Sunday, August 26, 2012
Tried & True Recipe: Grilled Buffalo Chicken Sandwiches
This is not at all a difficult recipe, but you may have noticed we eat these Grilled Buffalo Chicken sandwiches frequently during grilling season so I thought I'd share how to put them together!
Grilled Buffalo Chicken Sandwiches
Inspired by Grilled Buffalo Chicken recipe featured on Plain Chicken
2 Good Sized Chicken Breasts (or 4 thin-sliced chicken breasts)
3/4 cup Cayenne Pepper Hot Sauce (such as Frank's Red Hot)
1/4 cup Butter, melted
2 teaspoons Worcestershire Sauce
1/2 teaspoon Onion Powder
2 tablespoons Sour Cream (or Plain Greek Yogurt)
1 tablespoon Blue Cheese Crumbles
4 Sandwich Buns (store bought or homemade)
In a medium-sized bowl, combine hot sauce, butter, Worcestershire sauce, and onion powder. Remove 1/4 cup of marinade and set aside.
If using full-sized chicken breasts carefully slice in half horizontally to get 2 thin-sliced pieces from each breast.
Add chicken to marinade and let sit at room temperature for 20 minutes (don't try to stick it back in the fridge or the butter in the marinade will harden. It's best to take the chill off meat before grilling it anyway!). Meanwhile, pre-heat the grill (or this is where The Husband comes in if it's my house).
Grill chicken until cooked through and then brush with reserved marinade.
While chicken is cooking, make the blue cheese sauce by combining the sour cream (or greek yogurt) and blue cheese crumbles. I like to kind of mush this mixture with a fork so the crumbles aren't so big and it's combined well. (If you don't like blue cheese a little schmear of ranch dressing would be good instead.)
Once chicken is cooked assemble sandwiches by adding chicken, tomato, lettuce, and blue cheese sauce to a sliced bun.
I usually serve these sandwiches with baked ranch potato wedges, but as you can see I was eating leftovers for lunch with some kettle chips on the side. Can't go wrong either way!