Honey Buffalo Grilled Chicken with Blue Cheese Slaw
- 2 cups buttermilk
- 1 Tbsp kosher salt plus more for sprinkling
- 1 Tbsp smoked paprika
- 2 tsp celery salt
- 2 tsp garlic powder
- 1 tsp black pepper plus more for sprinkling
- ¼ tsp cayenne pepper
- (1) 4 lb. whole chicken spatchcocked
- Olive oil for drizzling
- ½ of a small head of cabbage shredded, about 4 cups
- 2 celery stalks thinly sliced
- 2 carrots julienned
- 2 scallions thinly sliced
- 2 Tbsp chopped fresh dill
- ¼ cup full fat greek yogurt
- 3 Tbsp mayonnaise
- 1 Tbsp honey
- Kosher salt and pepper to taste
- 2 Tbsp crumbled blue cheese more to taste
Honey Buffalo Sauce
- 4 Tbsp butter
- ⅓ cup honey
- ⅓ cup hot sauce I like franks or crystal for this!
- ¼ tsp kosher salt
- The night before, marinate the chicken. Combine buttermilk, salt, paprika, celery salt, garlic powder, black pepper and cayenne pepper. Pour over chicken and marinate overnight or up to 24 hours.
- When you are ready to cook, start by making the slaw. Mix everything for the slaw together in a medium bowl until combined. Cover and refrigerate until ready to serve.
- Next, prepare the buffalo sauce. In a small saucepan over medium heat, add butter, honey, hot sauce, and salt. Cook until butter is melted and everything is combined, about 3 minutes. Set aside.
- Preheat the grill over medium high heat for about 10-15 minutes.
- While the grill preheats, remove chicken from the marinade and pat dry. Drizzle with a touch of olive oil and season with a bit more salt and pepper on both sides.
- Once the grill is hot, turn off half of the grill, keeping just one side lit.
- Add chicken skin side down on the hot side of the grill and cook until lightly seared. Flip and cook for another few minutes on the second side.
- Transfer the chicken to indirect heat (the part of the grill that is not on), and glaze the chicken with a bit of the prepared buffalo glaze.
- Close the grill and let the chicken cook over indirect heat, uncovering the grill every now and then to glaze (you probably won’t use it all), until the chicken is cooked through (162-165F in the white meat, at least 185 F in the dark meat). This should take around 45 minutes to an hour. Adjust the heat on the lit side of the grill as needed to ensure the chicken isn’t browning too much or not enough.*
- Let the chicken rest for about 10 minutes. Cut chicken into desired pieces and serve topped with more glaze if you have it and the slaw on the side. SO YUM.
*When checking the white meat, insert your meat thermometer in the thickest part, close to the breast bone but not touching it. To check the dark meat, insert the probe in the meatiest part of the thigh, not touching the bone.
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