Your Life Your Health: Healthy Tailgating with Smith's

Posted - Sep. 14, 2018 at 1:40 p.m.

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Grilled Buffalo Chicken Tender Skewers
with Smith's Chef Jeff Jackson

Ingredients for Chicken:
2 lbs boneless chicken tenderloins
¼ c. Frank’s or preferred hot Sauce
1 tbsp minced garlic
1 tbsp olive oil
1 tsp salt
1 tsp pepper
(Wood Skewers)

Ingredients for Dipping Sauce:
1 c Frank’s or preferred hot sauce
1 tbsp minced garlic
1 tbsp honey
2 tbsp butter

1. Marinate the chicken with the hot sauce, garlic, oil, salt and pepper, in a zipper bag for at least 30 minutes up to 2 hours.
2. Preheat grill to medium high heat. Make the sauce by adding hot sauce, garlic, and honey to a small pot over medium heat. Once the mixture comes to a simmer, stir in the butter. Set aside.
3. Skewer the marinated chicken and place on a preheated grill. Cook 3 to 5 minutes per side or until the chicken reaches internal temp of 165. Enjoy with buffalo dip and or ranch dip.

Grilled Jalapeno Poppers

12 jalapenos, split lengthwise and seeded
2 pieces bacon, chopped
8 oz fat free cream cheese
¼ c. sharp cheddar cheese, grated
4 green onions, chopped
1 tsp garlic, minced
½ tsp salt
¼ tsp pepper

Ingredients for Dipping Sauce:
½ c. raspberry preserves
2 tbsp balsamic vinegar

1. Preheat a grill to medium heat. Cook the bacon until crisp, cool. Prepare the stuffing by mixing together the cream cheese, bacon, cheddar cheese, garlic, green onions, salt and pepper.
2. Stuff each pepper to full with the stuffing. This can be done ahead of time and refrigerated until ready to grill.
3. Mix together the dipping sauce and set aside.
4. Place the jalapenos pepper side down and cook until the pepper is slightly charred and filling is warm and melty. Remove and serve with dipping sauce.

Healthy Ranch Dip

2 c. plain, non-fat greek yogurt
2 tbsp fresh chopped chives
1 tbsp garlic powder
2 tsp onion powder
1 tsp dried dill
½ tsp worcestershire sauce
½ tsp salt
½ tsp pepper

Directions: 1. Whisk all the ingredients together in a bowl. Refrigerate 1 hour prior to serving to allow the flavors to marry. Enjoy with veggies or hot wings. Peach Salsa

6 lg peaches, peeled and chopped
2 kiwi, peeled and chopped
2 jalapenos, seeded and minced
1 red bell pepper, seeded and chopped
½ red onion, chopped
½ bunch cilantro, chopped
2 tbsp honey
¼ tsp cumin
¼ tsp nutmeg
1 tsp salt
½ tsp pepper

1. Mix all the ingredients together in a bowl. Refrigerate 1 hour prior to serving to let the flavors marry. Enjoy.


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