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Grilled Wedge Salad with Buffalo Chicken
Perfect for a summertime dinner, this grilled wedge salad fills you up with delicious, charred flavor and chicken with a kick.
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Ingredients
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1 lb. boneless, skinless chicken thighs
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salt, pepper to taste (for the chicken)
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1 cup your favorite hot sauce
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0.5 stick butter
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2 heads iceberg lettuce, cut in half
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1 pint cherry tomatoes
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5 slices bacon, precooked and chopped into small pieces
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8 oz. blue cheese, crumbled
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skewers or a grill basket
Blue Cheese Dressing:
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8 oz. low fat sour cream
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2 tbsp. mayonnaise
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0.125 tsp. garlic salt
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fresh ground pepper to taste
1 Food 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.
Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
2 Grill Prep
Fuel: We recommend Kingsford® Charcoal with Applewood for its sweet and fruity wood flavor.
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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.
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