BONELESS, SKINLESS CHICKEN BREASTS
CHEESE OF CHOICE
NONSTICK COOKING SPRAY
KOSHER SALT & GROUND BLACK PEPPER
HERBY RANCH YOGURT: PLAIN GREEK YOGURT, GARLIC, FRESH CHIVES OR GREEN ONIONS, APPLE CIDER VINEGAR, WATER, KOSHER SALT & GROUND BLACK PEPPER
Prepare the grill for medium-high direct heat grilling, about 450-500° F. Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates.
Place the halved chicken breasts in a large bowl or baking dish. Season with 1 heaping teaspoon each garlic powder & smoked paprika, 1 1/2 teaspoons kosher salt & ground black pepper as desired. Drizzle the avocado oil over top. Toss to combine, coating the chicken well. Set aside.
To mix up the buffalo sauce, simply add the Frank’s RedHot Original, melted butter, honey, & the remaining 1/2 teaspoon each garlic powder & smoked paprika to a small bowl & mix to combine well. Set aside.
In a small bowl, combine the Greek yogurt, garlic, chive or green onions, dill, & apple cider vinegar. Season with 1/2 teaspoon kosher salt & ground black pepper as desired. Whisk to combine. If needed, thin the mixture out with 2-3 tablespoons water, just until your desired consistency is reached. Set aside for serving.
Place the chicken on the preheated grill. Close the lid & grill 4-5 minutes. Use grill tongs to flip the chicken, then generously brush the cooked side with the prepared buffalo sauce. Close the lid & grill 3-4 minutes longer. Flip the chicken one more time, brushing the opposite side with buffalo sauce. Grill 1-2 minutes longer, until the chicken is cooked through. If desired, add cheese & let melt as chicken finishes cooking. Remove from grill & transfer to baking sheet.
Build your grilled buffalo chicken sandwiches as desired. Here at the PWWB house, we like toasty brioche buns, leafy lettuce, juicy summer tomatoes, & a good drizzle of prepared buffalo sauce & herby ranch yogurt.