This Grilled Stuffed Buffalo Chicken is everything people love about Buffalo wings, wrapped up in a juicy grilled chicken breast. You get bold heat from classic Frank’s RedHot, rich buttery spice, and a gooey, melty cheese center that oozes out just enough to feel indulgent. The outside grills up lightly charred and smoky, while the inside stays tender and packed with flavor.
What really makes this recipe a keeper is how balanced it is. The spice is lively but not overwhelming, the cheese cools things down perfectly, and the chicken stays moist thanks to the buttery hot sauce glaze. Blue cheese gives you that unmistakable Buffalo flavor, while mozzarella melts beautifully if you prefer something milder. I’ve made it both ways, and honestly, you can’t go wrong.
This is one of those grill recipes that feels exciting but doesn’t require complicated prep or marinades. My family went absolutely wild for it the first time I made it, and it’s been on regular rotation ever since, especially during grilling season. Love this recipe? Pin it to your Grilling Recipes board on Pinterest so you don’t lose it.
Grilled Stuffed Buffalo Chicken
Course: Dinner4
servings30
minutes40
minutes300
kcalIngredients
2 lb boneless, skinless chicken breasts
black pepper, to taste
1 cup mozzarella or blue cheese, shredded, divided
2 tbsp butter
¾ cup Frank’s Hot Sauce
2 tsp celery seed
1 tsp salt
Directions
- Preheat the grill to medium-low heat, about 165°C / 325°F, and lightly oil the grates.
- Butterfly each chicken breast by slicing horizontally through the thickest part, stopping just before cutting all the way through. Open the chicken like a book.
- Season the inside of each breast lightly with black pepper.
- Sprinkle an even layer of shredded cheese over the inside of each chicken breast, reserving a small handful for serving if desired. Fold the chicken closed to enclose the filling.
- Melt the butter in a microwave-safe bowl. Stir in the hot sauce, celery seed, and salt until well combined.
- Brush the outside of the chicken generously with the Buffalo sauce mixture.
- Place chicken on the grill and cook for 7 to 8 minutes. Brush with more sauce, then carefully flip.
- Grill for another 5 to 6 minutes, brushing with remaining sauce, until the chicken reaches an internal temperature of 74°C / 165°F and is no longer pink.
- Remove from the grill and rest for 5 minutes before serving.
Cooking Notes
Keep the grill at medium-low to prevent flare-ups from dripping cheese.
If cheese escapes, let it crisp on the grill for extra flavor.
Use a meat thermometer to avoid overcooking.
Nutrition
Yields: 6 Servings
Estimated Nutrition per Serving
- Calories: 420 kcal
- Fat: 26 g
- Carb: 4 g
- Protein: 40 g
Recipe Science
This dish relies on controlled grilling and internal insulation from the cheese filling. Butterflying the chicken increases surface area for faster, more even cooking while allowing space for cheese to melt internally. The folded structure helps retain moisture, preventing dryness common with grilled chicken breasts.
Buffalo sauce combines fat from butter with acidity and capsaicin from hot sauce, which enhances flavor perception without requiring sugar or breading. Celery seed reinforces classic Buffalo seasoning notes while remaining low in carbohydrates. Cooking over medium-low heat ensures the interior reaches safe temperature before exterior scorching occurs.
This recipe suits everyday grilling because it cooks quickly and adapts easily to different cheeses. Leftovers reheat well when sliced and warmed gently.
Dietary Notes & Health Alerts: Saturated fat may be High depending on cheese choice. For reduced saturated fat, use part-skim mozzarella and decrease butter by half. Sodium may also be High due to hot sauce and cheese; balance with fresh vegetables or a low-sodium side.
Why You’ll Love This Recipe
- Buffalo Wing Flavor, No Frying: All the heat and tang without breading.
- Low-Carb Friendly: Perfect for lighter eating without sacrificing taste.
- Cheese-Stuffed Center: Melty, rich, and incredibly satisfying.
- Grill-Ready: No marinade or long prep time needed.
FAQ
- Can I make this on a stovetop grill pan? Yes, cook over medium-low and cover briefly to help the cheese melt.
- Which cheese is best? Blue cheese for classic Buffalo flavor, mozzarella for extra melt.
- Can I prep this ahead? Yes, stuff and refrigerate up to 12 hours before grilling.
Conclusion
This Grilled Stuffed Buffalo Chicken proves that simple grilling can still feel exciting and indulgent. Don’t be afraid to tweak the heat level or cheese to match your tastes. What side dish do you love serving with Buffalo-style chicken? Happy cooking, from my kitchen to yours!
