I’ve been making this recipe with some variation of chicken for years now. It’s one of my favorite weekday lunches. And it all started with leftover chicken and a hodgepodge of fridge finds. Some of my off-the-cuff lunch creations like this are worth repeating. Others are not. This one’s been in constant rotation since day one because it’s quick and flavorful and the entire family likes it. But because the sauce is made with Greek yogurt, I had to give it a code name so my kids wouldn’t snub it–they were weird about that stuff when I first started buying it. Hence, special sauce. It’s not fancy by any stretch, but it is creamy, tangy and a tad spicy. All the things my family loves. My hot sauce of choice is Louisiana Hot Sauce, but you can make it with whatever hot sauce you favor. Just be aware of the different heat levels of each. I can vouch for both Tabasco and Sriracha in this recipe. Although substituting two and a half teaspoons of either of those for the Louisiana Hot Sauce does increase the heat a bit. Regardless, they’re all yummy. Oh, and the sauce is even better if it’s had time to chill.
A yummy beer to go along with today’s yummy finger food is Dogfish’s Burton Baton Imperial IPA. This big beer is oak aged which imparts pleasant … well … oaky and vanilla notes to balance out the hops–which can get awfully bitter with imperial and double IPAs. It’s slightly citrusy and a bit malty too. I can’t you give scientific reasons why it goes well with this chicken and special sauce, it just does. If you have a better match, don’t hesitate to let me know!
Until next week …
Grilled Chicken Skewers with Special Sauce Recipe
1/4 cup Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons water
1 tablespoon mayonnaise
1 tablespoon grated Parmesan cheese
2 1/2 teaspoons Louisiana Hot Sauce
1/4 teaspoon Lea & Perrins (Worcestershire sauce)
1/8 teaspoon black pepper
Pinch of cayenne
2 garlic cloves, minced
1 tablespoon thinly sliced green onions
Salt to taste
1 pound boneless, skinless, thin-sliced chicken breasts
2 tablespoons extra virgin olive oil
2 teaspoons Creole seasoning
1 teaspoon parsley flakes
1 teaspoon garlic powder
12 6-inch wooden skewers, soaked in water for 10 minutes
In a small bowl, make the special sauce by whisking together the Greek yogurt and next 10 ingredients (through the green onions); season to taste with salt. Cover and refrigerate until ready to serve. Cut the chicken breasts into 1-inch strips and place in a shallow dish. Toss with olive oil, Creole seasoning, parsley flakes and garlic powder. Let sit at room temperature for 10 minutes. Preheat a cast iron grill pan or skillet over medium-high heat. Place skewered chicken on pan and grill until browned and cooked through, about 6-8 minutes per side (time may vary depending on thickness of chicken and type of grill pan). Serve immediately with special sauce. Makes 4-6 appetizer servings.