Houston – Summer grilling doesn’t have to be intimidating, and Katherine Salom is on a mission to prove it. The Houston native and creator behind Girl Gone Grilling has built a social media following of more than one million across platforms by sharing approachable recipes, practical grilling tips and showing home cooks that anyone can master the grill.
During her visit to Houston Life, Salom shared her story of turning a passion for grilling into a full-time career before firing up the grill to make her Buffalo Chicken Stuffed Garlic Bread. The recipe combines grilled chicken tossed in Texas Pete Buffalo Sauce with garlic bread, provolone and mozzarella cheese for an easy meal that’s perfect for backyard barbecues, game days or weeknight dinners. Salom also encouraged beginner grillers to keep things simple, invest in an instant-read thermometer and not be afraid to experiment with bold flavors all summer long.
Girl Gone Grilling’s Buffalo Chicken Stuffed Garlic Bread
INGREDIENTS
- 1 loaf French bread, halved lengthwise
- 2 cooked chicken breasts
- Texas Pete Buffalo Sauce
- Ranch dressing
- Fresh chives, chopped
- Shredded mozzarella cheese
- Shredded cheddar cheese
- Freshly grated Parmesan cheese
- Garlic herb butter (for the bread)
DIRECTIONS
1. Grill the chicken.
○ Season and grill the chicken breasts until fully cooked. Let rest, then shred into
bite-sized pieces.
2. Prepare the buffalo chicken.
○ In a large bowl, combine the shredded chicken with Texas Pete Buffalo Sauce, a
drizzle of ranch dressing, chopped chives, shredded cheddar, shredded
mozzarella, and grated Parmesan. Mix until well combined.
3. Prepare the bread.
○ Spread garlic herb butter generously over both halves of the French bread.
4. Assemble.
○ Sprinkle a layer of mozzarella cheese over the buttered bread.
○ Evenly distribute the buffalo chicken mixture over each half.
○ Top with additional mozzarella, cheddar, Parmesan, and a sprinkle of chopped
chives.
5. Bake.
○ Bake until the bread is toasted and the cheese is melted and bubbly
(approximately 10–15 minutes at 375–400°F, or until golden).
6. Serve.
○ Slice into pieces and serve warm. Optional: drizzle with additional ranch and
Texas Pete Buffalo Sauce before serving.