2 tablespoons melted butter
1/4 cup red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 pound chicken breast tenders

Mix all but chicken together. Reserve 2 tablespoons of mixture. Add chicken to remaining sauce and stir to coat. Cover and chill 30 minutes but not longer than 2 hours. Soak ten 10-12 inch wooden skewers in water 30 minutes. Brush grill rack with oil. Prepare grill for medium heat. Remove chicken from marinade and discard marinade. Thread tenders on skewers. Grill chicken covered for 8-10 minutes, turning once and brushing frequently with reserved marinade. Chicken is done when no longer pink in center. Discard any remaining sauce mixture.