Grilled Buffalo Chicken & Blue Cheese Slaw
Buffalo chicken is one of my top five favorite foods, so it’s not surprising to me that my mom had no fewer than five buffalo chicken recipes in her collection. And since Football Season is now in full swing, I thought Monday night was the perfect time to bring one out.
This meal was awesome - super quick and easy to make, awesomely tasty, and mostly healthy.
We like it hot in this house, so we opted for the Frank’s Red Hot X-Tra Hot Sauce, and it was perfect - Definitely not for the “mild” crowd, but I didn’t feel like I was burning my face off.
Was I supposed to put something under the wax paper and chicken when I hammered it? This operation may not have been up to regulation, but MAN was it satisfying.
Like my Aunt Laura recommended in the “Japanese” Spaghetti recipe, I used garlic powder instead of mincing fresh garlic because it was easier. I wanted to read instead of getting more involved with the cooking, and that step would have required me to use and clean a knife and cutting board.
To the left is the Blue Cheese Slaw recipe that accompanied the recipe for grilled buffalo chicken that my mom found on foodnetwork.com. I did not use it.
(1) I didn’t want to spend money on all of the ingredients, especially those I wouldn’t otherwise use (like buttermilk and celery seed) and (2) I was not in the mood to get involved in all of that chopping.
Luckily I had one of Loretta’s tricks up my sleeve - Marie’s Salad Dressing Coleslaw. My mom’s go-to move for coleslaw was mixing a jar of Marie’s with a bag of shredded cabbage and letting it sit for a few hours/overnight. I opted for Marie’s Lite Chunky Blue Cheese and mixed it all together before work in the morning. I think it would have still been great even if I didn’t give it time to sit, which I think just enables the cabbage to soften a little.
There you have it! A tasty quick spicy meal to squeeze in between work and the Monday night game.
“I always like to eat my buffalo chicken with a nice beer. A Stella Artois goes perfectly with this dish. (You might need some milk too, the Frank’s extra hot was pretty spicy!)”
