The most amazing smoked chicken stuffed with Buffalo chicken dip - it's super easy to make and will be your next party dish for sure.
Buffalo Chicken Dip Stuffed Smoked Chicken
Rated 5.0 stars by 1 users
Food:
Poultry
Cuisine
BBQ
Serves:
4
Prep Time:
15 min
Cook Time:
70 min
Smoked chicken is amazing, Buffalo chicken dip is also amazing, so then we agree that making Buffalo chicken dip with smoked chicken and then stuffing the chicken with the Buffalo chicken dip would be amazing. It’s a simple recipe that comes together pretty quickly too. The longest part is waiting for the chicken to smoke which takes about an hour. It’s a great party recipe because you can get your chicken in the smoker and then you have time to prepare anything else you’re making. Not to mention how interesting it looks to serve Buffalo chicken dip, in a whole chicken. The smoky chicken, rich creamy cheese, heat from the Frank’s Red Hot on the crispy corn tortilla chips is an addictive snack to say the least. This recipe is one you’ll want to try and then will make again and again for your friends and family.
Enjoy!
By:Chef Matt Basile
Ingredients
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1 whole chicken
-
2 tbsp mustard
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Alchemy Brown Rub (coming soon)
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2 ½ to 3 cups Shredded Tex-Mex cheese
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¼ cup full fat cream cheese
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2 tbsp fresh dill
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2 green onion stalks
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½ lemon
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1 bag Tortilla chips (blue or white corn)
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1 cup Frank’s Red Hot
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Alchemy Green Rub (coming soon)
Instructions
Preheat your smoker to 275F.
To flatten your chicken, place the whole chicken, chicken breast side down on the board and use a knife or scissors to cut / remove the spine, then use a small knife to expose the breast plate inside the chicken. It will kind of look like an open book. Once the breast bone is exposed use your hands to pull it right out. Then your chicken is considered "flattened" or "spatchcocked".
Spread a thin layer of yellow mustard on each side and season with Alchemy Brown rub. Place in the smoker for about an hour or until the internal temperature reaches 160F.
Once your chicken is cooked through, remove from the smoker and cut out the breast meat. The wings and legs of the chicken should be left on, so you still have your whole flattened chicken intact, but with an empty space in its middle to add your Buffalo chicken dip.
To make your Buffalo chicken dip, cut up the meat and place in a bowl, add in the shredded cheese, cream cheese, fresh chopped dill, green onion, Frank’s Red Hot and Alchemy Green Rub. Mix with a fork until well combined. I added a bit more shredded cheese too at this point, but it’s optional. If you do add more cheese, mix it again.
Fill in your chicken with the Buffalo chicken dip by putting a layer of tortilla chips in the centre of the chicken and then spooning in the Buffalo chicken mixture on top of them. Sprinkle on more cheese, place on the plancha and close the top of the bbq to let the cheese melt, about 5-10 minutes.
To build, place your tortilla chips on a platter. Transfer the stuffed chicken on top, garnish with chopped fresh dill and a squeeze of lemon juice.