I enjoy spicy food. One of my favorites is buffalo chicken. This one is super simple but so yummy! I love making this when you are feeding more then 4 people because it’s very inexpensive. I cooked ours on the green egg to give it a nice smooth flavor, but can cooked in the oven at 400 for 25 minutes or on a regular grill. This can be served with with a lot of different side items. I love a good asparagus with chicken and then of course a salad but honestly anything would work. *I wrote on my my Hobo Shrimp Foil how to light a big green egg if you have never before.
Ingredients
Buffalo Chicken
3 large chicken breast (I made this for 6 people but I only used 1 large chicken breast per 2 people)
1 cup mozzarella cheese
1 cup sharp cheddar
1/2 a stick of cream cheese
1/2 ranch dressing packet
Buffalo sauce (my favorite is sweet baby rays!)
a meat mallet
zip lock bag
tooth picks
Garlic Asparagus
a bundle of asparagus
olive oil
garlic salt or seasoning
red pepper flakes
Step by Step
1. Take your chicken breast and cut long ways so you now have two thin pieces. Stick pieces into a ziplock bag and close tightly. Take your meat mallet and pound the chicken even thinner (Trick: not want it to thin as it will pull the chicken apart Later on.) Do this to all your chicken breast.
2. Set these aside and get out a medium size bowl and put your room temperature cream cheese, mozzarella cheese, and cheddar cheese all in there. Mix together very well and add half of your hidden valley ranch packet. Mix together again. 3. Lay your chicken breast down on a plate and season with salt and pepper on both sides. You want the chicken breast to lay up and down long ways. Take a spoon full of your cheese mixture and put on the side closest to you. Then roll up the chicken to keep the stuffing in. Stick tooth picks in to keep everything together.
4. Once, you have done this to all your chicken breast set on a plate and brush your buffalo sauce all over the top. Set in the fridge for 30 minutes. In this time you can get your grill, oven, or green egg ready.
5. Now that your grill or oven (Trick: if you cook in oven make sure you have your chicken on a pan) is ready stick your chicken on and don’t touch for 15 minutes.
6. The time you are waiting you can get your asparagus ready. Cut off your ends (Trick: hold each ends and bend. Whatever small piece breaks off that’s how much you need to cut off each asparagus.) Toss your asparagus in olive oil, 1 tbsp of garlic salt and 2 tsp of red pepper flakes. (Trick: this all determines on how spicy you like.)
7. Take your asparagus and wrap up in tin foil.
8. The timer for 15 minutes should be up. You need to flip your chicken and place your asparagus on or in whatever you are cooking on.
9. Let chicken and asparagus cook for 10 more minutes. Take chicken off and brush another coat of buffalo sauce on top and set aside. 10. Your asparagus will need another 5 minutes.
11. Plate up your chicken take your tooth picks out, add your asparagus to your plate and Enjoy!!
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