Buffalo Chicken with Blue Cheese Slaw
Spicy buffalo chicken cooked over the fire and loaded with blue cheese-laced coleslaw. Served on toasted pretzel rolls.
Servings: 6
Equipment
- cooking fire or grill, grate for cooking
Ingredients
- 1 Granny Smith apple
- 2 celery ribs
- 1 green onion
- ¼ C. fresh parsley
- 1 C. packed coleslaw mix
- 3 T. crumbled Gorgonzola cheese
- 3 T. olive oil
- 1½ T. apple cider vinegar
- ½ tsp. sugar
- Salt and black pepper to taste
- 1 C. wing sauce
- ½ C. unsalted butter melted
- ⅓ C. ketchup
- 6 boneless skinless chicken breast halves
- Softened butter
- 6 hefty buns like pretzel rolls, split
- Ranch dressing
Instructions
- For the slaw, peel and slice the apple. Finely chop the apple, celery, green onion, and parsley. Toss these into a bowl along with the coleslaw mix and cheese; stir to combine. Whisk together oil, vinegar, sugar, salt, and black pepper; add to the slaw, stir to blend, and chill until serving time.
- In a big zippered plastic bag, mix the wing sauce, melted butter, and ketchup; remove ½ cup and set aside for brushing on later. Add the chicken to the bag and toss to coat. Marinate at least 30 minutes.
- To cook, set the chicken on a greased grate over indirect heat; discard the marinade remaining in the bag. Cook until the internal temperature reaches about 155°, turning to brown both sides. Move the chicken to direct heat, brush with set-aside marinade, and cook until the internal temp reaches 160°. Remove from the heat and cover with foil for 5 to 10 minutes.
- Spread softened butter on the cut sides of the buns and toast on the grate. Set the chicken on the buns; drizzle with ranch dressing and load on the slaw.
Notes
Mini Buffalo Chicken Pot Pie
You can use any leftover Buffalo Chicken for a spicy take on pot pie. Cut pie crust circles to fit a pie iron; set one crust in greased iron. Add some of the chicken (chopped), plus a little chopped onion, some canned mixed veggies (drained), and a couple tablespoons of cream of chicken soup; season to taste. Add a crust circle on top and press edges together; close the iron and cook in warm coals until golden, flaky, and warm throughout.