Smoked Buffalo Chicken Dip on the Weber Grill | Delicious Game Day Recipe | Heath Riles BBQ

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

blue cheese

🥗Healthier: feta cheese

💰Cheaper: goat cheese

Feta is often less expensive and offers a tangy flavor.

Stoke the Weber Kettle Grill or your grill of choice with Royal’s Oak’s All Natural Charcoal Briquets and Royal Oak Tumbleweeds.

Take the chicken out of its packaging and lay it on a baking tray. Drizzle the meat with extra-virgin olive oil and season it on both sides with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Garlic Butter Rub. Let the chicken sweat in while the pit comes up to temp.

Coat the cream cheese on all sides with Heath Riles BBQ Competition Rub. Then, lay the cream cheese on aluminum foil and score it.

Once the briquets are good and hot, pour them out and set the grill grate over the top. When the grill reaches 275℉-325℉, lay the chicken and cream cheese on the grill grates, away from the fire.

Shut the lid and let the ingredients cook for an hour until the chicken reaches 165℉. Wrap the chicken breasts in foil and let them steam for about 5 minutes while the cream cheese turns golden brown.

To assemble the Smoked Buffalo Chicken Dip, shred the chicken breasts and put them in a large bowl. Add the wing sauce and ranch dressing, stirring until the chicken is well coated.

Last, mix in the smoked cream cheese and about half of the shredded cheese. Finish off the Smoked Buffalo Chicken Dip with a dash of Heath Riles BBQ Garlic Butter Rub.

Transfer the Smoked Buffalo Chicken Dip to a cast iron skillet and spread it evenly. Then, top it with the rest of the cheese and set it on the Weber Kettle Grill for 45 minutes, until the dip is bubbly and hot. Let it cool before digging in.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens