These Buffalo Stuffed Grilled Chicken Breasts have all of the intoxicatingly delicious flavors of Buffalo wings, but without any guilt! In this recipe we’re stuffing boneless skinless chicken breasts with the amazing flavors you find at your favorite wing joint, then cook them on the grill to perfection.
Yes, grilled stuffed chicken breast doused in Frank’s RedHot hot sauce. We went there.
Sometimes you’re just craving wings, but your body’s telling you to perhaps avoid those deep fried wings. You can still get that craving fulfilled — with Buffalo Stuffed Chicken Breasts! All the flavor, none of the guilt! Boom. We all win!
This is an adaptation of our Buffalo Chicken Dip, with similar flavors. But instead of a dip, we’re using the dip flavors to stuff into a chicken breast then grilling it, and tossing it with that signature Frank’s RedHot hot sauce and butter combination. Sooo divine!
How to Select and Stuff Chicken Breasts for Buffalo Stuffed Grilled Chicken
We are using boneless skinless chicken breasts here, because they are easy to stuff and easy to cook. Look for a breast with a larger side as it tapers. Because we are cutting into the thicker side, this makes for an easier pocket to put the delicious stuffing into.
Do you need to pound the chicken out for stuffed grilled chicken breast?
No, the natural breast is perfect for absorbing the heat of the grill and not drying out.
How to Cut and Stuff a Chicken Breast
- Prepare the filling first. This way the filling is ready to go after you have cut into the meat.
- Dry the chicken with paper towel.
- With the chicken breast laying horizontal on the cutting board, place the palm of your hand over the thickest part of the breast.
- Using a sharp knife, slowly make a horizontal cut into the thick side of the breast (and closest to you) with the sharp side of the blade facing away from you.
- Move the knife away from you, and still cutting horizontally to make a small pocket in the thickest side of the breast. Try not to let the knife poke all the way through the chicken breast and of course taking care not to cut your hand.
- Stuff the Chicken Breast with the filling. Pack it in the chicken breast tightly. This recipe should be enough for four chicken breasts with a little stuffing to spare as needed.
You can tie off the stuffed chicken with kitchen string, or seal it with a couple toothpicks, but it is not necessary. The filling should stay in there as long as your pocket isn’t too wide.
How to Grill Stuffed Chicken Breasts
Set up your charcoal grill for the direct/indirect method, or two zone cooking. Place chicken over direct side first for a few minutes or until you see nice grill marks. Gently flip the chicken taking care to keep the stuffed portion facing up so you don’t lose the filling to the flame.
Grill for a few more minutes until you see grill marks and then move to indirect side of the grill. Continue cooking until the temperature of the chicken breast is at least 160 degrees Fahrenheit (F) in the thickest portion of the chicken.
Pitmaster Tip – Chicken breast will have a tapered or thinner side. When moving chicken breast to indirect, point the thicker side toward the heat source and have the tapered side facing the cooler side. This allows more heat to first hit the thicker portion of the breast.
Alternatively you can use a gas grill and simply adjust the flame.
What Temperature is Grilled Chicken Done?
Chicken is done at 160 degrees with a resting period to let carryover cooking take it up to 165 degrees. Measure temperature with a quality instant read thermometer like this one, our favorite.
How to Make Buffalo Sauce on the Grill
Since the grill is already hot we’re using it to warm up our Buffalo style sauce. The one and only way to go is using that signature Frank’s RedHot hot sauce, and slowly mix in butter.
You don’t want the sauce to boil or the butter will separate from the hot sauce and become oily. Slowly incorporate the sauce with the butter then remove and pour over the chicken breasts while they are resting.
Just before serving, pour yourself a drizzle of ranch dressing (or blue cheese, depending on where your Buffalo allegiance lies), and dive in!
Recipe for Grilled Buffalo Stuffed Chicken Breast
Grilled Stuffed Buffalo Style Chicken Breast
- Optional – Kitchen Twine/String
- 4 boneless skinless chicken breasts
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground black pepper
- 1/2 tablespoon granulated garlic
Buffalo Chicken Breast Stuffing
- 1/2 cup sharp cheddar
- 4 ounces room temperature cream cheese
- 1/4 cup finely diced celery
- 1/4 cup finely diced carrots
- 1/4 cup Frank's RedHot hot sauce
- 1/2 teaspoon celery salt
- 1/2 cup Frank's RedHot hot sauce
- 2 tablespoons unsalted butter
- ranch or blue cheese dressing, to drizzle
- Prepare grill for direct/indirect grilling or two zone grilling.
- In a medium size bowl combine cheddar cream cheese, celery, carrots, hot sauce, and celery salt. Mix.
- Using a sharp knife, cut a horizontal pocket on thicker side of the chicken breast, but don't cut all the way through the chicken. Stuff the breasts with the filling.
- Season the chicken breasts with salt, pepper, and granulated garlic. Place chicken over the direct side of the grill for 8 minutes or until you see good grill marks. Gently flip the chicken breasts and cook for another 6 to 8 minutes until good grill marks then move to indirect heat.
- Continue cooking chicken breasts on indirect side until the internal temperature of the chicken reaches 160 degrees F. Remove from grill and let rest. While the chicken is resting the carry over cooking will raise the temperature to 165 degrees.
- In a small sauce pan over medium heat combine the hot sauce and butter and stir until butter melted. *Do not let it boil or the ingredients will separate. Just slowly melt to combine, while mixing.
- Pour the sauce over the resting stuffed chicken breasts, slice, and serve.
- Optional: drizzle with ranch or blue cheese dressing.
Other Buffalo Style Recipes
- Smoked Buffalo Chicken Wings
- Smoked Buffalo Chicken Dip
- Grilled Buffalo Chicken Salad
- Buffalo Chicken Poppers
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