Chicken Alaska

Earlier this year, we spent some time in Ely, Nevada. Naturally, we had to eat at the famous Cellblock Steakhouse because who doesn’t want to experience fine dining from a repurposed jail cell? I ordered the Chicken Alaska, had my life forever changed, and was determined to combine crab and chicken in as many ways as possible. We made these Chicken Alaska skewers at the cabin last week to rave reviews. If you are a fan of chicken and crab, you’ll love these juicy, flavorful morsels.


  • 2 lbs chicken breast, cut into bite-size cubes
  • 1 Tablespoon lemon pepper
  • 1 Tablespoon chopped dill
  • 1 tsp salt
  • 1 cub crab meat (we used imitation because we were in the middle of the woods. At home, we’d probably use snow crab clusters).
  • 1/4 cub cream cheese
  • 1 Tablespoon milk
  • 1 Tablespoon chopped dill
  • 1 teaspoon lemon juice


  1. In a large bowl, sprinkle chicken pieces with lemon pepper, dill, and salt. Stir to coat and set aside.
  2. Crab mixtureIn a separate bowl, mix crab meat, cream cheese, milk, dill, and lemon juice.
  3. Put chicken on skewers (you can alternate chicken with large pieces of crab if you’d like).
  4. Grill chicken over medium heat, flipping to cook both sides.
  5. A few minutes before the chicken is done cooking, spoon crab mixture onto the top of each piece so it can warm and toast in the grill.
  6. When the chicken is done and the crab is lightly toasted, remove and enjoy.

Grilled Chicken Alaska

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