Grilled Buffalo Chicken Tenders

So, it's World Cup time and we are pumped!!  My husband especially, but he has gotten me really into soccer and we have a lot of fun watching it together.  Typically, when it comes to big games like this in our house, we always do "game-day" food.  Right?  Think dips and wings, all that good stuff...  

Well, I recently became a Beachbody coach, which is the BEST thing I have ever done in my life (I'm going to have to do a whole post about that because I can go on forever about it if I don't stop myself!).  So, we are exercising and eating right (or I should say better) and I just joined a Clean Eating challenge group that started the day of the US vs. Ghana game.  Husband was not happy.  No game-day food?

Well, needless to say, I had to come up with something.  And these were a hit!!  I will absolutely make them again and again.  And neither of us missed the breading or the fried flavor typical of Buffalo chicken tenders.  I served them with Ranch dressing, which I didn't use because it was bottled ranch and I was sticking to my Clean Eating challenge.  Still on the hunt for that perfect homemade ranch dressing recipe...

Serves 2

Grilled Buffalo Chicken Tenders

1 package of boneless, skinless chicken tenders (usually about 6 to a package)

1/4 cup Frank's Red Hot sauce, plus more for after they are cooked

1 tablespoon salt-free seasoning blend 

In a resealable zip lock bag, combine everything, seal and shake to make sure all the chicken is coated in the sauce and seasoning.  Place bag in fridge to marinade for about a half an hour. 

Preheat grill.  Cook the chicken strips for 5-6 minutes on one side, then flip and cook for an additional 4-5 minutes until the juices run clear and the internal temperature of the thickest part reaches 165 degrees.  

Coat with additional sauce if desired and serve with your favorite ranch or blue cheese dipping sauce.  

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