Wow. We were both totally blown away by just how incredibly fantastic these cedar planked Buffalo chicken bites were. Yeah, they’re supposed to be appetizers. Well, that’s not how they ended up here. Eat one? Two? Yeah, right. I’m a Buffalo wing addict to begin with so I’m all over anything that involves wing sauce. Bacon? Cheese? Chicken thighs? It’s like everything yummy all in a single bite, all with a wonderful hint of cedar flavor. Crazy good. One of the best things we’ve ever made. Easily.
Don’t worry if you get a little cheese ‘blowout’ when you make these cedar planked Buffalo chicken bites. And don’t leave that cheese on the planks, either. Nope, scrape it up along with the chicken and just go to town on it. These are delicious, one of the best things you can imagine.
I like to serve these with more warmed Buffalo wing sauce on the side. There’s no such thing as too much Buffalo sauce in my book.
Also try my planked meatballs!
Cedar Planked Buffalo Chicken Bites
- 2 large cedar planks
- 7 chicken thighs boneless, skinless
- 7 ounces Mozzarella cheese cubed into 14 pieces
- 7 slices thick cut bacon cut in half width-wise
- 1 1/2 tablespoons BBQ Seasoning I used our Fire Eater rub
- 1/4 cup unsalted butter
- 3/4 cup Frank's RedHot sauce
- Place the cedar planks in water for 30 minutes.
- Fire up your grill for indirect cooking 350-400 F. You do not want flame directly below the place where you plan on placing the planks
- Cut the thighs in half lengthwise. Place a cube of mozzarella in the center and roll the chicken around it.
- Wrap a half piece of bacon around the chicken.
- Sprinkle the chicken with the rub. Don't be shy with it.
- Transfer to the planks, leaving at least 1/2" space between each chicken roll.
- Transfer planks to grill and cook for 1 – 1 1/2 hours. As the bacon and chicken begin to render fat you may experience flare-ups. I keep a spray bottle full of fresh water nearby when this happens, being careful to spray down into the grill at the fire and not at the chicken which would rinse off the seasoning.
- Meanwhile, place the butter and hot sauce in a small saucepan over medium heat. Bring to a simmer and let simmer for 5 minutes, stirring the help melt the butter.
- Once the chicken hits 155 F internal temperature (make sure you measure in the meat, not the cheese!) using an instant-read thermometer, brush heavily with the Buffalo sauce.
- Cook another 10-15 minutes or until the chicken is done (at least 165 F).
- Brush with any remaining sauce and serve!