GRILLED BUFFALO CHICKEN BREAST WITH RANCH CARROTS AND CELERY
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
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 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.
GRILLED BUFFALO CHICKEN BREAST WITH RANCH CARROTS AND CELERY
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 Chicken Recipes
Time 25m
Yield 4
Number Of Ingredients 7
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 SALAD
Make and share this Grilled Buffalo Chicken Salad recipe from Food.com.
Provided by Isabeau
Categories Chicken Breast
Time 35m
Yield 1 1 salad, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat barbecue to medium. Peel long ribbons from carrot into a large bowl, turning as you go. Add lettuce leaves and celery. Whisk milk with mayo, dill, vinegar, and garlic in a small bowl. Stir hot sauce with butter and honey in a large bowl. Set both aside.
- Oil grill, then barbecue chicken, covered, until springy when pressed, six to eight minutes per side. Transfer to a cutting board and slice into 1/2 - inch thick strips. Add to hot-sauce mixture and turn to coat. Drizzle dressing over salad and toss until coated. Top with chicken and cheese.
- I didn't happen to have romaine, so I used iceberg. Also, no blue cheese, so feta was substituted. We like things hot, so I didn't put the butter or honey in the hot sauce. I used Frank's Red Hot, right out of the bottle.
GRILLED BOURBON BUFFALO CHICKEN
Wonderful plate full of fresh veggies and salad greens topped with deliciously seasoned and slightly spicy grilled chicken breast. Another supper that will keep Mama out of the kitchen! Revised from "Grill Power" by Holly Rudin-Braschi NOTE: PLAN AHEAD: Needs to marinate for 20 minutes to overnight!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix hot pepper sauce, bourbon (or whiskey or lemon juice) and salt in a 1-gallon zippered freezer bag and shake to mix it up. Rinse chicken if desired and pat completely dry with paper towels. Add chicken to bag and let rest in refrigerator for 20 minutes or up to 24 hours.
- Preheat the grill to the highest setting.
- Remove chicken from marinade, spray each piece lightly with fat-free cooking spray, and place on grill. Grill chicken about 8 to 12 minutes turning chicken halfway through. (You can do this inside using an indoor grill- cooking for about 5 minutes and not turning as it is a two sided grill.).
- Arrange lettuce on plates and top with cucumbers, celery, bell pepper and carrot, leaving center free for chicken.
- To serve, allow chicken to rest 2 to 3 minutes after coming off of grill to allow juices to settle. Cut each piece across the grain into 1/2-inch wide strips then lay equal amounts in center of each salad.
- Sprinkle each salad with equal amounts of onions and croutons. Drizzle with your choice of salad dressing. We like Ranch but Blue Cheese is great as well.
Nutrition Facts : Calories 227.4, Fat 4.3, SaturatedFat 0.9, Cholesterol 90.8, Sodium 590.6, Carbohydrate 11.9, Fiber 4.5, Sugar 6.3, Protein 32.7
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