1 (4 oz pkg) crumbled blue cheese, divided
1/2 cup each, light mayonnaise and light sour cream
1/2 tsp. each lemon juice and Dijon mustard
3 tsp. minced garlic, divided
2 tbsp. grated onions
4 tbsp. butter
1 (8 oz can) tomato sauce
1/2 cup cayenne pepper
2 tsp. honey
1/2 tsp. cumin
1/8 tsp. ground cayenne pepper
1 whole fry chicken, cut into pieces

Heat grill.

In a bowl, mash 1/2 cheese into next 4 ingredients. Add 1 teaspoon garlic and remaining cheese. Chill.

In a large saucepan, over medium heat, cook onions, and remaining garlic in butter for 2 minutes, stirring often. Add next 5 ingredients.

Increase heat to high, bring to boil. Reduce heat to medium, let simmer 5 minutes. Let cool. In resealable bag, combine chicken pieces and 1/4 cup sauce mix.

Seal bag, toss gently. Let marinate in refrigerator 1 hour. Remove chicken from marinade, discard marinade. Grill chicken 25 minutes, brushing with 1/2 cup remaining sauce mix.

Serve chicken with blue cheese mix and remaining tomato sauce mix.

Submitted by: Sherry Monfils