Grilled Buffalo Chicken Cutlets Recipes

GRILLED BUFFALO CHICKEN STICKS

Grilled Buffalo Chicken Sticks image

Boneless chicken strips-seasoned with cayenne pepper-make for easy eating.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h

Yield 10

Number Of Ingredients 7

Ingredients

2 tablespoons butter or margarine, melted
1/4 cup original Frank's™ RedHot™ Original cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 package (1 lb) chicken breast tenders (not breaded)
1/2 cup blue cheese dressing

Steps:

In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture. Serve chicken with blue cheese dressing.

Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g

GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW

Grilled Buffalo Chicken Thighs with Blue Cheese Slaw image

We deconstructed -- and then reconstructed! -- all the great flavors of Buffalo chicken wings into this meal that's much healthier but tastes just as satisfyingly decadent.

Provided by Marge Perry

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup low-fat buttermilk
1/3 cup crumbled blue cheese
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce
1 1/2 cups pre shredded carrots
1 1/2 cups celery matchsticks (from about 3 stalks)
1/3 cup hot sauce, such as Frank's Red Hot
2 tablespoons unsalted butter
8 bone-in chicken thighs (about 2 pounds), skin removed

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.

GRILLED BUFFALO CHICKEN SLIDERS

Grilled Buffalo Chicken Sliders image

Mini buffalo chicken sandwiches will be a welcome addition to your next cook-out.

Provided by Anonymous

Categories Trusted Brands: Recipes and Tips Saute Express® Saute Starter

Time 55m

Yield 8

Number Of Ingredients 6

Ingredients

4 (4 ounce) boneless, skinless chicken breasts
½ cup buffalo wing sauce, or more as needed
4 slices LAND O LAKES® Deli American, cut into quarters
8 slider buns, sliced
8 tablespoons blue cheese salad dressing
1 rib celery, cut into 2-inch thin sticks

Steps:

Cut each chicken breast in half; place into large resealable plastic food bag. Flatten each to about 1/2-inch thickness with meat mallet.
Pour desired amount of buffalo wing sauce into bag; seal bag. Gently shake to coat chicken; refrigerate at least 30 minutes.
Heat gas grill on medium or charcoal grill until coals are ash white.
Remove chicken from hot sauce; discard sauce.
Place chicken onto grill. Grill, turning once, 10-12 minutes or until internal temperature reaches at least 165 degrees F and chicken is no longer pink in center. Brush with additional buffalo wing sauce while cooking, if desired. Top each chicken piece with 2 quarters cheese during last minute of cooking.
Place buns, cut-side down, onto grill. Cook 1-2 minutes or until toasted.
Spread dressing onto cut-sides of toasted buns. Place celery sticks and chicken onto bottom half of buns; cover with top half of buns.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 162.2 g, Cholesterol 44.3 mg, Fat 14.7 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 4.2 g, Sodium 759.4 mg, Sugar 0.9 g

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