Buffalo Chicken and Blue Cheese Skillet Nachos
Ingredients
- 6 boneless skinless chicken thighs
- 1 bottle Frank's Red Hot Sauce
- 1 stick butter
- 1 bag of tortilla chips
- 8 oz of blue or roquefort cheese
- 1 head romaine or iceberg lettuce
For the Ranch Dressing:
- 1 cup of olive oil or avocado oil
- 1 egg yolk
- juice of 1/2 lemon
- 1 tbsp Dijon mustard
- ¼ cup coconut milk you can substitute buttermilk or sour cream if you like
- 2 garlic cloves
- 2 tbsp chopped fresh dill
- 2 tbsp chopped flat leaf parsley
- sea salt fresh ground pepper to taste
Instructions
- Prepare your Pit Barrel Smoker for grilling- using your chimney starter get your coals lit and once they are lit then add them to your coal holder that is 3/4 full of charcoal.
- While the coals are heating up, make your buffalo sauce by combining 1.5 cups of Frank’s Red Hot sauce and a stick of butter in a pan and letting it reduce slightly.
- Marinate your chicken in half of the sauce, reserve the rest for serving later.
- Grill the chicken thighs for about 10 minutes or until an instant read thermometer such as a thermapen reads 165 degrees internally. Remove once you’ve reached your internal temp and let them cool. I always use a thermapen to check internal temp when cooking meat, especially chicken! It will read the internal temp in less than 3 seconds. The internal temp on chicken should read 170 degrees before you take it off the grill.
- While the chicken is grilling, go ahead and make your Ranch. If you use store bought you can skip this step (but it won’t be the same!).
- In a mason jar, combine the oil, egg yolk, and mustard with an immersion blender until creamy (you are making homemade mayo!).
- Add your coconut milk and the remaining ingredients until you’ve got the right constancy (you can add more coconut milk if you need to- try only to use the cream on the top).
- Take a 12” cast iron skillet and add chips to the bottom until it is about 1/2 full. Add your cheese all around.
- Chop your chicken thighs into thin pieces and scatter on the bed of chips.
- Place your skillet back on the Pitbarrel Smoker and let it bake for another 5 minutes or until the cheese has begun to melt and get a little smoked. (Be careful when removing the skillet and remember to use pot holders- it will be hot).
- Thinly chop your lettuce with a knife and add to the top of the nachos.
- Drizzle additional hot sauce on the top, and then ranch dressing.
- You can serve with additional hot sauce and ranch on the side in case your guests would like extra sauce.
- Prepare for Nacho Ecstasty! There will be NO leftovers!
Notes
**Keto Swap Out- replace tortilla chips with pork rinds to keep this low carb!
If you'd like to see the facebook live video I did of this recipe, here you go!
https://www.facebook.com/GrillGirlRobyn/videos/1406383349386526/