Small Detroit Buffalo Chicken Recipe
Cheese blend, house made hot sauce, roasted chicken, and blue cheese crumble
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Ingredients
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For the Chicken
For the Cheese Blend
For Assembly
Method
Prepare the Chicken
- 1
Marinate the Chicken
In a large bowl, combine the boneless, skinless chicken thighs with olive oil, garlic powder, salt, and black pepper. Mix well to coat the chicken evenly. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Cook the Chicken
Preheat your oven to 400°F (200°C). Place the marinated chicken thighs on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- 3
Shred the Chicken
Once the chicken is cooked, remove it from the oven and let it rest for 5 minutes. Then, using two forks, shred the chicken into bite-sized pieces.
- 4
Combine with Hot Sauce
In a large mixing bowl, toss the shredded chicken with the house-made hot sauce until fully coated.
Prepare the Cheese Blend
- 5
Mix the Cheese
In a medium bowl, combine the shredded mozzarella cheese, shredded cheddar cheese, and softened cream cheese. Mix thoroughly until all cheeses are well combined.
Assemble the Dish
- 6
Layer the Ingredients
In a serving dish, spread the cheese mixture evenly across the bottom. Next, layer the hot sauce-coated shredded chicken on top of the cheese blend.
- 7
Garnish
Sprinkle the blue cheese crumbles and sliced green onions over the top of the chicken. Serve immediately with celery sticks on the side.
