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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.
Course: Main Course
Cuisine: American
Servings: 6


  • cooking fire or grill, grate for cooking


  • 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
  • T. apple cider vinegar
  • ½ tsp. sugar
  • Salt and black pepper to taste
  • 1 C. wing sauce
  • ½ C. unsalted butter melted
  • C. ketchup
  • 6 boneless skinless chicken breast halves
  • Softened butter
  • 6 hefty buns like pretzel rolls, split
  • Ranch dressing


  • 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.


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.