If you love the bold, tangy flavor of Buffalo sauce, you'll love Grilled Buffalo Chicken. Juicy chicken breasts are gently pounded for even cooking, marinated in a zesty blend of Frank's RedHot, olive oil, garlic, and smoked paprika, then grilled to perfection. The result is tender, smoky, and packed with flavor-perfect sliced over salads, tucked into wraps, or terrific served for game day.
Juicy, tangy, and just the right amount of spicy, this grilled Buffalo chicken recipe is a fantastic for weeknight dinners and game day menus. The simple marinade of hot sauce, olive oil, garlic, and spices delivers bold Buffalo flavor in every bite. Whether you serve it over salads or skewered for party appetizers, they're a healthy twist on classic buffalo wings, with all the same zesty heat and smoky char from either a pellet grill or a gas grill.
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Why You'll Love Grilled Buffalo Chicken
- Bold, tangy flavor - The perfect balance of heat from Frank's and tang from vinegar.
- Versatile - Serve sliced over salads, in wraps, on sandwiches, or as a main dish.
- Quick to prepare - Just marinate, grill, and slice-done in an hour (marinade time included).
- Football season favorite - Works for game day, backyard BBQs, or weeknight dinners.
For another terrific grilled chicken breast recipe, try this Grilled Lemon Chicken.
Ingredients You'll Need
- Chicken - Lean, quick-cooking boneless, skinless chicken breasts, but thighs work too.
- Oil - Helps the marinade cling to the chicken and prevents sticking on the grill.
- Hot sauce - Frank's RedHot or similar for classic Buffalo tang and heat. Other sauces such as Louisiana Hot Sauce, Crystal Hot Sauce, and Cholula work too.
- Paprika - Use smoked paprika for a subtle smokiness or regular for a more neutral flavor.
- Onion powder - Adds mild, savory depth to balance the heat.
- Garlic - Fresh garlic for a richer flavor base.
- Honey - Regular or no-sugar honey for a touch of sweetness to round out the spice.
Please see the recipe card for measurements, salt, and black pepper.
Chef's Tip - Vinegar or No Vinegar?
Classic Buffalo sauces often include vinegar for a sharp tang, but many hot sauces-especially Frank's RedHot-are already vinegar-forward. If you prefer a mellower flavor, skip the added vinegar and let the hot sauce shine. Want extra tang? Add 1 tablespoon apple cider vinegar to the marinade for a zippier kick. I've made it both says.
Substitutions & Variations
- Heat level - Use Frank's Original for classic Buffalo flavor, or Frank's Extra Hot if you want more kick, or add cayenne, Tabasco, a different hot sauce.
- Smoky twist - Add 2-3 drops of liquid smoke to the marinade smokey flavor.
- Different protein - Works great with chicken thighs, wings, or even shrimp (adjust cooking time).
- Grill or bake - No grill? Bake at 400°F until chicken reaches 165°F.
- Herbs & aromatics - Add fresh chopped parsley or cilantro for a fresh finish.
These grilled harissa chicken skewers are another easy, fast chicken recipe with a spicy marinade.
Chef's Tip - Why Pound Chicken Breasts
Pounding boneless, skinless chicken breasts to a more even thickness focusing on the thicker end) ensures they cook more evenly on the grill. This helps prevent the thin end from drying out while the thicker end finishes cooking, giving you juicier, more consistent results. Use gentle, even pressure when pounding. You're aiming to flatten, not tear the flesh. I show this step in the process photos so you can see exactly how it's done. Investing in an inexpensive meat pounder is a good idea.
How to Make Grilled Buffalo Chicken Breasts
- Add the chicken breasts smooth side up to a heavy zip bag and gently pound to more of an even thickness, focusing on the thicker end.
- Whisk together the marinade ingredients until smooth.
- Marinate the chicken breasts covered on marinade for 45-60 minutes (no longer) on the countertop.
- Grill chicken breasts for 10-12 minutes on a clean hot grill turning part way through, until they reach 160°F-165°F. Brush with more clean marinade when done for extra flavor.
5. Slice crosswise and serve Buffalo Chicken with extra clean marinade as sauce if desired.
How to Serve Grilled Buffalo Chicken
Serve it fresh off the grill with your favorite sides, or slice it thin for salads, wraps, and sandwiches.
- Classic Platter: Serve whole or sliced on a platter with celery sticks, carrot sticks, and a side of ranch or blue cheese dressing.
- Buffalo Chicken Salad: Slice or cube the chicken and toss it over crisp greens with chopped veggies and a drizzle of ranch.
- Wraps & Sandwiches: Layer sliced chicken in a tortilla or bun with lettuce, and tomato.
- Protein Boost for Bowls: Add to grain bowls with rice, quinoa, or cauliflower rice, along with roasted veggies.
Chef's Tip: For a quick serving sauce, whisk ¼ cup of leftover marinade with 3 tablespoons of melted butter. This mellows the tang and adds richness. For a sweeter balance, stir in a bit more honey to taste. Drizzle over the sliced chicken or serve on the side. For a creamy twist, pair it with my Buffalo Ranch Dressing (link coming soon).
Recipe FAQs
Use an instant-read thermometer. The internal temperature should hit 165°F. This ensures the chicken is cooked safely through without drying out. For moist chicken, pull the chicken at 160°F and carry over cooking will bring it up the exta fe degrees.
Yes, this Buffalo marinade and grilling works well on breasts, thighs, chicken tenders, or even wings. Just adjust your cooking time and watch your internal temperature.
Yes, homemade buffalo marinade and sauce is quick and tastes fresher than bottled. Mine combines hot sauce, olive oil, a little honey, and seasonings for a balanced heat and tang. Making your own means you can adjust spice levels to suit your taste and avoid preservatives found in store-bought versions.
More Grilled Chicken Recipes
From quick weeknight dinners to cookout favorites, these grilled chicken recipes deliver big flavor with minimal fuss.
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📖 Recipe
Grilled Buffalo Chicken
Equipment
- Grill or grill pan
Ingredients
Buffalo Chicken
- 1 ½ pounds boneless skinless chicken breasts or thighs
Buffalo Chicken Marinade
- ¼ cup Frank's RedHot Sauce original
- 2 tablespoon extra virgin olive oil
- 2-3 teaspoons honey or no-sugar honey, or maple
- 1 teaspoon smoked paprika
- 2 large garlic cloves zested fine
- ½ teaspoon onion powder
- ¼ teaspoon sea salt
- ⅛-1/4 teaspoon ground black pepper
Instructions
Prep the marinade
- Add all marinade ingredients to a jar and shake or whisk in a small bowl.
Prep chicken breasts
- Place chicken breasts in a heavy zip-style bag and gently pound the to a more even uniform thickness, concentrating on the thicker end. Add all but 2-3 tablespoons of the marinade to the chicken and allow it to marinate at room temperature for 45 minutes.
Prepare gril
- Be sure grates are clean. Heat the grill on high. Turn down to medium and add the chicken breasts, smooth side down first. Grill for approximately 6 minutes, turning the chicken breasts to a different angle for crosshatch marks if desired. Turn the chicken over and grill another 4 minutes or until they reach just short of 165°F. Those few extra degrees will rise after you remove them from the grill. Brush the grilled chicken with the clean tablespoons of the marinade right away for more flavor and glaze. Allow the chicken to rest for a few minutes, slice cross-grain and serve.
Notes
Nutrition
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