Buffalo Chicken Thighs with Buttermilk-Blue Cheese Mashed Potatoes

Need a Buffalo Chicken Wing fix?  Here’s a healthier version, and the blue cheese is mixed right into the potatoes.

(modified original recipe from Cooking Light)

Serves 4

• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground red pepper (cayenne)
• 8 boneless, skinless chicken thighs, trimmed of excess fat (~ 4 ounces each)
• 3 tablespoons hot sauce (such as Texas Pete)
• 1 tablespoon unsalted butter

Preheat grill.

Combine salt, garlic powder and cayenne; dust chicken thighs with spice mix.

Combine hot sauce and butter in a microwave-safe dish; microwave on high for 30 seconds or until butter melts, stirring to blend. Grill chicken on medium direct heat for 5 minutes each side or until chicken is done. Place chicken in a shallow dish; drizzle with butter hot sauce. Toss to coat.

Serve with Buttermilk-Blue Cheese Mashed Potatoes (recipe follows) and a side of carrots/celery sticks with light ranch dressing to play up the buffalo theme.

Nutritional Info/Serving: 286 Calories, Fat 12 g, Protein 44 g, Carbs 2 g

Buttermilk-Blue Cheese Mashed Potatoes

Serves 4

• 1 pound small red potatoes, unpeeled (or peeled if preferred)
• 1/3 cup fat-free buttermilk
• ¼ cup crumbled blue cheese
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Place potatoes in saucepan; cover with cold water and bring to boil over medium-high heat. Reduce heat to medium-low and simmer for 15-20 minutes or until potatoes are tender when pierced with a fork; drain. Return potatoes to pan. Add remaining ingredients (buttermilk, blue cheese, salt and pepper); mash with a potato masher to desired consistency.

Nutritional Info/Serving: 137 calories, Fat 3 g, Protein 9 g, Carbs 21 g