This Buffalo Chicken Recipe is a meal all by itself or instantly transforms salads, sandwiches, wraps, tacos, etc., into the most flavor-bursting meal EVER!
You will love having this juicy, tender Buffalo Chicken on hand! The heat is customizable, so everyone wins. I’ve also included stove top and grilling instructions for fabulous indoor chicken or grilling smoking deliciousness. Try it in Buffalo Chicken Salad, Buffalo Chicken Tacos, and Buffalo Chicken Wraps too!
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How to Make Buffalo Chicken Video
If you have been following my cravings for any time at all, you have probably noticed my slight obsession with Buffalo sauces (aka Cayenne Pepper Hot Sauce with a butter base) and therefore Buffalo recipes such as Slow Cooker Honey Buffalo Meatballs, Honey Buffalo Chicken Wings, Honey Buffalo Chicken Taquitos and on and on…the kick of spice just gets me.
So when I began dreaming of Buffalo Chicken Salad (with new VIDEO) and Buffalo Chicken Taco recipes, I knew I needed to create a dynamite All-Purpose Buffalo Chicken Recipe first so the chicken could stand alone in its deliciousness or remain the star of the show when paired with such bells and whistles as Cilantro Blue Cheese Ranch. That matchup is going to be a close one.
How To Make Buffalo Chicken
Then it was on to testing the buffalo chicken marinade. But first, can I say how much I love marinades? They are the easiest way to create tender, juicy, flavor-bursting chicken with crazy little prep. But to be flavor-bursting, it has to be the right marinade.
At first, I just marinated the chicken in Buffalo Hot Wings Sauce, splashes of honey and lime, and a rainbow of spices, but it was missing a little something-something.
So to transform this chicken from good to great, I reserved some of the marinade, whisked in some more honey and lime, and glazed the cooked chicken with it, and now we have dynamite delicious Buffalo Chicken! I can’t even tell you how many midnight sandwiches I’ve devoured with this chicken – because I crave this chicken – because I can’t go to bed without this chicken!
Is this Buffalo Chicken Recipe Spicy?
The buffalo chicken alone isn’t too spicy, just very flavorful, so you don’t have to worry about it not being family-friendly. The glaze is really where the punch of heat comes so you can completely control the spice level of your chicken – more heat – more glaze, less heat, less glaze. Either way, winner winner chicken dinner. I’ve been wanting to say that for a while.
Ways to Customize Your Buffalo Chicken
- You can use chicken thighs instead of chicken breasts and adjust cooking time accordingly.
- The more glaze, the spicier the chicken. The less glaze, the less heat.
- Use Frank’s Hot WINGS Sauce for spicier chicken, traditional Frank’s Hot Sauce for less heat.
- Try tossing the chicken with your favorite BBQ sauce – amazing!
- Chicken is excellent sliced or chopped for sandwiches, wraps, salads, tacos, and more.
Dynamite delicious Buffalo Chicken Marinade is waiting to transform your ordinary meals to extraordinary! And check back soon because all that juicy Buffalo chicken is being piled high into these Buffalo Chicken Tacos….
And Buffalo Chicken Wraps….
and then into your smiling mouth…
LOOKING FOR MORE EASY CHICKEN MARINADES?
- Chipotle Chicken
- Chili Lime Chicken
- Cilantro Lime Chicken
- Greek Chicken
- Lemongrass Chicken
- Salsa Verde Chicken
- Lemon Basil Chicken
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Ingredients
- 2-3 chicken breasts pounded thin (approx. 1 pound)
- 3 tablespoons olive oil, divided
Buffalo Marinade
- 1/4 cup Frank’s hot WINGS Sauce for more heat OR Frank’s ORIGINAL Hot Sauce for less heat
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tsp EACH garlic powder, chili powder, salt
- 1/2 tsp EACH ground cumin, smoked paprika, onion powder
- 1/4 teaspoon pepper
Buffalo Glaze
- Reserved marinade (in directions)
- 1 tablespoon honey
- 1 1/2 teaspoons lime juice
Instructions
- Whisk together the Buffalo Marinade ingredients in a medium bowl. Measure out ¼ cup and add it to a shallow dish or freezer bag, along with 2 tablespoons of olive oil. Add the chicken and toss to evenly coat. Marinate in the refrigerator for 2 hours up to overnight.
- To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon of honey and 1 ½ teaspoons of lime juice. Store in the refrigerator until ready to use.
STOVETOP DIRECTIONS
- Let the chicken sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium-high heat. Once very hot, add 1-2 tablespoons of oil. Add the chicken and cook, undisturbed, for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side.
- Flip the chicken over, cover, and reduce the heat to medium. Cook for an additional 5-7 minutes (depending on the thickness of the chicken), until the chicken reaches 160 °F.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing to reach 165 °F. Brush the chicken with the desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
GRILLING DIRECTIONS
- Let the chicken sit at room temperature for 15-30 minutes (time permitting). Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
- Grill the chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should reach 160 °F.)
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing to reach 165 °F. Brush the chicken with the desired amount of glaze – for more heat, more glaze; for less heat, less glaze.
Video
Notes
*Try tossing the chicken with your favorite BBQ sauce – amazing!
*Chicken is incredible on sandwiches, in wraps, salads, tacos, etc.
*Total time does not include marinating chicken as this time will vary per individual.
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Courtney says
Hi, this looks great! I’m just wondering about the marinade sauce having had raw chicken in it, and then basting the cooked chicken with it. Should the glaze be cooked first? Thanks
Jen says
Hi Courtney, in step 1 it says to separate 1/4 cup of the marinade – so you will not be using the same marinade you marinated the chicken in to baste it. Enjoy!
Lori says
I made this tonight for Buffalo Chicken Stuffed Potatoes. It came out so juicy and tender it was amazing! I plan to use the rest for southwest-style bowls for lunches, and I’ll definitely use it again!
I will ease off on the honey a little next time – I tend to like things a little less sweet and more spice forward.
Jen says
Hi Lori! Thank you so much for your glowing review of this dish! I’m so glad that you loved it and will be making it again!
Paul Simonsen says
Wonderful recipe. The sauce is perfect.
Jen says
Yay Paul! I’m so happy to hear that! Thank you!
Paul Simonsen says
Question….
How would this work with pre-cooked rotisserie chicken?
Sure would appreciate your advice.
Thnks.
Jen says
Hi Paul! Thank you for your interest in this recipe! One way would be to brush on the glaze ingredients on the chicken and then briefly grill or broil to get a nice finish, perhaps on skewers with veggies, focusing on quick heating so you don’t dry out the chicken. I hope that helps!