Smoky Buffalo Chicken-Stuffed Avocado: A Backyard Classic
Master outdoor cooking with smoky buffalo chicken-stuffed avocados that transform simple ingredients into a mouthwatering delicacy everyone will beg for.
Smoky Buffalo Chicken-Stuffed Avocado: A Backyard Classic
This recipe comes to us from Casey Bard, CEO of the Tacticalories Seasoning Company and friend of Montana Knife Company.
12
15 minutes
60 minutes
338
Southwestern
Appetizer
Nothing indicates outdoor cooking mastery like these buffalo chicken-stuffed avocados.After testing countless stuffed avocado recipes, I’ve landed on this smoky, spicy combination that elevates simple ingredients into a mouthwatering delicacy.
The creamy avocado buffalo sauce creates a perfect foundation for tender chicken thighs, while the smoked element adds depth you can’t achieve with conventional cooking methods. Whether you’re hosting friends or just elevating your weeknight dinner, this chicken-stuffed avocado will have everyone asking for your secret.
Ingredients
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- 12 boneless chicken thighs (approximately 4 oz. each)
- 6 medium avocados, halved and pitted with a clean, sharp knife
- 1 cup mozzarella cheese, shredded
- 1/4 cup buffalo hot sauce
- Salt and pepper to taste
- 12 tsp. duck fat (can substitute with bacon tallow, ghee, or full-fat butter)
- Blue cheese dressing for serving
- Extra buffalo sauce for serving
Directions
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Prepare the chicken.
Trim excess fat from chicken thighs using a sharp, clean kitchen knife. Place chicken in a bowl and coat thoroughly with buffalo sauce. Cover with plastic wrap and refrigerate for at least one hour, though overnight marination delivers superior flavor.
Fire up the smoker.
Preheat your smoker to 300°F with the lid closed. Applewood pellets perfectly complement the avocado buffalo sauce, though any medium-smoking wood works well. Season the marinated chicken with salt and pepper before placing it on the preheated grill.
Prepare the avocados.
Slice avocados in half and carefully remove pits. Add one teaspoon of duck fat to each avocado half, creating a reservoir for amazing flavor development.
Smoke everything to perfection.
After the chicken has smoked for 30 minutes, flip all pieces. Add the prepared avocado halves to the smoker and close the lid. Check chicken temperature after 15 minutes, then every 10 minutes until desired doneness is reached (165°F internal temperature).
Assemble and finish.
When the chicken is done, remove it from the smoker. Add mozzarella to avocado halves and continue smoking until cheese melts completely.
Chop all the chicken into bite-sized pieces. Fill each cheesy avocado half with chopped buffalo chicken. Top with blue cheese dressing and additional buffalo sauce if desired.
