Grilled Buffalo Chicken

Bright red orange Buffalo grilled chicken breasts on a gray platter with a serving fork.

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Juicy grilled Buffalo chicken with tangy homemade marinade that doubles as a sauce. Bold flavor, quick to make, and perfect for dinner, meal prep, or game-day entertaining.

Prep Time50

Cook Time10

Total Time1

Course: Entree, Main Course

Cuisine: American

Servings:

Calories: 271kcal

Author: Sally Cameron

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

Marinade tip: 45–60 minutes is plenty for boneless, skinless chicken breasts, as with a high-acid mix the texture can get a bit mushy.

Nutrition