1 Video | Photo: Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe
Ingredients
- 1 stick unsalted butter
- 2 cloves garlic, chopped
- 8 teaspoons plus 2 tablespoons ancho chili powder
- 1/2 cup hot sauce (recommended: Frank's)
- 2 tablespoons honey
- Salt and freshly ground black pepper
- 4 French-cut chicken breasts
- 2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
- 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
Directions
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.
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By cgctravels
Los Angeles, CA
on February 06, 2012
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Flavorful, spicy preparation, either for grilled or roast chicken. This recipe is always a hit. When I roast the chicken in the oven, I usually use bone-in chicken breasts and roast at 350 degrees for about 45 minutes to an hour, basting throughout the cooking process with the hot sauce. The blue cheese dip is the perfect cool complement to the hot barbecue sauce -- absolutely yummy. The ingredient list might be clarified a bit: the ancho chili powder and cumin measurements are a tad confusing. The spice rub calls for 8 teaspoons of ancho chili powder and 8 teaspoons of cumin -- mix these together and rub evenly over the chicken breasts. The hot sauce then requires 2 tablespoons of ancho chili powder. Additionally, I brushed the chicken breasts with the canola oil before seasoning them with the spice rub so that the spices would stay in place and form a crust. Loved this recipe!
By sykoaznkidd
on September 06, 2011
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Moist and juicy flavours of the chicken complimented the red wine that we were drinking, but we found it was too spicy. We used cayenne pepper instead of the pepper used in the recipe, and put 4 cloves of garlic instead of 2. The additional garlic used gave the chicken a lot of flavour, for the garlic lovers. Like most of the reviewer's, I would put less chili pepper..
We didn't make the blue cheese sauce either.... using this recipe again, however modified, for labour day weekend dinner.
By homecookchefinedh
El Dorado Hills, CA
on August 01, 2011
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Chicken was moist and flavorful - but VERY spicy; next time I would add a little less of the chili powder to reduce the heat and bring out the smokiness of the cumin. Also there is plenty of sauce; could reduce. The blue cheese sauce (I used sour cream also was tasty and a refreshing compliment to the spice of the chicken.
Read all 41 reviews