Buffalo Style Grilled French Cut Chicken Breasts With Blue Chees

May 09, 2023May 9, 20230 5
Buffalo Style Grilled French Cut Chicken Breasts With Blue Cheese
in Main

Prep

30 min

Cook

12 min

Ready In

42 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup unsalted butter
2 garlic cloves , chopped
8 teaspoons dried ancho chile powder
2 tablespoons dried ancho chile powder
1/2 cup hot sauce ( recommended -- Frank 's Red Hot )
2 tablespoons honey
salt
fresh ground black pepper
4 french-cut chicken breasts
2 tablespoons ground cumin
2 teaspoons ground cumin
canola oil
1/2 cup heavy cream
1/2 cup creme fraiche
1/4 cup chopped parsley , plus some whole leaves for garnish
1 cup crumbled blue cheese ( recommended -- Cabrales )
1/2 cup fresh orange juice , plus 1 teaspoon orange zest
1/4 cup fresh lime juice , pluse 1 teaspoon lime zest
2 tablespoons honey
1 teaspoon ground black pepper
kosher salt
1 jicama , cut into matchstick pieces
4 cups watermelon , in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

Nutrision Information

Servings Per Recipe
4
Calories
674
Sugar
27g
Fat
50g
Bring the heat to your summer BBQ with these Buffalo-style grilled French-cut chicken breasts with blue cheese. The chicken breasts are marinated in a spicy-sweet sauce and grilled to perfection. The jicama-watermelon salad provides a refreshing contrast to the spicy chicken and is tossed in a creamy blue cheese dressing. This dish is perfect for a backyard cookout, and the leftovers can be enjoyed cold the next day.

Instructions

1.In a small saucepan over medium heat, melt the butter. Add the garlic and cook until fragrant, about 1 minute.
2.Add the ancho chile powder, hot sauce, honey, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine and cook for 2-3 minutes. Remove from heat and let cool.
3.Season the chicken breasts with cumin, kosher salt, and black pepper. Brush with canola oil.
4.Preheat the grill to medium-high heat and grill the chicken breasts for 6 minutes on each side.
5.In a medium bowl, mix the heavy cream, crème fraîche, parsley, blue cheese, orange juice and zest, lime juice and zest, honey, black pepper, and kosher salt until well combined.
6.In a large bowl, toss the jicama, watermelon, and mint leaves with the dressing.
7.To assemble, place the grilled chicken breasts on a plate and spoon the jicama-watermelon salad next to them.
8.Garnish with whole parsley leaves, if desired.

PROS

The grilled chicken breasts are tender and juicy with a delicious spicy-sweet flavor.
The jicama-watermelon salad is refreshing and provides a nice balance to the spiciness of the chicken.
This dish is a great option for summer BBQs or outdoor parties.

CONS

The blue cheese dressing is rich and may be too heavy for some.
The ancho chile powder and hot sauce give the chicken breasts a spicy kick that may not be suitable for those who are sensitive to spice.

HEALTH & BENEFITS

Chicken breasts are an excellent source of protein and relatively low in calories. The jicama and watermelon in the salad provide hydration and vitamin C, while the mint leaves have antibacterial properties and can help with digestive issues. The ancho chile powder and hot sauce contain capsaicin, a compound that may aid in weight loss and have anti-inflammatory effects.

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