Salt and pepper the breasts, brush some sauce on both sides of the chicken and place them on the side of the grill which has no heat directly under it. Place the lid on the grill and allow to cook for 20 to 30 minutes or so.
Now move the chicken over the coals and begin basting with the Buffalo sauce, turning and basting frequently. The more frequently you baste, the more Buffalo flavor you will impart
on the chicken. Continue this process until the breasts are fully cooked. If you want to be sure, check the internal temperature, which should be 160 degrees Fahrenheit. Any higher and chicken breasts quickly turn to leather.
WARNING. Do not add a fresh layer of sauce on the chicken as you pull it off. The new addition of sauce will have been exposed to raw chicken and will not have reached the proper temperature to kill the stuff that can make you sick.
Bring the chicken in and allow to rest for five minutes. Serve with a 50 – 50 mixture of bleu chees and ranch dressing. If you have leftovers, this Buffalo chicken is fantastic.
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.