Buffalo Chicken Hummus Bowl for Two Recipe
This Buffalo Chicken Hummus Bowl for Two brings all the flavors of Buffalo wings to a quick 20-minute dinner. Charred broiled chicken thighs are tossed in buttery Buffalo sauce and served over creamy hummus with homemade blue cheese dip, celery and warm pita.
Servings: 2 bowls
Ingredients
Buffalo Chicken
- 1 pound boneless skinless chicken thighs, trimmed
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup Frank's RedHot Original Cayenne Pepper Sauce
- 2 tablespoons unsalted butter melted
- 2 teaspoons honey or molasses
Blue Cheese Dip
- ⅛ cup blue cheese crumbles
- 2 tablespoons sour cream
- 2½ tablespoons mayonnaise
- 1 teaspoon milk
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
For Serving
- 7 ounces traditional or plain hummus
- 2 celery sticks cut into 2 " sticks
- Warm pita bread optional
Instructions
- Make the Blue Cheese Dip: Combine the blue cheese, sour cream, mayonnaise, milk and lemon juice in a small bowl. Season with salt and pepper to taste.
- Prepare the Chicken: Position an oven rack about 6 inches below the broiler element and preheat the broiler. Line a rimmed quarter sheet pan with aluminum foil for easy cleanup and place a wire rack on top.
- Pat the chicken thighs dry with paper towels. Place the chicken in a 1-gallon zip-top bag. Add the baking powder and salt, seal the bag and toss until the chicken is evenly coated. Arrange the chicken thighs in a single layer on the wire rack.
- Broil the Chicken: Broil the chicken for 16–20 minutes, flipping halfway through, until deeply browned and charred on both sides.
- Check the thickest part with an instant-read thermometer. Chicken should reach at least 165°F; I usually let chicken thighs reach 170–175°F for a tender texture. Remove from the oven and let the chicken rest for 5 minutes.
- Make the Buffalo Sauce: While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the hot sauce and honey or molasses. Stir to combine, then remove from the heat. Cover and keep warm.
- Cut and Sauce the Chicken: Cut the rested chicken thighs into bite-size pieces. Add the chicken to the warm Buffalo sauce and gently stir until evenly coated.
- Assemble the Bowls: Divide the hummus between two serving bowls and spread it across the bottom. Using a slotted spoon, divide the Buffalo chicken between the bowls.
- Drizzle with blue cheese dip and garnish with celery sticks. Serve warm with pita bread for dipping and scooping.
For the best flavor, make the dip a couple of hours ahead, cover and refrigerate until ready to serve.
Broilers vary, so start checking the chicken before the 16-minute mark. You want deeply browned and charred edges, not burnt chicken.
You can also cut the chicken into bite-size pieces before broiling. I've made it both ways. Broiling the thighs whole gives you larger browned surfaces, which is my preference.
Notes
Use traditional hummus: A plain or classic hummus lets the Buffalo chicken and blue cheese flavors shine.
Honey or molasses: Honey gives the sauce a lighter sweetness; molasses adds deeper flavor.
Make the dip ahead: The blue cheese dip can be made up to a day ahead and refrigerated.
Chicken breast: Boneless, skinless chicken breast can be substituted for thighs, but take care not to overcook it. For more heat: Add additional hot sauce to taste. For less heat: Reduce the hot sauce slightly and add a little more butter.
Nutrition information will vary depending on the hummus, hot sauce and blue cheese dip used.