It seems like everyone has their own particular version of Buffalo Chicken Dip – it’s a must-have appetizer for any football party, after all.
I’m no different. My twist is to skip the bottled ranch dressing and make this dip from scratch.
When the fine folks of Stubb’s Legendary Bar-B-Q reached out to us about developing recipes using their BBQ sauce, I practically jumped out of my chair with an enthusiastic YES!
I love Stubb’s. I have great memories of dancing up a storm in my cowboy hat and boots at their place in Austin (my gosh do Texans know how to put on a party, scroll down for evidence).
Their BBQ sauce (we used Stubb’s Original) is everything you’d ever want in a BBQ sauce—deep, rich, tangy, and smoky. (It’s also gluten-free for those of us who like to avoid gluten.)
This recipe for grilled nachos in foil makes use of BBQ sauce twice—once for tossing with the cooked chopped chicken that goes on top of the tortilla chips and cheese, and once again mixed in with some sour cream to drizzle over the nachos.
As anyone who’s been disappointed by dry, stringy boneless skinless chicken breasts knows, grilling this lean cut can be surprisingly challenging to nail. The reason lies in what makes boneless skinless chicken breasts a healthy eating staple: they’re very low in fat, and thus more prone to overcooking than chicken thighs or even skin-on breasts (the fat in the skin helps keep the meat moist). Thankfully, if you treat them right, they can be juicy, tender, and completely delicious while still remaining a fast-cooking, weeknight-friendly option.
In essence, it comes down to three things: pounding the breasts to an even thickness (to encourage even cooking), briefly brining them (to add in moisture and season the meat), and using an instant-read thermometer to pull them off the grill at just the right time. These precautions might seem like a pain, but don’t require much extra time or effort. Pounding the meat is easy with the right tool; brining is as simple as whisking together some salt, sugar, and water, plopping the chicken breasts in, and waiting 30 minutes (do this while the grill heats up); and a good instant-read thermometer can be yours for about $ 10.
Armed with these tricks, it’s hard not to yield a delicious summery dinner. Here I’ve dressed up this basic chicken with some lemon and basil for a light, zesty spin and paired it the simplest tomato salad (sliced tomatoes plus olive oil and flaky salt), but consider this more a template for your own grilling adventures.
Grilled chicken breasts are tastiest hot from the grill; that said, if you’re grilling them ahead of time, don’t add the basil until shortly before eating as it won’t hold up well.
1/4 cup kosher salt
2 tbsp. granulated sugar
1 quart water
2 large boneless skinless chicken breasts, pounded 3/4-inch thick
Juice and zest of 1/2 lemon
1 tbsp. extra-virgin olive oil
Basil cut into a chiffonade, for garnish