Buffalo Ranch Chicken

Buffalo Ranch Chicken

We used our Traeger pellet grill/ smoker for this buffalo ranch chicken, but it can easily be baked in the oven.

It’s so easy to get bored with chicken, but this recipe takes chicken to a whole new level of flavor!

Bonus points that it’s easy to prepare and not a whole lot of fancy ingredients.

We also injected it with buffalo wing sauce, but if you don’t have a meat injector, just use the wing sauce to dip the chicken when it’s served.

Notice I am saying “we”, because anytime buffalo chicken or a smoker is involved, so is my husband 🙂

My husband told me on our first date that he could pretty much eat chicken wings every day, and I’m pretty sure he would choose chicken wings over me 😉

So I like to keep him happy with lots of buffalo chicken recipes, since I really can’t make him wings every day.

I knew he would be thrilled, especially because he got to use the meat injector AND his new Traeger smoker for this dish.

Here’s how we made Buffalo Ranch Chicken!

First, I got a packet of dry buffalo seasoning and a packet of dry ranch seasoning, mixed those together for the dry rub with some kosher salt and pepper.

And of course the wing sauce to inject into the chicken.

Buffalo Ranch Chicken

The, after patting the chicken dry, I rubbed the buffalo ranch mixture all over the chicken (lots of hand washing in between)

And then poured some of the buffalo sauce into a small bowl so as not to contaminate the whole jar.

My husband was the one who got to inject the chicken, if you’ve never done it, it’s really fun to watch.

The chicken plumps up with the sauce!

Buffalo Ranch Chicken

Next, we set our Traeger pellet grill/ smoker to 250 degrees and this one took about 4 hours total.

At 250 degrees, chicken should take about 40 minutes per pound.

We used a digital thermometer to make sure the internal temperature was 165-170 degrees.

Click below to order one from Amazon

If baking in an oven, about 1 to 1 1/2 hours, again it depends on the size of the chicken.

About 15 minutes per pound is what you’ll shoot for in a 400 degree oven.

I would always recommend using a thermometer to be sure.

This is one of those recipes that I dreamed about one night (yes, I have issues) and it did not disappoint one bit!

Buffalo Ranch Chicken was actually even better than I imagined it would be. I hope you enjoy it as much as we did 🙂

Buffalo Ranch Chicken

.

Buffalo Ranch Chicken

My Traeger cookbook is now available on Amazon, click below to order one today!

.

Follow me on:

Instagram
Facebook
Pinterest

This buffalo ranch chicken would be really good served with…

Skillet Corn with Bacon

Skillet Corn with Bacon

or BLT Pasta Salad!

Smoked Blue Cheese Bacon Jalapenos

Smoked Blue Cheese Bacon Jalapenos

More whole chicken recipes to try!

Smoked Korean Chicken

Smoked Korean Chicken

Smoked Mexican Chicken

Smoked Mexican Chicken

Cajun Garlic Butter Chicken

Smoked Cajun Garlic Butter Chicken

.

.

Follow me on:

Instagram
Facebook
Pinterest

Buffalo Ranch Chicken

A flavorful chicken recipe that can be smoked or baked

Course Main Course
Cuisine American
Keyword best, Buffalo, Chicken, Easy, Ranch, Recipe, Smoked Chicken, Summer Recipes, Traeger, Traeger Recipes, whole chicken
Prep Time 10 minutes
Cook Time 4 hours
Servings 4
Calories 410 kcal
Author Cheri Renee

Ingredients

  • 1 whole chicken
  • 1 1.6 oz packet buffalo wing dry seasoning
  • 1 packet dry ranch seasoning
  • 3 oz buffalo wing sauce
  • kosher salt, pepper

Instructions

  1. Remove gizzard from the chicken, place on a baking sheet or flat surface, pat dry. Wash hands thoroughly.

  2. In a bowl, combine the dry buffalo seasoning and dry ranch seasoning with kosher salt and pepper. Rub this mixture over all sides of the chicken. Wash hands thoroughly.

  3. Fill a meat injector with buffalo wing sauce, inject the chicken with the buffalo sauce in several places, including the legs and wings. (Note: if you don’t have a meat injector skip this part, just use the buffalo wing sauce for dipping when the chicken is served)

  4. If using a smoker, smoke the chicken for about 4 hours at 250 degrees or until internal temperature reaches 165-170 degrees. (about 40 minutes per pound)

    If using an oven, bake at 400 degrees for 1 to 1-1/2 hours depending on size of chicken. (about 15 minutes per pound)