Grilled Wedge Salad with Buffalo Chicken

Raciones: 10 people
Tiempo de cocción: 0 - 30 min
A la parrilla
Aves de corral
Grilled Wedge Salad with Buffalo Chicken


  • Main


  1. 01

    Load Kingsford® Charcoal with Applewood into your Masterbuilt Gravity Series 800 and set to 400°F.

  2. 02

    Make blue cheese dressing by combining blue cheese crumbles, sour cream, mayo, garlic salt and fresh ground pepper. Store in fridge until ready to serve.



    • 6 ounces blue cheese crumbles
    • 8 ounces low fat sour cream
    • 2 tablespoons mayo
    • 1/8 teaspoon garlic salt
    • Fresh ground pepper to taste
  4. 03

    Meanwhile, place the hot sauce and butter in a sauce pot, set it over the grill and let it simmer.



    • 1 cup Franks Red Hot, or your favorite hot sauce
    • 1/2 stick butter
  6. 04

    Sprinkle the chicken thighs with salt and pepper and add to the grill. Grill until the internal temp has reached 165° F.

  7. 05

    Add the halved lettuce wedges and tomatoes to the grill using the skewers or grill basket, and let them grill until char marks have formed.

  8. 06

    Remove everything from the grill.

  9. 07

    Chop the chicken up and place in a bowl and coat with the buffalo sauce.

  10. 08

    Plate a grilled iceberg wedge on a plate and layer with the grilled tomatoes, bacon, and a large dollop of blue cheese dressing. Add the buffalo chicken to the salad.


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