Grilled Cheesy Buffalo Chicken
Try this Grilled Cheesy Buffalo Chicken recipe, or contribute your own.
Try this Grilled Cheesy Buffalo Chicken recipe, or contribute your own.
- Carbohydrate 0.711594791884987 g
- Cholesterol 74.842893657669 mg
- Fat 3.75000114050491 g
- Fiber 0.0649041685733853 g
- Protein 29.7215918527741 g
- Saturated Fat 1.81841583145593 g
- Serving Size 1 1 serving (142g)
- Sodium 534.342676865401 mg
- Sugar 0.646690623311602 g
- Trans Fat 0.508667497005982 g
- Calories 163 calories
Step-by-step
- Preheat grill to medium low heat
- Butter fly your chicken, by cutting it horizontally. Do not cut all the way through. Sprinkle the inside of the chicken with pepper. Evenly top the the chicken with cheese and fold over the chicken to close it. It should look like the chicken breast before you cut it.
- In a microwave safe bowl (I used a pyrex measuring cup) melt the butter for 8 seconds. Stir in hot sauce and celery salt.
- Brush one side of the chicken with hot sauce mixture and place the hot sauce size down on the grill. Brush more hot sauce over top of chicken. Cook for about 7 minutes. Flip the chicken and brush on remaining hot sauce and cook until no longer pink; about 5 minutes more.
- Serve with a side salad, celery, carrots and ranch dressing if desired.
Controlling Internal Heat
Butterfly the boneless chicken breasts horizontally without piercing the opposing edge, creating an even pocket that holds shredded mozzarella securely. Maintain medium-low heat on the grill to prevent the cheese from liquefying and leaking onto the grates before the poultry cooks through. Cook the stuffed meat for seven minutes per initial side before flipping.
Applying the Sauce
Melt butter in a microwave for eight seconds, then combine it thoroughly with Frank's hot sauce and celery salt. Brush this mixture onto the chicken just before it hits the grates, and apply subsequent layers continuously during the twelve-minute total cooking window to build a lacquered crust.
Balancing the Plate
Pair the finished poultry with crisp raw celery sticks, fresh carrots, and a side salad to cut through the heavy sodium content of the hot sauce. Ranch dressing provides a cooling dairy contrast against the vinegar and cayenne heat profile.
