Buffalo Chicken Monkey Bread: A Crowd-Pleasing Snack
Tailgating parties and casual get-togethers are the perfect opportunities to showcase your culinary skills with unique and flavorful dishes. If you’re looking to impress your guests with something that’s not just delicious but also a conversation starter, our Smoky BBQ Chicken and Bacon Bundt is the recipe you need. This dish is a fantastic fusion of smoky flavors, tender chicken, crispy bacon, and a spicy, creamy buffalo dip, all wrapped up in a delightful biscuit dough. It’s not just a recipe; it’s an experience in every bite!
The Inspiration Behind the Recipe
The idea of combining smoky BBQ chicken with the richness of bacon and the zesty kick of buffalo sauce came from a desire to blend classic tailgating flavors in a novel way. The concept of a Bundt pan, often used for cakes, brings a playful twist to the table, turning a savory treat into a centerpiece-worthy dish. This recipe is designed for those who love to bring something different to the party, something that sparks conversation and tantalizes the taste buds.
What is Monkey Bread?
Monkey bread is usually a sweet, sticky pastry, but this Buffalo Chicken Monkey Bread is a savory twist on the classic. It’s a mix of spicy chicken and cheese stuffed into biscuit dough, baked until golden. This version is perfect for those who love a kick of buffalo sauce and the fun of pull-apart bread.
Why Mix Buffalo Chicken with Monkey Bread?
Combining buffalo chicken with monkey bread makes for an exciting snack. You get the spicy and creamy taste of buffalo chicken wrapped in soft biscuit dough. It’s a surprising and delicious combo that’s perfect for sharing.
Great for Parties and Gatherings
This dish isn’t just tasty; it’s also a great way to get everyone involved in eating. It’s perfect for parties, tailgates, or get-togethers. The pull-apart style makes it easy for everyone to grab a piece and enjoy.
Ingredients:
- 2 boneless chicken breasts
- Avocado oil (for coating)
- Your favorite BBQ rub
- 1 pound bacon
- 1 block cream cheese, softened
- 1 pack ranch seasoning
- 1/2 cup buffalo sauce, plus extra for topping
- 1/4 cup chopped scallions
- 1 cup shredded jack cheese
- 1/2 cup sour cream
- 1 pack of biscuits
- 1/2 cup melted butter
- Garlic, minced
- Cooking spray
Instructions:
- Smoking the Chicken and Bacon: Coat the chicken breasts with avocado oil and rub them with BBQ seasoning. Put them in a smoker at 250°F with hickory wood chunks. Lay the bacon on a wire rack over a baking sheet and add it to the smoker. Smoke until the bacon is crispy and the chicken’s internal temperature is 155°F.
- Making the Filling: Shred the smoked chicken and chop the bacon. In a big bowl, mix together the chicken, bacon, cream cheese, ranch seasoning, buffalo sauce, scallions, jack cheese, and sour cream.
- Preparing the Biscuit Balls: Cut the biscuits in half and flatten them. Put a spoonful of the chicken mixture on each piece of dough, wrap it up, and roll it into a ball. Do this until all the dough is used. Then, roll these balls in melted butter mixed with garlic.
- Baking the Monkey Bread: Spray a Bundt pan with cooking spray. Put the balls in the pan, and then add any leftover chicken mixture on top. Bake at 350°F for about 60 minutes on the grill or 45-50 minutes in the oven, until golden brown.
- Finishing and Serving: Let the bread cool for 6 minutes, then turn the pan over to take the bread out. Drizzle more buffalo sauce and ranch dressing on top. Serve it warm for everyone to pull apart and enjoy.
Buffalo Chicken Monkey Bread is a fun, tasty snack perfect for any casual gathering. It’s easy to make and sure to be a hit with its spicy, cheesy flavors and soft, pull-apart dough. So, grab your ingredients, start cooking, and get ready for a delicious treat that everyone will love!
Ingredients
Method
- Lightly coat the chicken breasts with avocado oil, then generously apply your favorite BBQ rub to cover all sides evenly.
- Preheat your smoker to 250°F and place hickory wood chunks for flavor.
- Place the seasoned chicken breasts in the smoker for even cooking.
- Lay out the bacon slices on a wire rack and place this over a baking sheet to catch drippings.
- Add the wire rack with bacon into the smoker alongside the chicken, smoking until the bacon is crispy and the chicken reaches an internal temperature of 155°F.
- Once cooked, shred the chicken breasts into small pieces using two forks or your hands.
- Chop the smoked bacon into small, bite-sized pieces.
- In a large bowl, combine the shredded chicken, chopped bacon, softened cream cheese, ranch seasoning, buffalo sauce, chopped scallions, shredded jack cheese, and sour cream, mixing thoroughly.
- Cut each biscuit in the pack in half and flatten each piece into a thin disc.
- Place a tablespoon of the buffalo chicken mixture on each flattened biscuit piece, wrap the dough around the filling, and roll it into a ball. Repeat with all the biscuit pieces.
- Melt butter and mix in minced garlic, then roll each stuffed dough ball in this mixture.
- Spray the inside of a Bundt pan with cooking spray to prevent sticking.
- Place the coated dough balls into the Bundt pan, arranging evenly and adding any remaining buffalo chicken mixture on top.
- Bake in a preheated grill or oven at 350°F for about 60 minutes if using a grill, or 45-50 minutes in the oven, until golden brown.
- Let the monkey bread rest in the pan for about 6 minutes after baking.
- Carefully flip the Bundt pan over onto a serving plate to release the bread.
- Drizzle extra buffalo sauce and ranch dressing over the bread for added flavor.
- Serve warm, allowing guests to pull apart their own pieces to enjoy.
DID YOU ENJOY THIS BUFFALO CHICKEN MONKEY BREAD RECIPE? YOU’LL LOVE MY OTHER CHICKEN RECIPES IN THE LINK BELOW!
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