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 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

1
Watch how to make this recipe.
2
Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat.
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ButterButter
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Sauce PanSauce Pan
GrillGrill
3
Add the garlic and cook for 1 minute.
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GarlicGarlic
4
Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper.
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Salt And PepperSalt And Pepper
Hot SauceHot Sauce
HoneyHoney
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WhiskWhisk
5
Remove about 1/4 cup for garnish, and keep both portions warm.
6
Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper.
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Chicken BreastChicken Breast
Salt And PepperSalt And Pepper
CuminCumin
7
Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
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Canola OilCanola Oil
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GrillGrill
8
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.
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Hot SauceHot Sauce
Whole ChickenWhole Chicken
SauceSauce
9
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.
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Salt And PepperSalt And Pepper
Creme FraicheCreme Fraiche
Cheese SauceCheese Sauce
Blue CheeseBlue Cheese
Heavy CreamHeavy Cream
Whole ChickenWhole Chicken
ParsleyParsley
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BowlBowl
10
Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
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ParsleyParsley
GlazeGlaze
11
Serve with Jicama and Watermelon Salad.
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WatermelonWatermelon
JicamaJicama
12
Whisk together juices, honey, pepper and salt in a large bowl.
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PepperPepper
HoneyHoney
SaltSalt
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WhiskWhisk
BowlBowl
13
Add the jicama, watermelon and mint and toss to coat.
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WatermelonWatermelon
JicamaJicama
MintMint
DifficultyExpert
Ready In50 m.
Servings4
Health Score42
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