, for topping

1. Preheat an outdoor grill, gril pan, or griddle pan to medium-high.  Dress the chicken thighs with EVOO and season with a sprinkle of granulated onion, granulated garlic, salt and pepper.  Grill, turning once, until cooked through, about 10 minutes.

2.  While the chicken cooks, in a small saucepan, melt the butter and stir in the hot sauce.  Add the chicken to the sauce to coat thoroughly.

3.  In a small bowl, mix together the sour cream, blue cheese, chives and lemon juice; season with salt and pepper.

4.  Place the chicken on the roll bottoms and top with the lettuce, carrots, and blue cheese sauce; set the roll tops in place.

(Taken from Everday with Rachael Ray, p 128, June/July 2010)