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Spicy Grilled Buffalo Chicken with Provolone Cheese

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Make It

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  • Pound chicken until about 1/4 inch thick. Heat grill. Rub chicken with a few drops of hot sauce on each piece to prevent sticking to grill. Place chicken on grill. During the last few minutes of cooking the chicken melt the provolone cheese on the chicken.
  • To make sauce combine hot pepper sauce, butter and teriyaki sauce together in a small sauce pan and heat until simmers.
  • Once chicken is done with melted cheese on top, take the chicken and dunk 1 piece of chicken at a time in the sauce and place on a bun. Top with lettuce and tomato if desired. Serve with ranch dressing to dip sandwich in.


The teriyaki takes away some of the heat and adds a little sweetness.

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