A Fantastically Fast and Easy Grilled Chicken Recipe From Rachael Ray

Grilled Buffalo Chicken With Carrot-Celery Slaw and Mashed Taters

From Rachael Ray [1], (HelloFresh) Red

Potatoes:
2 small russet (baking) potatoes, peeled and cubed
1/4-1/2 cup Greek yogurt or sour cream
2 scallions, sliced thin on a bias
Salt
Black pepper

Chicken:
4 chicken breasts, boneless, skinless, about 1 pound
Salt and black pepper
Olive oil, for drizzling
1 scallion, sliced thin on a bias, for garnish

Hot Sauce:
1/4-1/2 cup hot sauce, such as Frank’s RedHot
2 tablespoons butter, cold and cut into cubes

Carrot-Celery Slaw:
1/2 cup grated carrots
1-2 celery stalks, cleaned and diced or thinly sliced into 1-inch pieces
1 tablespoon white wine vinegar
1 tablespoon vegetable oil
Pinch of sugar
1/2 teaspoon celery salt
Black pepper

For the potatoes: Place the potatoes in a medium sauce pot with cold water to cover. Bring to a boil, salt the water, and cook until fork-tender, about 10-12 minutes.
When the potatoes are done, drain them, turn off the heat, and return to the hot pot to let them dry out a bit. Using a potato masher or the back of a wooden spoon, mash the potatoes with the Greek yogurt and scallions to desired consistency. Season with salt and pepper.
For the chicken: Preheat an outdoor grill or grill pan to medium-high.
Pat the chicken dry, season with salt and pepper, and drizzle with olive oil. Grill the chicken, turning occasionally, for about 10 minutes or until fully cooked. Gently turn cooked chicken in the pot of hot sauce to coat, letting excess drip off. Sprinkled sliced scallions over the top.
For the hot sauce: Place a small skillet or sauce pot over medium heat, then add hot sauce. When it starts to steam or very lightly bubble, turn to low and whisk in the butter, piece by piece, to incorporate. Turn down heat to very low (or off) and reserve.
For the carrot-celery slaw: In a small mixing bowl, toss the carrots and celery. Drizzle with vinegar and oil and add sugar, celery salt, and pepper.