Wanted to give you a sneak peek of my new cookbook, 5 and 5 For Every Season, on sale in September, so here's my recipe for Grilled Chicken Tenders Buffalo Style.

I know: What does Buffalo-style chicken have to do with summer? Well, for me it’s the season that I get to spend the most time with my awesome nephews, who seem to have a bottomless appetite for spicy chicken tenders! The good news is that “grown kids” also happen to love these tasty treats, so go ahead and make a double or even triple batch.

Grilled Chicken Tenders “Buffalo Style”
serves 4

2 pounds chicken tenderloins
Kosher salt and freshly ground black pepper
½ cup hot sauce, plus more for drizzling
2 cups thinly sliced celery, cut on the bias
½ cup crumbled blue cheese
2 tablespoons olive oil

1. Preheat a grill or grill pan to medium-high heat.

2. Season the chicken on both sides with salt and pepper. In a medium bowl, toss to combine the chicken and hot sauce. Put the chicken on the grill, close the lid (or cover, if using a grill pan), and cook until nicely charred and the chicken releases from the grill, about 3 minutes. Flip the chicken, baste with the remaining hot sauce, cover, and cook until cooked through, about 2 minutes.

3. Meanwhile, in a medium bowl, combine the celery, blue cheese, and olive oil. Lightly season with salt and pepper and gently toss to combine.

4. Put the chicken on plates, spoon the celery salad on top, add more hot sauce if desired, and serve.