Grilled Cheesy Buffalo Chicken
Need a gluten free main course? Grilled Cheesy Buffalo Chicken could be an awesome recipe to try. For $1.59 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 184 calories, 26g of protein, and 6g of fat. This recipe serves 4. 78622 people were impressed by this recipe. The Fourth Of July will be even more special with this recipe. Head to the store and pick up bell pepper, shredded mozzarella cheese, butter, and a few other things to make it today. It is brought to you by Peanut Butter and Peepers. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 93%, this dish is amazing. Similar recipes include Cheesy Buffalo Turkey Grilled Flatbread, Cheesy Buffalo Chicken Cups, and Buffalo Chicken Cheesy Penne.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
black pepper
1 lbs. boneless chicken breast
1 tsp. butter (I used Brummel & Brown)
1/4 tsp. celery salt
1/4 cup Franks Hot Sauce
1/4 cup mozzarella cheese, shredded,divided
Equipment:
grill
measuring cup
microwave
bowl
Cooking instruction summary:
Preheat grill to medium low heatButter fly your chicken, by cutting it horizontally. Do not cut all the way through. Sprinkle the inside of the chicken with pepper. Evenly top the the chicken with cheese and fold over the chicken to close it. It should look like the chicken breast before you cut it.In a microwave safe bowl (I used a pyrex measuring cup) melt the butter for 8 seconds. Stir in hot sauce and celery salt.Brush one side of the chicken with hot sauce mixture and place the hot sauce size down on the grill. Brush more hot sauce over top of chicken. Cook for about 7 minutes. Flip the chicken and brush on remaining hot sauce and cook until no longer pink; about 5 minutes more.Serve with a side salad, celery, carrots and ranch dressing if desired.
Step by step:
1. Preheat grill to medium low heat
2. Butter fly your chicken, by cutting it horizontally. Do not cut all the way through. Sprinkle the inside of the chicken with pepper. Evenly top the the chicken with cheese and fold over the chicken to close it. It should look like the chicken breast before you cut it.In a microwave safe bowl (I used a pyrex measuring cup) melt the butter for 8 seconds. Stir in hot sauce and celery salt.
3. Brush one side of the chicken with hot sauce mixture and place the hot sauce size down on the grill.
4. Brush more hot sauce over top of chicken. Cook for about 7 minutes. Flip the chicken and brush on remaining hot sauce and cook until no longer pink; about 5 minutes more.
5. Serve with a side salad, celery, carrots and ranch dressing if desired.
Nutrition Information:
covered percent of daily need
