These Buffalo Stuffed Grilled Chicken Breasts pack the bold, tangy flavors of Buffalo wings without the deep-frying. Boneless, skinless chicken breasts are stuffed with a creamy, spicy filling and finished on the grill for a juicy, flavorful entrée.
If you crave Buffalo wings but want a lighter option, this recipe delivers: all the signature heat and richness, none of the guilt. The filling draws on classic wing flavors, then the breasts are grilled and tossed with a buttery hot sauce for that familiar Buffalo finish.
Table of Contents
- Buying Chicken
- How to Cut and Stuff a Chicken Breast
- How to Grill Stuffed Chicken Breasts
- What Temperature is Grilled Chicken Done?
- How to Make Buffalo Sauce on the Grill
- Grilled Stuffed Buffalo Style Chicken Breast Recipe
This version is inspired by Buffalo chicken dip—cheesy, tangy, and spicy—but instead of serving it as a dip, we stuff it into chicken breasts and grill them, finishing with the classic hot sauce-and-butter combo for an irresistible result.
Buying Chicken
Use boneless, skinless chicken breasts for easy stuffing and consistent cooking. Select breasts with a thicker end that tapers; the thick side allows you to cut a pocket for the filling more easily.
Do you need to pound the chicken out for stuffed grilled chicken breast?
No. For this recipe, leave the breasts whole. The natural thickness helps them stay moist on the grill while cooking through evenly.
How to Cut and Stuff a Chicken Breast
- Prepare the filling first so it’s ready when the pockets are cut.
- Pat the chicken dry with paper towels.
- Place the breast horizontally on the cutting board and press your palm over the thickest area.
- Use a sharp knife to slice horizontally into the thick side, blade facing away from you.
- Work the knife to create a pocket without cutting through the meat. Take care to avoid cutting your hand.
- Poke the filling into the pocket and pack it in firmly. The filling amount should be enough for four breasts with a little leftover if needed.
You can secure the opening with kitchen twine or toothpicks if desired, but a well-made pocket usually holds the filling without extra fasteners.
How to Grill Stuffed Chicken Breasts
Set up your grill for two-zone cooking (direct and indirect heat). Start the breasts over the direct side to get grill marks—cook a few minutes, then gently flip, keeping the stuffed pocket facing up so the filling stays put.
After searing both sides, move the breasts to the indirect side and continue cooking until the thickest part reaches 160°F. Remove the chicken and let it rest; carryover heat will bring the temperature up to 165°F.
Pitmaster tip: When you move breasts to indirect heat, point the thicker side toward the heat source so it receives more direct warmth first. You can follow the same approach on a gas grill by adjusting burners for two-zone cooking.
What Temperature is Grilled Chicken Done?
Pull chicken from the grill when the internal temperature reaches 160°F, then rest it so carryover cooking brings it to the safe 165°F. Use a reliable instant-read thermometer for best results.
How to Make Buffalo Sauce on the Grill
Warm the finishing sauce on the grill or stovetop by gently combining Frank’s-style hot sauce with butter. Heat slowly—do not boil—to prevent the butter from separating. Once blended, pour the sauce over the resting chicken breasts.
Before serving, drizzle with ranch or blue cheese dressing, depending on your preference, and serve immediately.
Other Buffalo Style Recipes
- Smoked Buffalo Chicken Wings
- Smoked Buffalo Chicken Dip
- Grilled Buffalo Chicken Salad
- Buffalo Chicken Poppers
For a different stuffed chicken option, try a grilled stuffed breast with goat cheese.
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Grilled Stuffed Buffalo Style Chicken Breast Recipe
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Equipment
- Optional – Kitchen Twine/String
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon kosher salt
- 1 tablespoon coarse ground black pepper
- ½ tablespoon granulated garlic
Buffalo Chicken Breast Stuffing
- ½ cup sharp cheddar
- 4 ounces room temperature cream cheese
- ¼ cup finely diced celery
- ¼ cup finely diced carrots
- ¼ cup hot sauce (Frank’s-style)
- ½ teaspoon celery salt
Finishing Sauce
- ½ cup hot sauce (Frank’s-style)
- 2 tablespoons unsalted butter
Optional additions:
- Ranch or blue cheese dressing, for drizzling
Instructions
- Prepare: Set up the grill for two-zone cooking and target about 450°F in the cooking chamber. In a medium bowl combine sharp cheddar, cream cheese, celery, carrots, hot sauce, and celery salt; mix until well combined.
- Stuff: Using a sharp knife, cut a horizontal pocket in the thick side of each chicken breast without cutting through. Fill the pockets with the prepared mixture.
- Grill: Season the breasts with kosher salt, coarse black pepper, and granulated garlic. Sear over the direct side of the grill for about 8 minutes until grill marks form, flip carefully, and sear the other side for 6–8 minutes. Move the breasts to indirect heat.
- Continue cooking on indirect heat until the internal temperature reaches 160°F in the thickest part. Remove and let rest; carryover cooking will bring the temperature to 165°F.
Finishing Sauce
- In a small saucepan over medium heat, gently melt the butter into the hot sauce while stirring. Do not boil; heat slowly until combined.
- Pour the sauce over the resting stuffed breasts, slice, and serve. Drizzle with ranch or blue cheese dressing if desired.
Notes
Use thicker chicken breasts for easier stuffing and better results.
Remove from the grill when the internal temperature reaches 160°F to avoid overcooking; resting will bring the chicken to the proper 165°F.
Serve over mixed greens for a complete, balanced meal.
Nutrition
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Carbohydrates: 5 g
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Protein: 30 g
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Fat: 23 g
Nutrition information is an approximation.
Additional Info
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