GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW
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
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 CUTLETS
Provided by Patrick and Gina Neely : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat your grill to medium-high heat.
- Pound each chicken breast out to 1/4-inch thickness between 2 pieces of parchment paper. Season with salt and pepper.
- Using a clean tea towel, oil the grill grates.
- Grill the chicken on each side until golden and cooked through, for 3 to 4 minutes, until golden and cooked through.
- While the chicken is grilling, add the hot sauce, butter, paprika, apple cider vinegar, and garlic to a medium saucepan. Place the pan on the grill grates and stir to melt all together. Dip the chicken into the saucepan to coat and then grill for another minute on each side. Remove the chicken from the grill and place on a platter. Top each cutlet with some Bblue Ccheese Sslaw.
- Using a large-holed grater attachment for a food processor, grate the cabbage, shallot, and carrot. Add to a large serving bowl.
- Mix together the blue cheese, buttermilk, sour cream, mayonnaise, apple cider vinegar, celery seed, salt, and pepper together in a small small bowl. Fold into the grated veggies and season with salt and pepper, to taste. Cover with plastic wrap and let sit in the fridge for at least 1 hour to absorb flavors. Can be made a 1 day in advance.
BUFFALO CHICKEN THIGH SLIDERS
This is my take on a Rachael Ray recipe. I served this with grilled corn on the cob and broccoli slaw for a delicious and super fast Sunday afternoon meal.
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat a grill to medium-high. Pat the chicken thighs dry with a paper towel, drizzle with olive oil and sprinkle generously with Cajun seasoning. Place on grill and cook until cooked through, 10 to 15 minutes.
- While the chicken is cooking, place the butter in a small saucepan with hot sauce. Stir until the butter melts. When the chicken is cooked through, add to the pan, turning several times to coat.
- In a small dish, combine the yogurt, chives, feta and lemon juice.
- Split the rolls, place a chicken piece on the bottom half, top with yogurt dressing and shredded lettuce. Place the top half of the roll on top and enjoy.
GRILLED BUFFALO CHICKEN THIGHS WITH BLUE CHEESE SLAW
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
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
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