Buffalo style grilled french cut chicken breasts with blue cheese sauce and jicama and watermelon salad
Indulge in the bold flavors of buffalo grilled chicken topped with creamy blue cheese sauce served alongside a refreshing jicama and watermelon salad.
Ingredients:
- 1 stick unsalted butter
- 2 cloves garlic, chopped
- 8 teaspoons plus 2 tablespoons ancho chili powder
- 2 tablespoons honey
- Salt and freshly ground black pepper
- 4 French-cut chicken breasts
- 2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
- Canola oil
- 1/2 cup heavy cream
- 1/2 cup creme fraiche
- 1/4 cup chopped parsley, plus some whole leaves for garnish
- 1/2 cup fresh orange juice, plus 1 teaspoon zest
- 1/4 cup fresh lime juice, plus 1 teaspoon zest
- 2 tablespoons honey
- 1 teaspoon ground black pepper
- Kosher salt
- 1 jicama, cut into matchstick pieces
- 4 cups watermelon in 2-inch chunks
- 1/3 cup roughly torn fresh mint leaves
Instructions:
- Preheat the grill to medium heat, ensuring it's prepared for indirect cooking. Heat butter in a medium saucepan over medium heat. Cook garlic for 1 minute. Mix in 2 tablespoons of ancho powder and heat for 10 seconds. Incorporate hot sauce and honey, then season with salt and pepper. Set aside about 1/4 cup for topping, and keep both portions warm.
- Season both sides of the chicken breasts with 1 teaspoon each of ancho powder, cumin, salt, and pepper. Drizzle canola oil on both sides. Place the chicken on the grill skin side down over medium heat, uncovered, until the skin is charred nicely.
- Turn the chicken over, transferring it to indirect heat, and generously brush with the hot sauce glaze. Cover and cook, brushing with sauce occasionally, until fully cooked, approximately 5 minutes.
- In a medium bowl, mix the heavy cream and creme fraiche. Add parsley and blue cheese, then season with salt and pepper. Once the chicken is cooked, remove it from the grill and top each piece with blue cheese sauce. Drizzle the reserved 1/4 cup glaze on top and garnish with whole parsley leaves.
- Accompany with Jicama and Watermelon Salad.
- Combine juices, honey, pepper, and salt in a large bowl. Add jicama, watermelon, and mint, then toss to combine.
Summary:
- Calories: 4648 kcal
- Fat: 282 g
- Protein: 303 g
- Carbs: 250 g
- Potassium: 7994 mg
- Magnesium: 697 mg