Grilled Cheese-Stuffed Spicy Buffalo Chicken Breasts
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Oozing with the goodness of melted cheese, you can make these spicy chicken breasts as hot (or not) as you like
If you like spicy Buffalo Chicken Wings, then you’ll love this cheesy and spicy recipe for grilled Buffalo-spiced boneless skinless chicken breasts filled with your favorite type(s) of cheese.
This recipe is for four to eight boneless skinless chicken breasts, but you can easily do more by increasing the quantities Buffalo sauce and brine.
What You’ll Need
For the brine:
- 1/3 cup of sea salt or kosher salt
- 8 cups of water
- 1 tablespoon of sugar (white or brown)
For the Buffalo sauce:
- 1/3 cup of your favorite hot sauce (I used Frank’s Buffalo Wing sauce for this cook)
- 2 tablespoons of butter (unsalted)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon celery salt
- pinch of fresh ground black pepper
You will also need the following:
- 4 – 8 boneless skinless chicken breasts
- cheese of your liking (for this cook I used a Kraft packaged shredded Mexican mix)
Brine the Chicken Breasts to Increase Moisture
Since this recipe involves slicing the chicken breasts in order to stuff them with cheese, I decided to go with a brine to add some extra moisture during the cook.
In a pot on the stove, mix together the water, salt and sugar for the brine (quantities listed above). Heat the mixture on the stove top just enough to ensure that everything has dissolved completely. Allow it to cool before brining the chicken.
Before adding the chicken breasts to the brine, trim off any loose pieces of meat and slice each breast carefully through the side, as if you were cutting a bagel. Do NOT slice all the way through. You don’t want the chicken to be in two halves like a sandwich, just enough so that you can open them up to stuff with cheese and then fold them back over.
Once all of the chicken breasts have been sliced, place them in a bowl or resealable bag and add the brine. Ensure all breasts are completely covered and allow them to sit in the mixture for four to six hours in your refrigerator.
Prepare the Buffalo Sauce and the Chicken
Towards the end of the time that your chicken is brining, you can prepare the hot sauce that you will use on the chicken. Simply combine all ingredients listed above in a small pot or pan and heat the mixture on low heat until the butter has melted completely and incorporated into the mix. Increase the heat a little until the sauce starts to bubble and then remove the sauce from the heat. Allow to cool completely before using on the chicken.
Reserve a small quantity of the sauce in a separate bowl or ramekin to use as a baste while the chicken is grilling.
When you are ready to prepare for your cook, remove the chicken from the brine and allow it to drain. Pat the chicken dry with a paper towel to remove surface moisture. With a basting brush, coat each chicken breast entirely (inside and out) with the hot sauce mixture.
Then, stuff each breast with as much cheese as you can reasonably fit and use a tootpick (or two) to loosely hold down the open flap of the chicken pocket.
Light your coals (or grill) and get the temperature up to medium heat — right around 325F to 350F.
I recommend using hardwood lump charcoal as this will greatly enhance the flavour of the chicken (however you can use a gas cooker as well). I also recommend using a cast iron grill if your have the option.
When the grill is hot, wipe it with a paper towel moistened with cooking oil. This will help to prevent the chicken from sticking.
Place the chicken breasts very carefully on the grill (being careful to keep the cheese inside) and cook for five to seven minutes (lid closed). Next, flip the breasts carefully (the cheese will be oozing out a little) and continue to grill for another five to seven minutes. Continue cooking for a few minutes on each side until the breasts reach an internal temperature of 165F as measured using a probe thermometer.
Each time you flip the chicken, brush them with the reserved hot sauce mixture to keep them moist and enhance the flavor.
Remove the chicken from the grill when done and let them rest covered in foil for five minutes before serving. You will lose some cheese during the cook, but you should definitely have enough in each chicken pocket to enjoy a cheesy and spicy delicious grilled chicken breast.
Don’t be afraid to experiment with this recipe as well. Try different cheese blends or even adding some chopped vegetables to the cheese. I have added jalapeno peppers to my cheese and mushrooms as well. Give it your own twist to create the best flavor profile for you and your family. And of course, don’t be afraid to turn up the heat on the hot sauce!
Looking for a lighter grilled chicken dish with a tangy zip for summertime grilling? Try my recipe for Lemon-Lime Honey Grilled Chicken.
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