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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 11-20 of 41

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  • on July 12, 2010

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    Hi M from Geneva, I agree the ingredient list is a little confusing, but it is 8 tsp cumin + 8 tsp. ancho chile powder for coating the chicken, then 2 T. chili powder for the sauce. My husband and I love this recipe, and I'm sure it would be good with shrimp as well.

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  • on June 06, 2010

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    Although we both love blue cheese, the flavors in this glaze are so perfect that it actually took away from it. I used boneless breasts and followed the cooking instructions. Only problem I had was the amount of time on indirect heat (5 min. My breasts were slightly undercooked. That is easy enough to remedy by adjusting grill temp/timing.
    Definitely use pure ancho chile powder. I got mine from an online source as I never see it in any markets, not even World Market carries it. You can also grind up dried ancho chiles after removing stems and seeds. That is probably a less expensive option. I will make this often and try it on other cuts of chicken, and perhaps even pork. Thanks Bobby!!!

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  • on May 17, 2010

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    It's not always easy to please everyone in my family, but this recipe did it! Thanks, Bobby! My husband made it and he puts his own spin on the rub and we used more garlic in the sauce...yummy!

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  • on May 15, 2010

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    This dish was extremely easy and was the best thing I've ever eaten. I'm so glad we came across this recipe, my family loved it, I can't wait to share it with my friends. I would recommend it to anyone. We took a shortcut, we bought the franks hotwing sauce to save a step, and just added blue cheese to Kraft Roka Blue Cheese Dressing. It was like heaven dancing in my mouth!

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  • on April 09, 2010

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    I have made this chicken several times and everytinme I make it is gets better. it is so easy and I get a lot of compliments from family and friends. Thanks Bobby

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  • on February 28, 2010

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    I am just trying to make this and can only account for 2 teaspoons of the cumin. What has everyone else done? 2 TLBS of cumin is quite a bit so maybe the only cumin in the recipe is the 2 tsp in the rub. Please help!

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  • on February 23, 2010

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    I always read reviews before trying a recipe and this one sounds fabulous. While I undestand that outdoor grill = flavor ...I am wondering if anyone has tried this recipe on a grill pan? Anyway, I will be trying this soon and augment my review as for this preparation technique.

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  • on February 07, 2010

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    when you can have a whole freaking breast!! Sooooo good!!! Used this technique on a whole bird... legs, thighs, breasts...
    I've even used this on just plain old boneless skinless chicken breasts, breasts tenders... you name it... this will work!

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  • on January 19, 2010

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    Tonight I prepared the best grilled chicken breast I ever had thanks to Bobby Faye and everyone who gave some input as far as using substitutes are concerned because I did not have some of the items and I wasn't about to go to the grocery store.
    The chicken was so flavorful that I did not need the cream cheese dip. My chicken came out really spicy because I used Mrs. Dash seasoning with red pepper flakes. Since I did not have any cumin, I used this because one of the ingredients is cumin.

    The extra 1/4 cup of sauce that was placed aside during preparation was not used at all. I'm planning to cook at least two more chicken breast with this sauce tomorrow. I can't wait for seconds because my sons will be finishing this one off tonight. This one is a keeper!

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  • on December 30, 2009

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    This is simply perfection. I make it once a week and make enough to have it for lunch the next day.

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