This Smoked Buffalo Chicken Dip starts with chicken thighs seasoned with BBQ LAB True Blend, smoked over low heat, then cooked with butter until tender enough to shred. The smoky chicken is combined with creamy cheese, tangy Buffalo sauce and plenty of melted cheese before going back onto the smoker until hot, bubbling and golden.

It's the ultimate BBQ appetiser for parties, game days, BBQs or sharing with friends. Serve it straight from the cast-iron skillet with tortilla chips, crackers or crunchy vegetables.

Why You'll Love This Recipe

• Chicken is smoked from scratch for extra BBQ flavour
• True Blend seasons the chicken before it hits the smoker
• Juicy chicken thighs become tender and easy to shred
• Creamy, cheesy and packed with Buffalo flavour
• Finished on the smoker for another layer of smoky flavour
• Perfect BBQ appetiser for sharing
• Great for game days, parties and BBQs
• Made and served in one cast-iron skillet

Recipe Information

Prep Time: 15 minutes
Chicken Cooking Time: 1½–2 hours
Dip Cooking Time: 30–40 minutes
Total Time: Approximately 2½–3 hours
Chicken Smoker Temperature: 220°F / 105°C
Dip Smoker Temperature: 350°F / 175°C
Serves: 6–8 as an appetiser

Ingredients

Smoked Chicken

• 4 chicken thighs
• BBQ LAB True Blend, for seasoning
• 2 knobs of butter

Buffalo Chicken Dip

• Shredded smoked chicken from the 4 thighs
• 250g cream cheese, softened
• 150g sour cream
• 150–200ml Buffalo hot sauce, adjusted to taste
• 150g shredded cheddar cheese
• 100g shredded mozzarella cheese
• 2 spring onions, finely sliced
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• Salt, to taste
• Freshly cracked black pepper, to taste

To Finish

• Extra shredded mozzarella or cheddar
• Buffalo sauce, for drizzling
• Spring onions, for garnish

To Serve

• Tortilla chips
• Crackers
• Toasted bread
• Celery sticks
• Carrot sticks

Method

1. Season the Chicken

Take the 4 chicken thighs and generously season them with BBQ LAB True Blend.

Make sure they're evenly coated on all sides. The True Blend gives the chicken a savoury, seasoned base before it goes into the smoker.

2. Smoke the Chicken

Preheat your smoker to:

220°F / 105°C

Place the seasoned chicken thighs into the smoker and smoke for approximately 45 minutes.

This first stage gives the chicken plenty of time to pick up that delicious BBQ smoke flavour.

3. Cook the Chicken Until Tender

After approximately 45 minutes, transfer the smoked chicken thighs to a tray.

Add a couple of knobs of butter, then cover the tray tightly with aluminium foil.

Return the covered tray to the smoker.

Continue cooking for another 45 minutes to 1 hour, or until the chicken is tender enough to shred easily.

Total chicken cooking time will be approximately 1½–2 hours.

4. Shred the Chicken

Once the chicken is tender, remove it from the smoker.

Carefully shred the chicken, removing any bones, cartilage or unwanted pieces.

Keep some larger pieces rather than shredding it too finely. This gives the finished dip a better texture.

If there's any butter and juice left in the tray, keep it with the chicken for extra flavour and moisture.

5. Make the Buffalo Chicken Dip

Add the softened cream cheese and sour cream to a large bowl.

Add the Buffalo hot sauce, garlic powder, onion powder and smoked paprika.

Mix until smooth and well combined.

Add the shredded smoked chicken, cheddar, mozzarella and sliced spring onions.

Mix everything together until the chicken is evenly coated and the cheese is distributed throughout.

Taste and adjust the Buffalo sauce, salt and black pepper to your preference.

6. Load the Cast-Iron Skillet

Transfer the Buffalo chicken mixture into a cast-iron skillet.

Spread it evenly across the skillet.

Top with an additional layer of shredded mozzarella and cheddar.

This extra cheese will melt over the top and create a golden, bubbling crust.

7. Smoke the Buffalo Chicken Dip

Increase the smoker temperature to:

350°F / 175°C

Place the cast-iron skillet into the smoker.

Cook for approximately 30–40 minutes, or until the dip is:

• Hot throughout
• Bubbling around the edges
• Creamy in the centre
• Golden and melted on top

8. Finish the Dip

Remove the skillet from the smoker.

Drizzle a little extra Buffalo sauce over the top and finish with sliced spring onions.

Allow the dip to rest for around 5 minutes before serving.

9. Serve

Serve the Buffalo chicken dip hot and straight from the cast-iron skillet.

Scoop it up with tortilla chips, crackers, toasted bread or crunchy celery and carrot sticks.

The combination of smoky chicken, creamy cheese, Buffalo sauce and melted cheese makes this the perfect BBQ sharing dish.

BBQ LAB Tips

Smoke the chicken first

Don't skip the initial 45-minute smoke. This gives the chicken a proper BBQ flavour before you tenderise it under foil.

Use chicken thighs

Chicken thighs contain more fat than breast meat, making them ideal for this style of cooking. They stay juicy and become beautifully tender once covered with butter and cooked through.

Don't rush the covered stage

The chicken needs to become tender enough to shred easily. Depending on the size of your thighs and how your smoker is running, the total cooking time can be anywhere from 1½–2 hours.

Use True Blend

Seasoning the chicken with True Blend before smoking builds flavour into the chicken itself rather than relying entirely on the Buffalo sauce.

Don't over-smoke the finished dip

The chicken has already picked up plenty of smoke. The second stage is mainly about heating the dip through and melting the cheese, so you don't need heavy smoke.

Serve it hot

This dip is at its best when it's hot, bubbling and freshly smoked.

Frequently Asked Questions

Can you make Buffalo chicken dip on a smoker?

Absolutely. In this recipe, the chicken is smoked first before being shredded and turned into the dip. The finished Buffalo chicken dip is then returned to the smoker until hot and bubbling.

What temperature do you smoke the chicken for Buffalo chicken dip?

Smoke the chicken thighs at 220°F / 105°C. They are smoked uncovered for approximately 45 minutes before being transferred to a covered tray with butter.

How long does the chicken take to cook?

The total chicken cooking time is approximately 1½–2 hours. The first 45 minutes are uncovered in the smoker, followed by approximately 45 minutes to 1 hour covered with butter until tender.

How do you make smoked chicken for Buffalo chicken dip?

Season four chicken thighs with BBQ LAB True Blend and smoke them at 220°F for around 45 minutes. Transfer them to a tray with a couple of knobs of butter, cover tightly with foil and continue cooking until tender enough to shred.

Why use chicken thighs for Buffalo chicken dip?

Chicken thighs contain more fat than chicken breast, making them ideal for a longer cook. They stay juicy and become easy to shred once tender.

Can you use leftover smoked chicken?

Yes. If you already have leftover smoked chicken, you can skip the chicken cooking stages and use it directly in the dip.

What temperature do you cook Buffalo chicken dip on a smoker?

Cook the assembled dip at 350°F / 175°C until hot, bubbling and golden on top.

How long does Buffalo chicken dip take on a smoker?

The finished dip generally takes around 30–40 minutes at 350°F / 175°C.

What cheese is best for Buffalo chicken dip?

A combination of cheddar and mozzarella works particularly well. Cheddar provides flavour while mozzarella gives you a great melted and stretchy texture.

What do you serve with Buffalo chicken dip?

Tortilla chips are ideal, but crackers, toasted bread, celery sticks and carrot sticks all work well.

Can you make Buffalo chicken dip ahead of time?

Yes. You can smoke and shred the chicken ahead of time and refrigerate it. You can also prepare the entire dip ahead of time and refrigerate it before placing it on the smoker.

Is Buffalo chicken dip spicy?

The heat depends on the Buffalo sauce you use. Start with less sauce and add more until you reach your preferred level of heat.

Can you make Buffalo chicken dip without a smoker?

Yes. You can cook the chicken using another method and finish the assembled dip in an oven. However, smoking the chicken first is what gives this BBQ LAB version its distinctive smoky flavour.