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Buffalo Bundt Pan Chicken
Buffalo Bundt Pan Chicken


Buffalo Bundt Pan Chicken is a one pot meal done on your grill using a Bundt pan. Just sit your whole chicken on the center of the pan. Then, add your veggies to the bottom of the pan. We poured an easy two ingredient Buffalo Honey sauce over all, gave it a “Kiss of Smoke” with our wedgie.

Grate for game day and tailgating. You can put it together ahead of time and just set it on the grill for about 2 hours when you’re ready…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on one of our grills, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Buffalo Bundt Pan Chicken
A Gas Grill Recipe

Prep Time: 10 minutes
Cook Time: 2 hours @ 400* (205c)
Grill: Gas Grill
Pellets: Green Mountain Grills Gourmet BBQ Pellet

Ingredients: Buffalo Bundt Pan Chicken

  • 1 6lb. whole chicken
  • Briggs True Citrus Pepper, to taste
  • 2 large russet potatoes, cut into chunks and parboiled
  • 1 large sweet onion, quartered
  • Smoked garlic, to taste
  • 1 cup Frank’s Wing Sauce
  • 1 cup honey
  • Cooking spray, (we used Duck Fat)

Buffalo Bundt Pan Chicken
A Gas Grill Recipe

Buffalo Bundt Pan Chicken
Our Ingredients


Buffalo Bundt Pan Chicken
Ready for that “Kiss of Smoke”

What You Need for Smokin on Your Gasser: 

First, you need a grill that burners go front to back.

You need to be able to control the burners, by shutting off some of the burners while at the same time be able to control the temperature on other burners. I always light the left burner and turn the rest off. But it doesn’t matter if you use the left or right burner. You need at least 3 burners with 4 being even better.

You need oven thermometer, so you can see the temperature of the meat at/on your grill grate. Your hood thermometer won’t help, you don’t care the temp is up there, but you need to know what it is where the meat is.

I use a Maverick XR50 using 2 probes, one for the meat and one for the grill level. I also use the hand held Maverick ProTemp Instant Read Thermometer for checking meat temps.

Then, you need a “Smoke Box” and the “Wedgie” is a great one. The cool thing about using the “Wedgie” is that “BBQ Pellets on Line” sells 1, 3 or 10-pound bags of pellets so you don’t have to buy a big bag that will last a year and makes it easy to mix and match pellets for the smoke flavor you want. They have over 21 different flavors of pellets!

Buffalo Bundt Pan Chicken
“Kiss of Smoke”

Buffalo Bundt Pan Chicken
A Gas Grill Recipe

Cooking Directions: Buffalo Bundt Pan Chicken

Spray the Bundt pan with your cooking spray and cover the center cone with foil.

Season your vegetables on bottom of pan and place the chicken on center post of Bundt pan.

Sprinkle generously with seasoning. In a small saucepot simmer hot sauce and honey until honey is melted.

Preheat your grill to the lowest heat you can. On mine that’s about 400* (205c). Light your wedgie.

Place you’re Buffalo Bundt Pan Chicken directly onto the “Cool Side” of the grill. Sauce every half hour or so.

We roasted our chicken for about 2 hours, your time may vary a bit due to the size of your chicken and your grill temp. So, use the time as a guide line and your internal temperature for doneness. We went to about 175* (79c) with our internal temperature for a nice juicy bird.

When the chicken reaches an internal temperature around 175* (79c) pull it off the grill, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 165* (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Buffalo Bundt Pan Chicken
A Gas Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Buffalo Bundt Pan Chicken
Ready to Sauce


Buffalo Bundt Pan Chicken
The Sauce


Buffalo Bundt Pan Chicken
Looking Good

Buffalo Bundt Pan Chicken
A Gas Grill Recipe

Buffalo Bundt Pan Chicken
Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti
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Our Thanks To:

Country Bob’s All Purpose Sauce
Maverick Industries, Inc. 1-800-526-0954 
Green Mountain Grills LLC 1 800 603 3398 Email:
Grill Grates
Q-Stoves Outdoor Wood Pellet Patio Heaters  206-909-0397

Briggs True Texas Sauces & Seasoning
Bull Rack System EarthWorks Supply 503-678-7744
Don Godke’s Downdraft
Butcher BBQ
Maverick ProTemp Instant Read Thermometer (Our Store)
Wood Fired Pizza Oven

Chef of the Future 973 780 5895
Meat Rake (360)-524-2087 Email:
Grandville’s Gourmet BBQ Sauces Steve 360 943 2861
The Smoking Wedgie Our Store:
Duck Fat Our Store:

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