For the buffalo
chicken: Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots
in the bowl of a food processor
until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken
, about 30 minutes.
Form 2 ounces of the mixture onto each skewer
, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes.
the butter in a small saucepan
over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer
over medium heat and cook until slightly thickened, about 20 minutes.
For the dipping sauce: While the sauce is cooking, blend the mayonnaise
, lemon juice and 2 ounces of the bleu cheese in a blender
until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 ounces bleu cheese and sprinkle with salt and black pepper.
For cooking: Prepare a grill
for direct heat grilling over medium-high heat. Brush the grill with a towel soaked in 2 tablespoons of the canola oil
. Place the skewers on the grill and grill until slightly charred, about 2 minutes. Turn the skewers and brush with the butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill and brush with the additional sauce. Serve with the bleu cheese
dipping sauce and garnish with more celery leaves.