Cooking for 4 people
Ingredients
- 1 lb.
boneless, skinless chicken thighs
-
salt, pepper to taste (for the chicken)
- 1 cup
your favorite hot sauce
- 1/2 stick
butter
- 2 heads
iceberg lettuce, cut in half
- 1 pint
cherry tomatoes
- 5 slices
bacon, precooked and chopped into small pieces
- 8 oz.
blue cheese, crumbled
-
skewers or a grill basket
- 8 oz.
low fat sour cream
- 2 tbsp.
mayonnaise
- 1/8 tsp.
garlic salt
-
fresh ground pepper to taste
1Food Prep
First combine the blue cheese dressing ingredients and store in the refrigerator until ready to serve.
Then, cut the iceberg lettuce heads in half, and thread the cherry tomatoes onto a metal or bamboo skewer, or place them in a grill basket.
Next, for the buffalo sauce, place the hot sauce and butter in a sauce pot.
Finally, sprinkle the chicken thighs with salt and pepper.
2Grill Prep
Fuel: We recommend Kingsford™ Charcoal with Applewood for its sweet and fruity wood flavor.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the sauce pot with the buffalo sauce ingredients on the cooler side of the grill, and let it simmer.
Place the chicken thighs directly over the coals until the internal temperature reaches 165°F on a digital meat thermometer, about 5 to 7 minutes on each side.
Add the lettuce wedges and tomatoes to the grill, and let them grill until char marks have formed.
Remove everything from the grill.
Chop the chicken up, and place it in a bowl and coat it with the buffalo sauce.
Plate a grilled iceberg wedge and layer it with the grilled tomatoes, bacon and a large dollop of blue cheese dressing.
Add the buffalo chicken to the salad and serve.
Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and GrillGirl.com — on behalf of Kingsford™ Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
