Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad

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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!

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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.

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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.

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A very good recipe that makes a very moist and delicious piece of chicken. I end up finishing it off in the oven by cooking it at 325 ddegrees for about 5 mintues (especially fat pieces of chicken. But just great flavors and a change from your usual bbq chicken

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This was awesome! I didnt make the salad, just the chicken and blue cheese sauce. The alterations I made were using regular chicken breasts and sour cream instead of creme fraiche. Turned out great!

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I only made the chicken and not the blue cheese sauce, but it was very good. Will be making again and again.

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I made this recipe yesterday and it was wonderful. I tweaked the recipe though. I substituted the ancho chili powder with about 3 large dried ancho chili peppers and 3 large chicken skinless breasts. I put the chilis in a grinder until about powder form but leaving some small shivers of the pepper. The recipe calls for 8 tsp of cumin but I combined it with only 1tsp. of cumin and the rest of the ingredients. I didn’t rub the chicken with the oil, cumin or the ancho chili powder , but instead marinated it for 1 hour in the mixture, setting aside about a cup for basting. I did not make the blue cheese topping due to allergies, but it was still scrumptious.

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This is one of the best grilled chicken recipes I have tried! The whole family loves it-especially my teenagers! A little spicy, but so juicy and the blue cheese sauce is a perfect compliment.

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This recipe has become a go-to in my household. Sometimes I even use chicken breast fingers with the rub, glaze and dipping sauce. Wonderful!!!

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This recipe paired with the watermelon/jicama salad is one of the most perfectly balanced combinations we have ever prepared.