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Ultimate Buffalo Chicken Football Charcuterie Board

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A warm, spicy, and shareable charcuterie board featuring buffalo chicken, crunchy veggies, cheese, and dips. Perfect for game day, this easy recipe comes together in about 30 minutes and is sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 8 ounces sharp cheddar cheese, sliced or cubed
  • 4 ounces blue cheese crumbles (optional)
  • 1 cup ranch dressing or blue cheese dressing
  • 2 celery stalks, cut into 3-inch sticks
  • 2 carrots, cut into sticks
  • 1 cup cherry tomatoes
  • 1/2 cup pickled jalapeños
  • 1 bag tortilla chips (about 10 ounces)
  • 1 bag pretzel sticks or mini pretzels
  • Fresh parsley or cilantro, for garnish (optional)

Instructions

  1. Cook the chicken. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer. Cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Transfer to a cutting board and let rest for 5 minutes.
  2. Make the buffalo sauce. While the chicken rests, melt the butter in a small saucepan over low heat. Whisk in the Frank’s RedHot sauce until combined. Keep warm on the lowest setting.
  3. Chop the chicken. Once the chicken has rested, chop it into bite-sized pieces (about 1/2 inch to 3/4 inch).
  4. Toss the chicken in sauce. Place the chopped chicken in a medium bowl. Pour the warm buffalo sauce over it and toss gently with tongs until every piece is coated.
  5. Prepare the board. Place your large board or baking sheet on the counter. Arrange small bowls for dips (ranch dressing and blue cheese dressing) on opposite ends.
  6. Add the cheese and veggies. Place the sliced cheddar and blue cheese crumbles in clusters around the board. Tuck the celery sticks, carrot sticks, and cherry tomatoes into the gaps.
  7. Add the chips and pretzels. Pile the tortilla chips and pretzel sticks in separate sections.
  8. Add the buffalo chicken. Spoon the warm buffalo chicken into a small bowl or pile it directly on the board near the dips. Garnish with fresh parsley or cilantro if desired.
  9. Finish with pickled jalapeños. Sprinkle the pickled jalapeños over the board or place them in a small bowl.
  10. Serve immediately. The buffalo chicken should be hot when it hits the table.

Notes

Don’t overcook the chicken; use a meat thermometer. Warm the sauce gently to avoid separation. Chop the chicken while still warm for clean slices. Balance the board visually with color. Keep dips separate from wet ingredients. Make extra sauce for those who like it wetter.

Nutrition

Keywords: buffalo chicken, charcuterie board, game day, football, appetizer, party food, buffalo wings, easy recipe

Find it online: https://forkmila.com/ultimate-buffalo-chicken-football-charcuterie-board-easy-game-day-idea/