Smoked Chicken Dip

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Tailgating season is here so what better way to enjoy football games than some good smoked chicken dip. The delicious taste of the charcoal grilled spatchcock chicken to the savoriness from the variety of melted cheeses and the kick from the ranch dressing hot sauce mix make this recipe a crowd pleaser.   Best of all it is super easy to make and there are a few shortcuts to make the process even faster.

First, you have to start with grilling the chicken.  I recommend you spatchcock the bird to ensure an even and faster cook.  If you are pressed for time, ready made rotisserie chicken will also do the trick.

Spatchcock the chicken for an even cook.

First, you have to start with grilling the chicken.  I recommend you spatchcock the bird to ensure an even and faster cook.  If you are pressed for time, ready made rotisserie chicken will also do the trick.

To start, cut out the backbone from the chicken with sheers or a sharp knife. Press down hard on the breast bone to break it so the chicken will lay nice and flat. I like to use a little olive oil or cooking spray for the binder. This will allow the seasoning to stick better to the chicken. Cover the outside generously with your choice of BBQ seasoning and gently pat it in. Don’t spread it around or it will clump up. Seasoned Spatchcock Chicken

After the chicken is seasoned, let it hang out while you fire up the grill. Set it for indirect cooking and the temp at 375 degrees. Place the chicken skin side up and cook until the breast registers an internal temperature of 165 degrees. This should take approximately 45-60 minutes, depending on the size of your chicken.

When the chicken is fully cooked, remove it from the grill and let it rest for 10-15 minutes. This is a very important step in this process. During the rest period, the chicken will start to cool down and the cooking process will stop. The juices will redistribute inside the meat, giving you a much better final product.

Grilled Spatchcock Chicken

Once the chicken is cooled off, shred the meat and set aside for the assembly.

Assemble the dip

Cheese dip ingredients

Now that the key ingredient is cooked and shredded, it’s time to finally assemble this delicious smoked chicken dip.  In a cast iron, start with a layer of your favorite cheese dip or spread.  I used an artichoke jalapeno flavor. Other substitutes may be cream cheese, Deans dips or your famous homemade dip. Follow this by a layer of shredded cheddar cheese.

Next, add a generous layer of the shredded chicken.  Be sure to fill it up almost to the top.  In a separate mixing bowl, mix together some ranch dressing with hot sauce and pour it on top of the chicken.  I used an already pre-made mix from Truff, the TruffSpicy Ranch Sauce.  Top it all off with another layer of shredded cheddar and gorgonzola cheese crumbles. Finally, sprinkle some crispy bacon and this smoked chicken dip is ready for its final melt.

Fully loaded smoked chicken dip

Set it back on the grill for 10-15 minutes until the cheese is melted.  You want to make sure this dip is nice and gooey.

Serve with chips or toasted bread and enjoy!

Printer friendly recipe below:

Smoked Chicken Dip

Servings 8 People

Ingredients
  

  • 1 Whole Chicken or pre-cooked Rotisserie Chicken
  • 20 oz Cheese dip/spread of choice
  • 2 cups Shredded cheddar cheese
  • 1 cup Ranch dressing
  • 1/2 cup Hot sauce
  • 1/4 cup Bacon bits

Instructions
 

Spatchcock Chicken Instructions

  • Cut out the backbone from the chicken with sheers or a sharp knife.
  • Press down hard on the breast bone to break it so the chicken will lay nice and flat.
  • Spray the chicken with cooking spray or use olive oil for the binder.
  • Season the entire bird with BBQ seasoning. Pat down to stick.
  • Set the grill for indirect cooking and the temp at 375 degrees.
  • Place the chicken skin side up and cook until the breast registers an internal temperature of 165 degrees. This should take approximately 45-60 minutes, depending on the size of your chicken.
  • When the chicken is fully cooked, remove it from the grill and let it rest for 10-15 minutes.
  • Once the chicken is cooled off, shred the meat and set aside for the assembly.

Dip Assembly Instructions

  • In a cast iron, start with a layer of your favorite cheese dip or spread followed by a later of shredded cheddar cheese
  • Next, add a generous layer of chicken.  Be sure to fill it up almost to the top.
  • In a separate bowl, mix together ranch dressing with the hot sauce and pour it over the chicken.
  • Top it all off with another layer of shredded cheddar and gorgonzola cheese crumbles.
  • Finally, sprinkle some crispy bacon and this smoked chicken dip is ready for its final melt.
  • Set it back on the grill for 10-15 minutes until the cheese has melted

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