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+ servings
buffalo chicken dip in a skillet with garnishes on top

Grilled Buffalo Chicken Dip

Course Appetiser
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 511kcal
Author Jordan Hanger


  • 4 chicken thighs skinless and boneless
  • 8 oz cream cheese softened
  • ½ cup buffalo sauce
  • ½ cup ranch dressing
  • 1 cup shredded cheese I used cheddar


  • 2 green onions sliced
  • ¼ cup jalapeño fresh or pickled
  • ¼ cup bacon


  • Using a charcoal chimney, light your charcoal and once it is hot spread it into your grill.
  • Season the chicken thighs on both sides with your favorite bbq rub.
  • Lay the thighs on the grill and cook on both sides until the internal temperature of the chicken reaches 165°F.
  • Once cool enough, chop your chicken into small pieces and set aside.
  • While the grill is still hot, add a couple of slices of bacon and cook till crisp. Once cooled, crumble and set aside.
  • Finely chop the green onion and slice the jalapeño. Set aside.
  • In a bowl, add the cream cheese, buffalo sauce, ranch dressing, ¾ of the shredded cheese, and the chopped chicken, stir until everything is incorporated and smooth.
  • Transfer the mixture to a skillet and smooth the top.
  • Sprinkle the remaining shredded cheese on the top.
  • Place the skillet over the charcoal and cover with a lid for 10-15 minutes.
  • When the cheese is melted and bubbling, remove it from the BBQ.
  • Garnish with green onions, crumbled bacon, and jalapeños.
  • Serve with dippers of choice.


Sodium: 1215mg | Calcium: 188mg | Vitamin C: 2mg | Vitamin A: 806IU | Sugar: 2g | Fiber: 1g | Potassium: 268mg | Cholesterol: 148mg | Calories: 511kcal | Trans Fat: 1g | Saturated Fat: 18g | Fat: 46g | Protein: 21g | Carbohydrates: 4g | Iron: 1mg