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5 from 2 votes

Grilled Stuffed Buffalo Style Chicken Breast Recipe

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.
Prep Time10 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time40 minutes
Course: Entree
Cuisine: American
Keyword: Buffalo Stuffed Chicken Breasts, Buffalo Wing Recipes, Grilled Stuffed Chicken Breasts
Servings: 4 people
Author: Mary Cressler | Vindulge
Cost: $25.00

Equipment

  • Optional - Kitchen Twine/String

Ingredients

  • 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

Finishing Sauce

  • 1/2 cup Frank's RedHot hot sauce
  • 2 tablespoons unsalted butter

Optional additions:

  • ranch or blue cheese dressing, to drizzle

Instructions

  • 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.

Finishing Sauce

  • 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.

Nutrition

Calories: 347kcal | Carbohydrates: 5g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 3739mg | Potassium: 542mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2104IU | Vitamin C: 2mg | Calcium: 149mg | Iron: 1mg