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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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½ 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
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8 oz. low fat sour cream
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2 tbsp. mayonnaise
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¼ tsp. garlic salt
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fresh ground pepper to taste
Blue Cheese Dressing:
direction
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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.
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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.
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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.