Grilled Buffalo Chicken with Blue Cheese Dip
July 12, 2022
Bring the heat this summer with just a grill and a few simple ingredients. This flavor bursting buffalo grilled chicken recipe comes together quickly with minimal ingredients. Pair with a creamy blue cheese dip to serve alongside your buffalo chicken or cut vegetables like carrots or celery.
Buffalo Half Chicken with Blue Cheese Dip
Rated 5.0 stars by 1 users
Category
dinner, grilling
Servings
6
Prep Time
15 minutes
Cook Time
45 minutes

Ingredients
2 half chickens from PastureBird
-
1 bottle of Primal Kitchen Buffalo Sauce
-
2 Tbs. Primal Kitchen Extra Virgin Olive Oil
1 Tbs. salt & pepper, each
-
1/2 cup Primal Kitchen Mayo with Avocado Oil
1/3 cup blue cheese crumbles
1/4 cup sour cream
1 tsp. apple cider vinegar
1/4 tsp. black pepper
1 Tbs. organic parsley, chopped fine
Chicken
Blue Cheese Dip
Directions
Grilled Chicken
Season liberally with olive oil, salt, and pepper (or your favorite rub - we like Reload)
Heat grill to 350
Skin side down 5-10 minutes until golden brown
Skin side up until breast hits 165F (approximately 30 minutes)
Remove chicken and toss in Primal Buffalo Sauce
Back on grill, skin side up, 2-3 minutes
Let it rest uncovered 5 minutes & enjoy!
Blue Cheese Dip
Mix ingredients until blended
Refrigerate 2 hours or until chilled
Recipe Note
Whip up the Blue Cheese Dip first so it can chill while the grill is heating up and the chicken is cooking.
Swap in Hawaiian-Style BBQ or No-Soy Teriyaki to add variety and transform your grilled chicken dishes. Follow @primalkitchenfoods and @pasturebird on Instagram for more mealtime inspiration.
Pair this recipe with these summery sides:
- Creamy Cucumber Salad
- Grilled Corn Ribs
- Creamy Shrimp Salad with Mayonnaise
- Crispy Smashed Brussel Sprouts
Primal Kitchen and PastureBird share a similar mission: to innovate the way the world eats. PastureBird’s vision is to revolutionize farming by creating a natural ecosystem of perpetual regeneration, all while giving their chickens the best life possible.
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