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Best Buffalo Chicken Charcuterie Board Recipe

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This Buffalo chicken football charcuterie board is the ultimate game day appetizer, featuring warm, spicy Buffalo chicken paired with cool ranch, crunchy veggies, and melty cheese. It’s ready in 20 minutes, feeds a crowd, and is endlessly customizable.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
  • 1/2 cup Buffalo wing sauce (preferably Frank’s RedHot)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 cup celery sticks (cut into 3-inch pieces)
  • 1 cup carrot sticks or baby carrots
  • 1 cup cucumber slices
  • 1 cup cherry tomatoes
  • 1 cup mini sweet peppers, sliced into rings
  • 8 ounces sharp cheddar cheese, cubed
  • 4 ounces blue cheese crumbles
  • 4 ounces cream cheese, softened
  • 1/2 cup pepperoni slices (optional)
  • 1/2 cup ranch dressing
  • 1/2 cup blue cheese dressing
  • 1 cup crispy fried onions or jalapeño chips
  • 1 cup pretzel sticks or mini pretzels
  • 1 cup crackers (butter crackers or everything bagel crackers)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Prepare the Buffalo Chicken: In a small skillet over medium-low heat, combine the Buffalo wing sauce, melted butter, garlic powder, and smoked paprika. Stir until the butter is fully melted and the sauce is warm, about 2 minutes. Do not let it boil. Add the shredded chicken and toss until every piece is evenly coated. Let it simmer gently for 3-4 minutes, stirring occasionally, until the chicken is heated through. Transfer the chicken to a small bowl or directly onto the board.
  2. Prepare the Veggies and Dippers: While the chicken warms, wash and cut your vegetables. Cut the celery into 3-inch sticks. Slice the carrots into similar-sized sticks or use baby carrots. Slice the cucumber into rounds. Halve the cherry tomatoes if they are large. Slice the mini sweet peppers into thin rings. Arrange these in small clusters around the board, leaving space for the dips and chicken.
  3. Arrange the Cheeses: Cube the sharp cheddar into 1-inch pieces. Place the blue cheese crumbles in a small pile or a tiny bowl. Place the block of cream cheese directly on the board—you can leave it whole or cut it into a few slices. Put the cream cheese near the Buffalo chicken.
  4. Set Up the Dips: Pour the ranch dressing and blue cheese dressing into separate small bowls or ramekins. Place these bowls on opposite sides of the board so people can reach them easily.
  5. Add the Extras: Scatter the pepperoni slices, crispy fried onions or jalapeño chips, pretzel sticks, and crackers in the remaining empty spaces on the board. Create little ‘pockets’ of each item rather than mixing everything together.
  6. Garnish and Serve: Sprinkle fresh parsley or chives over the entire board for a pop of green. Serve immediately while the Buffalo chicken is still warm.

Notes

Do not overcook the chicken; since it’s already cooked, just warm it through for 3-4 minutes. Balance the heat by adding extra butter or honey if the sauce is too spicy. Keep dips cold until serving for temperature contrast. Prep all ingredients before starting to arrange. If using an untreated wooden board, place the warm chicken in a bowl or on parchment paper to prevent staining.

Nutrition

Keywords: Buffalo chicken, charcuterie board, game day, football, appetizer, party food, Buffalo wings, Super Bowl

Find it online: https://grubella.com/best-buffalo-chicken-charcuterie-board-recipe/