Let's get grilling


Load Kingsford® Charcoal with Applewood into your Masterbuilt Gravity Series 800 and set to 400°F.

2 Combine blue cheese dressing ingredients and store in fridge until ready to serve.
3 Meanwhile, place the hot sauce and butter in a sauce pot, set it over the grill and let it simmer.
4 Sprinkle the chicken thighs with salt and pepper and add to the grill. Grill until the internal temp has reached 165°F.
5 Add the halved lettuce wedges and tomatoes to the grill using the skewers or grill basket, and let them grill until char marks have formed.
6 Remove everything from the grill.
7 Chop the chicken up and place in a bowl and coat with the buffalo sauce.
8 Plate a grilled iceberg wedge on a plate and layer with the grilled tomatoes, bacon, and a large dollop of blue cheese dressing. Add the buffalo chicken to the salad.
Cooking for 4 people


Blue Cheese Dressing:

  • low fat sour cream
    8 ounces
  • mayo
    2 tablespoons
  • garlic salt
  • fresh ground pepper to taste

  • boneless, skinless chicken thighs
    1 pound
  • salt, pepper to taste (for the chicken)
  • Frank's RedHot, or your favorite hot sauce
    1 cup
  • butter
    ½ stick
  • iceberg lettuce, cut in half
    2 heads
  • cherry tomatoes
    1 pint
  • bacon, precooked and chopped into small pieces
    5 slices
  • blue cheese, crumbled
    8 ounces
  • skewers or a grill basket

Credit: Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and GrillGirl.com — on behalf of Kingsford and Masterbuilt

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