Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad

Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicaman and Watermelon Salad might be just the Mediterranean recipe you are searching for. One serving contains 951 calories, 37g of protein, and 68g of fat. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. It works well as a pricey main course. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of ancho chili powder, jicama, honey, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the orange zest you could follow this main course with the Orange-Infused Dark Chocolate Ice Cream with Toasted Walnuts as a dessert. It is a good option if you're following a gluten free diet. If you like this recipe, you might also like recipes such as Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicaman and Watermelon Salad, Buffalo Style Chicken Breasts w/ Bleu Cheese Sauce, and Easy Grilled Buffalo Chicken Salad with Creamy Blue Cheese Dressing.
Instructions
Watch how to make this recipe.
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. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
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 creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece.
Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
Serve with Jicama and Watermelon Salad.
Whisk together juices, honey, pepper and salt in a large bowl.
Add the jicama, watermelon and mint and toss to coat.