Buffalo Style Chicken With Creamy White Sauce

I’ll go ahead and say that Bobby Flay is the Harry Potter of spices. I’ve eaten at his restaurant in Las Vegas and tried many of his recipes, and as someone who likes food with a little kick, Bobby just has that magic touch! And this is one of those recipes. I wanted some buffalo style boneless chicken one night and came across this KickAss recipe! I added my own white sauce to it as well. So sit back and Enjoy! Bobby Flay is about to round house kick your taste buds in the chin!

Ingredients: 

 

  • 1 stick unsalted butter
  • 2 cloves garlic, chopped
  • 8 teaspoons plus 2 tablespoons ancho chili powder
  • 1/2 cup hot sauce (recommended: Frank’s)
  • 2 tablespoons honey
  • Salt and freshly ground black pepper
  • 4 chicken breasts
  • 2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
  • Canola oil or olive oil
  • 1/2 cup heavy cream
  • 1/2 cup plain greek yogurt
  • 1 cup feta or blue cheese
  • Parsley for garnishing

Method:

Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.

Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides.

Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.

Whisk together the heavy cream and greek yogurt in a medium bowl. Stir in feta (or blue cheese) and season with salt and pepper. When chicken is done, remove from the grill and spoon white sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.

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