Buffalo Style Grilled French Cut Chicken Breasts With Blue Chees Recipes

GRILLED BUFFALO CHICKEN BREAST WITH RANCH CARROTS AND CELERY

Grilled Buffalo Chicken Breast with Ranch Carrots and Celery image

This is a play on Buffalo wings but with chicken breast that's grilled instead of fried. The ranch is built right in so no dipping sauce is required.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 skin-on chicken breast halves
salt and ground black pepper to taste
¼ cup olive oil
2 tablespoons dry ranch dressing mix
2 carrots, peeled and cut in half lengthwise
2 stalks celery, halved
¼ cup Buffalo wing sauce

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Season chicken breasts with salt and pepper on both sides. Whisk olive oil and ranch powder together in a bowl until evenly combined. Brush both sides of the carrots and celery with the seasoned oil.
Grill chicken and celery for 5 minutes. Flip chicken over and baste with wing sauce. Add carrots to the grill and cook for 5 minutes. Flip everything over, baste chicken with remaining wing sauce, and cook for 5 minutes more.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 7.8 g, Cholesterol 114 mg, Fat 25.4 g, Fiber 1.1 g, Protein 42.6 g, SaturatedFat 5 g, Sodium 830.3 mg, Sugar 1.8 g

GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW

Grilled Buffalo Chicken Thighs with Blue Cheese Slaw image

All of the buffalo wing flavor you love in an appetizer but served dinner-style. Bonus is that the chicken is grilled and not fried.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

3 stalks celery, cut into matchstick-size pieces
2 large carrots, shredded
⅓ cup buttermilk
⅓ cup crumbled blue cheese
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
½ teaspoon celery seed
½ teaspoon salt
3 pounds boneless skinless chicken thighs
1 cup buffalo wing sauce, divided

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.

Nutrition Facts : Calories 439.5 calories, Carbohydrate 10.8 g, Cholesterol 133.8 mg, Fat 26.2 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 7.7 g, Sodium 1569.4 mg, Sugar 2.2 g

BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE CHEES

Buffalo Style Grilled French Cut Chicken Breasts With Blue Chees image

Recipe Courtesy Bobby Flay, 2008 - Grill It! with Bobby Flay - Episode: Chicken Breasts Statler Style Cut

Provided by ElizabethKnicely

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1/2 cup unsalted butter
2 garlic cloves, chopped
8 teaspoons dried ancho chile powder
2 tablespoons dried ancho chile powder
1/2 cup hot sauce (recommended -- Frank's Red Hot)
2 tablespoons honey
salt
fresh ground black pepper
4 french-cut chicken breasts
2 tablespoons ground cumin (8 teaspoons)
2 teaspoons ground cumin (8 teaspoons)
canola oil
1/2 cup heavy cream
1/2 cup creme fraiche
1/4 cup chopped parsley, plus some whole leaves for garnish
1 cup crumbled blue cheese (recommended -- Cabrales)
1/2 cup fresh orange juice, plus 1 teaspoon orange zest
1/4 cup fresh lime juice, pluse 1 teaspoon lime zest
2 tablespoons honey
1 teaspoon ground black pepper
kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon, in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

Steps:

Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin in nicely charred.
Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
JICAMA AND WATERMELON SALAD:.
Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon, zest and mint and toss to coat. Serve with Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce.

Nutrition Facts : Calories 1018.4, Fat 71, SaturatedFat 38.8, Cholesterol 260.6, Sodium 1506.9, Carbohydrate 58.6, Fiber 13.1, Sugar 33.9, Protein 43.9

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