Buffalo Chicken Dip Stuffed Smoked Chicken

Can we agree that smoked chicken is amazing and that Buffalo chicken dip is also amazing? So then can we agree that making Buffalo chicken dip with smoked chicken, but then stuff the chicken with the Buffalo chicken dip would be epic?! I have been wanting to make this recipe for some time now, it’s been living rent free in my head for probably years, so I figured now was my chance to make it, while cooking on the Alchemy, and being able to share it with all of you. It’s a simple recipe that comes together pretty quickly too. The longest part is waiting for your chicken to smoke which takes about an hour. It’s a great party recipe because you can get your chicken in the smoker and then you have an hour to prepare anything else you’re making, there’s nothing to do for it while it smokes, so move on to the next thing.

I like to flatten my chicken before smoking it, it’s a bit more prep work, but I find it gives it a more even cook and keeps it juicy. Once the chicken reaches an internal temp of 160F and is cooked through, you pull it from the smoker and can start to make your Buffalo chicken dip. I cut off the breast meat from my smoked chicken and then chopped it up and added it to a bowl. I mixed in cream cheese, shredded cheese, green onion, fresh dill, and of course Frank’s Red Hot. Mix it all up, getting the cheese and cream cheese nice and incorporated and then you put the chicken dip back into the whole chicken, in the space where you removed the breast meat - it makes a perfect bowl shape to hold your dip. I layered some tortilla chips under the dip to add some structural integrity back, so it would make the chicken easier to move, but this is optional. I sprinkled more shredded cheese on top of the dip-stuffed chicken and put it back on a closed grill to let everything melt together. Once the cheese was melted, I transferred my chicken over to a platter filled with a layer of blue corn tortilla chips, gave the chicken a little spritz of lemon juice and fresh dill and was ready to dig in. The smoky chicken, rich creamy cheese, heat from the Frank’s Red Hot on the crispy corn tortilla chips is an addictive snack to say the least. I’m sure this recipe is one you’ll want to try and make again and again for your friends and family.

To find out how to make the Buffalo Chicken Dip Stuffed Smoked Chicken keep reading, or jump to the full recipe.

To prepare your chicken for smoking, your're going to flatten your chicken, by placing the whole chicken, chicken breast side down on the board and use a knife or scissors to cut/remove the spine, then use a small knife to expose the breast plate inside the chicken. It will kind of look like an open book. Once the breast bone is exposed use your hands to pull it right out. Then your chicken is considered "flattened" or "spatchcocked". Next, spread a thin layer of yellow mustard on each side and season with Alchemy Brown rub. Place in the smoker for about an hour or until the internal temperature reaches 160F.

Once your chicken is cooked through, remove from the smoker and cut out the breast meat. The wings and legs of the chicken should be left on, so you still have your whole flattened chicken intact, but with an empty space in its middle to add your Buffalo chicken dip.

To make your Buffalo chicken dip, cut up the meat and place in a bowl.

Add in the shredded cheese, cream cheese, fresh chopped dill, green onion and Alchemy Green Rub.

Next, pour in your Frank's Red Hot and mix with a fork until well combined. I added a bit more shredded cheese but that's optional. If you do add more cheese, mix it again so everything is combined.

I put a layer of tortilla chips in the cavity of the smoked chicken to add more structural integrity and then filled in the chicken with the Buffalo chicken dip, on top of those tortilla chips.

Then, sprinkle on more melted cheese on top of your Buffalo chicken dip and place on the plancha. Close the top of the bbq to let the cheese melt, about 5-10 minutes.

To build, place your tortilla chips on a platter. Transfer the stuffed chicken on top, garnish with chopped fresh dill and a squeeze of lemon juice. Dip your chip in and dig in!

And now for the full recipe...

Buffalo Chicken Dip Stuffed Smoked Chicken

Serves 4

Prep Time: 15 minutes

Cook Time: 70 minutes

Total Time: 85 minutes

Ingredients:

1 whole chicken

2 tbsp mustard

Alchemy Brown Rub

2 ½ -3 cups Shredded Tex-Mex cheese

¼ cup Full fat cream cheese

2 tbsp Fresh dill

2 Green onion stalks

½ lemon

1 bag Tortilla chips (I used blue corn tortillas)

1 cup Frank’s Red Hot

Alchemy Green Rub

How to Make It:

Preheat your smoker to 275F.

To flatten your chicken, place the whole chicken, chicken breast side down on the board and use a knife or scissors to cut / remove the spine, then use a small knife to expose the breast plate inside the chicken. It will kind of look like an open book. Once the breast bone is exposed use your hands to pull it right out. Then your chicken is considered "flattened" or "spatchcocked"

Spread a thin layer of yellow mustard on each side and season with Alchemy Brown rub. Place in the smoker for about an hour or until the internal temperature reaches 160F.

Once your chicken is cooked through, remove from the smoker and cut out the breast meat. The wings and legs of the chicken should be left on, so you still have your whole flattened chicken intact, but with an empty space in its middle to add your Buffalo chicken dip.

To make your Buffalo chicken dip, cut up the meat and place in a bowl, add in the shredded cheese, cream cheese, fresh chopped dill, green onion, Frank’s Red Hot and Alchemy Green Rub. Mix with a fork until well combined. I added a bit more shredded cheese too at this point, but it’s optional. If you do add more cheese, mix it again. Then, fill in your chicken with the Buffalo chicken dip. I put a layer of tortilla chips in the centre of the chicken and then spooned in the Buffalo chicken mixture on top of that. Then, sprinkle on more cheese, place on the plancha and close the top of the bbq to let the cheese melt, about 5-10 minutes.

To build, place your tortilla chips on a platter. Transfer the stuffed chicken on top, garnish with chopped fresh dill and a squeeze of lemon juice. Dip your chip in and enjoy!