Buffalo Chicken Thighs With Celery And Blue Cheese Salad Recipes

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW

Steps:

• Combine celery, carrots, buttermilk, blue cheese, vinegar, Worcestershire, celery seed, and salt in a bowl. Set aside.
• Place chicken thighs into a bowl and coat with 3/4 cup wing sauce.
• Preheat an outdoor grill to medium-high heat and lightly oil the grate.
• Grill chicken on the preheated grill for 6 minutes. Flip, and grill for 6 more minutes. Brush thighs with remaining 1/4 cup wing sauce and grill until chicken is no longer pink at the bone and the juices run clear, about 2 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Transfer chicken to a plate and serve with blue cheese slaw.

GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW

Steps:

• Preheat a grill for indirect cooking over medium-high-heat (350 to 400 degrees F).
• Combine the buttermilk, blue cheese, vinegar and Worcestershire in a medium bowl; add the carrots and celery and toss thoroughly. Allow to sit at room temperature while you cook the chicken.
• Combine the hot sauce and butter in a small saucepan and bring to a boil; cook until slightly thickened, 1 to 2 minutes.
• Meanwhile, grill the chicken, meaty-side up, and cook until the underside is well-marked and readily releases from the surface, about 15 minutes. Turn and cook until a thermometer inserted in the thickest part of the meat (not touching bone) registers 165 degrees F, about 15 more minutes. Brush liberally with the sauce, then turn the chicken and brush the tops with more sauce. Grill 1 more minute. Serve with the slaw.

BANGIN' BUFFALO BLUE CHEESE CHICKEN SALAD

Steps:

• Mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, Worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.